Danny Grossman
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
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expensiveHidden at the terminus of a tiny alley in a Burlington shopping plaza, chef-owner Matteo Paonessa’s stylish little jewel-box of a restaurant is ambitious. At its best, the cooking is extraordinary, the flavours more interesting than at many of Blacktree’s big city peers. But Paonessa hobbles the restaurant’s considerable strengths with user-unfriendly flourishes. The chef’s ever-changing à la carte menu is exhibit A, composed of enigmatic names but no descriptions: one evening’s choices include Slambon, ...
Anyone questioning the relevance of fine dining in the age ...
Chef Pat Riley’s amicable departure has brought considerable changes. Most ...
A bit of à la mode elegance has finally come ...
It may be famous for its live jazz music, but ...
Before menus are even presented, the kitchen sends out a ...
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal. So we got chef Ken ...
Through his short, bright career, Scot Woods has been obsessed with bringing the world’s cuisines to his cooking. Other chefs ... By James Chatto
