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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expensiveWhite-brick minimalism brings high-fashion hipness to Bloor West Village. The menu proposes fingerling crab cakes with chipotle mayo as options for browsing. Sea scallops deliver three behemoths, their juicy sweetness counterpoised with crunchy asparagus tempura, enoki mushrooms and an artichoke sauce. Bison tenderloin, strewn with frizzled onion reddened by a pool of brandy-pimento-peppercorn sauce, has a richly bovine taste. Salads surprise: honey–poppy seed dressing makes an unlikely but effective unifier for arugula, cranberry and blue ...
The glamour remains—white linens, marble and wrought iron, a gilded ...
Veteran restaurateur Simon Bower (Mercer Street Grill, YYZ) has turned ...
The warmly lit dining room overlooks Bay Street, an ideal ...
The restaurant on the fifth floor of the ROM’s Michael ...
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
