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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expensivePatrons who learned to eat well in the ’80s find the food and atmosphere comfortably luxe. Soaring walls are adorned with huge mirrors and abstract paintings, columns are draped in golden fabric, and everything is bathed in glowing yellow light. Chef Bruce Woods makes a virtue out of simplicity. Miniature crab cakes are divine, so plump with crabmeat they threaten to fall apart onto the stripe of mango-jalapeño salsa that divides the plate. In mains, ...
Though it’s hardly worth the drive for Toronto diners, this ...
The casual room denies Claudio Aprile’s food much pomp and ...
Anyone questioning the relevance of fine dining in the age ...
This chic boîte describes itself as a restaurant-gallery and its ...
It’s impossible not to be impressed walking into this space, ...
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
