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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expensiveThe casual room denies Claudio Aprile’s food much pomp and ceremony, though the sight of him pouring flavoured cream into liquid nitrogen to make fabulous ice cream is a tableside showstopper. His cuisine is currently eclectic, each dish balancing many elements, subverting preconceptions about texture and the precedence of flavours, and introducing ravishing new ingredients. Menus change with the seasons and the chef’s inspirations. On one occasion, ethereally perfumed aloe vera jelly crowns vanilla-glazed sea ...
Chef Michael Steh (former Splendido sous) offers a vibrant, flavourful, ...
It may be famous for its live jazz music, but ...
Housed in a neo-classical 1852 building, it feels like a ...
The restaurant on the fifth floor of the ROM’s Michael ...
Abuzz at lunchtime, with skylights illuminating the bar, the soaring ...
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
