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 warmly lit dining room overlooks Bay Street, an ideal setting in which to explore a capable menu featuring the three S’s of financial district fare: salad, seafood and steak. Appetizers surprise, with roasted tomato and arugula accent tender Niagara prosciutto with a savoury parmesan foam. Cracking the pastry dome of the lobster pot pie releases the bewitching aroma of tarragon-flecked nuggets of lobster and potato. Service is helpful and efficient; wines are reasonably priced, ...
Chef Michael Steh (former Splendido sous) offers a vibrant, flavourful, ...
Textiles in shades of moss and sage, along with polished ...
Chef Pat Riley’s amicable departure has brought considerable changes. Most ...
Despite high turnover in the kitchen, this cozy Lawrence Park ...
Patrons who learned to eat well in the ’80s find ...
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
