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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expensiveVeteran restaurateur Simon Bower (Mercer Street Grill, YYZ) has turned Pravda’s old space into an eclectically decorated but curiously elegant room. Leather walls imitate open brick; curling metal masks a vintage bar and sunset ceiling (both aglow). It’s a cool frame for co-owner and chef Scot Woods’s highly contemporary, technically masterful food. Octopus is grilled Japanese bincho style, sliced thinly and partnered with chorizo, fingerling, delectable black olive “leather” and pimento caviar. Sweetly spiced Berkshire ...
Nearly two decades on, Mark McEwan’s uptown flagship still radiates ...
The casual room denies Claudio Aprile’s food much pomp and ...
Chef Michael Steh (former Splendido sous) offers a vibrant, flavourful, ...
White-brick minimalism brings high-fashion hipness to Bloor West Village. The ...
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
