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 cooking blends high-end French with little Asian touches, all filtered through the finest Canadian ingredients, with serious attention paid to the changing seasons. One visit sees a rare and tender spiced squab set off with sweet stone fruits and built into a complex terrine; seared black pepper–crusted tuna slices are arrayed like a corona over a shiitake rice cake with sake–shoyu–green onion beurre blanc. A beautifully caramelized pear tart is partnered with vanilla ice ...
It may be famous for its live jazz music, but ...
The casual room denies Claudio Aprile’s food much pomp and ...
Chef Michael Steh (former Splendido sous) offers a vibrant, flavourful, ...
Before menus are even presented, the kitchen sends out a ...
Chef Pat Riley’s amicable departure has brought considerable changes. Most ...
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
