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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expensiveChef Michael Steh (former Splendido sous) offers a vibrant, flavourful, contemporary cuisine. A pungent mix of peppers, capers, tomatoes and picholine olives, plus tangy tomato jelly, works well with tender octopus, but smothers the taste of yellowfin tuna carpaccio. Hokkaido scallops, seared rare, bathe in a frothy cauliflower soup sweetened with truffled honey. Crisp sweetbreads and grated truffle crown an outsized raviolo that oozes egg yolk and sweet puréed leek into a parmesan foam. These ...
Hidden at the terminus of a tiny alley in a ...
The cooking blends high-end French with little Asian touches, all ...
Gleaming wood, bubble-glass walls and disco balls attract a cool ...
The restaurant on the fifth floor of the ROM’s Michael ...
Though it’s hardly worth the drive for Toronto diners, this ...
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
