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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expensiveThough it’s hardly worth the drive for Toronto diners, this modern room on Oakville’s main drag offers good cooking—some of it excellent—and a menu stacked with high-end proteins. Starter house gnocchi are a highlight: nearly as light as meringue and deeply flavoured (though lacking in the advertised parsnip), topped with a dollop of fresh ricotta and trumpet mushrooms, set astride a creamy mushroom braise of leeks and chard. Steak tartare isn’t bad, though too much ...
Before menus are even presented, the kitchen sends out a ...
The restaurant on the fifth floor of the ROM’s Michael ...
This chic boîte describes itself as a restaurant-gallery and its ...
The prices drop slightly and the service gallops at a ...
This winsome dining spot features elegant music, rotating local art ...
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
