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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expensiveAll aglow on a quiet street, the little boîte looks downright cozy with its orange walls and dark wooden bar. Savvy staff navigate close-set tables (the front patio is more comfortable on a summer night). Owners and chefs Jason Inniss and Bertrand Alépée are squeezed into the tiny kitchen, conjuring constantly changing menus of intricate, flavourful dishes, occasionally with a well-integrated molecular gesture. Beads of tomato “caviar,” for instance, compose one of several garnishes for ...
Every well-heeled Cabbagetown dame (and gent) knows this upscale takeout ...
You don’t need a PhD in philosophy to eat at ...
The dark wood bar, honeycombed floor tiles and crisp linens ...
Few rooms on this side of the Atlantic are as ...
It’s an unlikely partnership—a French bistro serving up moules and ...
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
