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
good
very good
excellent
extraordinary
perfect
inexpensive
moderate
expensiveThe dark wood bar, honeycombed floor tiles and crisp linens lend the dining room an upscale bistro feel, while an air of sophistication is reinforced by chef Pascal Ribreau’s ability to craft dishes that balance Gallic tradition with his own culinary creativity. Appetizers set a lofty standard: a medley of foie gras, including seductive pot de crème and unctuous torchon, marries perfectly with pumpkin mini-brioche and sour-sweet quince pomegranate jelly. A platter of seafood—bracing paprika-crusted ...
An intimate atmosphere and Edith Piaf make this Yorkville spot ...
Every well-heeled Cabbagetown dame (and gent) knows this upscale takeout ...
It’s an unlikely partnership—a French bistro serving up moules and ...
Chef Didier Leroy’s restaurant is French to its core: a ...
Once the last of the lunchtime BlackBerrys has left the ...
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
