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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expensiveDavid Chrystian’s menus read beautifully, stacked with Canadiana yet clearly internationalist, modern but still refined, and his cooking shows a maturity that makes this glamorous downtown room a worthwhile destination. One evening’s opener, called Heirloom Tomato Composition, brings delectably runny ruby slices and halved little yellow flavour bombs, all layered with pan-crisped wild striped bass and a whole tempura anchovy—a sublime balance of acid, sweet, salt and fat that’s accented with a deep-fried basil leaf. ...
Stroll along swanky Bloor Street, hit Williams-Sonoma, turn south at ...
The room may look a bit passé, with dull white ...
Everything befitting an elegant hotel restaurant is here: grand decor ...
Quiet changes to the modern, earth-toned decor (dark hardwood instead ...
Flickering, so-of-the-moment carbon filament fixtures illuminate an enormous Rorschach test ...
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
