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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expensiveEye candy abounds beyond the glass panes of this 38th-floor restaurant that mercifully no longer revolves. In a starter, sautéed portobello and shiitake mushrooms are draped over a miniature polenta cake, rich in parmigiano and luxuriating in a well-structured sauce of mushroom broth, sage and rosemary that begs to be sopped up with house focaccia. More mushrooms—this time wild—intermingle with basil and rosemary in a light but intense sauce painting thick, al dente strands of ...
David Chrystian’s menus read beautifully, stacked with Canadiana yet clearly ...
Live bands six nights a week make this party central ...
Blue punches brighten up this small rooftop patio atop the ...
The ornate, windowless room is starting to feel a touch ...
Quiet changes to the modern, earth-toned decor (dark hardwood instead ...
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
