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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expensiveSisters and first-time restaurateurs Alka and Poonam Dhir have dressed up their chai- coloured Queen West boîte with kitschy art and light fixtures that look better than the illumination they provide. The tables are too small, as well, but all is forgiven for cooking of this calibre and value. The short menu is “modern Indian,” meaning thoughtful spicing and sauces used to garnish—rather than drown—high-quality ingredients. Three juicy pieces of chicken breast each receive a ...
Fiery Sri Lankan fare—high-quality ingredients served in generous portions—is served ...
It’s slightly more upscale—think white cloth napkins fanning out of ...
Located on a desolate stretch of Eastern Avenue, this large, ...
This Little India spot is virtually indistinguishable from its neighbours ...
Silk and spice—Indian goes upscale with an extensive wine list ...
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
