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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expensiveVenetian kitsch—glass baubles and gurgling fountains—creates a carnival atmosphere as tourists and suits dine on chef Robert Buchanan’s Mediterranean menu, which offers more delights than duds. A crispy sweetbread dish turns out to be offal’s answer to popcorn shrimp. Served with creamy tarragon dipping mayo, the battered and deep-fried bites are addictive, but seem more like bar snacks than a fully realized appetizer. Mains deliver numerous sea creatures, such as a perfectly seared and seasoned ...
Terra cotta stucco and olive green signage visually link Spiga ...
Fellini posters, a letter from the filmmaking legend himself and ...
Just a few steps from Avenue, this rustic little trattoria ...
Customers are greeted with a friendly “ciao, bella” at this ...
Attractively turned out in sage green, glass and dark hardwood ...
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
