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
The name says it all, really: super-thin, semolina crust pizzas served on tall silver presentation trays in a cozy, buzzy space. Topping combinations range from basic tomato and cheese to smoked salmon, asparagus, ricotta and red peppers. Their best-seller is a pizza with baby spinach, red peppers and goat cheese. Lasagna, made-to-order stromboli and calzone round out the menu. Everything here is homemade. Multi-taskers drop in for takeout slices. Mains $6.95–$9.95.
Locals stop by this casually pleasant restaurant, decorated with art ...
Reminiscent of a medieval schnitzel house, the room’s dark wood ...
It’s refreshing to visit a restaurant that forgoes the frippery ...
A loyal following—mostly mature locals—reflects the competence of the kitchen ...
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
December 2, 2008
Screening tonight at Jackman Hall is Canadian master Denys Arcand’s Réjeanne Padovani
Brandon-based poet, feminist and teacher Di Brandt reads with performance poet Nordine Beason and the ...