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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This cheery space—oxblood-hued walls, bare wooden tables and chairs, ceramic tiles and a postage-stamp open kitchen—is tailor made for the young denizens of condo land. The pizza-pasta-panino menu neither offends nor excites. Good choice of salads, including frutti di mare tossed with tender, tomato-sauced shrimp, and calamari perched on a mountain of mesclun. Workaday pastas tend toward bland sauces and overcooked toppings: linguine with tiger shrimp, scallops and mussels in light asiago-pesto cream or with tiger shrimp, Italian sausage, grilled chicken and sweet peppers in a red wine–tomato sauce. Thin-crusted pizza bianco is topped with an amalgam of button, oyster and portobello mushrooms, pesto and a parm-asiago sauce. Predictable desserts need improvement. Servers are enthusiastic but lack polish. Mains $10–$16.
A loyal following—mostly mature locals—reflects the competence of the kitchen ...
In the heart of the pizza-and-pasta war zone on College, ...
The diners here, many Italians among them, must be regulars ...
This long-time family favourite offers an eat-in streetcar, a carousel ...
Venetian kitsch—glass baubles and gurgling fountains—creates a carnival atmosphere as ...
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 ...