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 tiny black and white space—three marble tables and a sunny window counter—is as focused as the neatly chalked menu on a long blackboard. There are a handful of breakfast options—“eggspresso” sandwich (eggs cooked with an espresso machine steam wand, a choice of pancetta or house-cured salmon, sweet pepper, and chili–roasted red onion mayo)—but meat on a bun is the main event. Though the pulled pork is most famous, other meat options also wow: slow-roasted for 12 hours, beef brisket is tender and sweet with molasses and silky caramelized onion. Roasted pulled chicken—a mound of moist threads—is generously slathered with mayo flavoured with lemon, coriander, garlic, smoked paprika and cumin. Choose from eight extra toppings, including roasted tomato, roasted eggplant and fontina. Chili con carne is perfectly spiced with black beans, kidney beans, corn and chipotle pepper, and thick with brisket shavings. Friendly, fast service. The back patio is perfect for summer sammies. Unlicensed.
In clement weather, the smart money opts for the patio, ...
There’s nothing fancy about this homey little coffee shop, which ...
An oasis in a bleak industrial park, this bright café ...
Two communal tables, flashy red tiles behind the bar, and ...
A spring renovation has taken this booming downtown lunch concern’s ...
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
