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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expensiveEach night, two chefs, one Italian, one Persian, dish up their respective cuisines in this outdated (sponge-painted walls—need we say more?) uptown room. Thankfully the food is au courant, and the smart money goes Persian. Apps bring eggplant two ways: whole and complemented perfectly by a pomegranate-walnut mixture; or mashed and zinged with yogurt, garlic, dried mint and sautéed onions. Borani (thick spinach- and garlic-infused yogurt) is perfect when scooped up with chewy, hot-from-the-oven focaccia. ...
From the pictures of cityscapes dotting the walls to seashells, ...
Bold hieroglyphs and Egyptian goddesses set the tone at this ...
A Turkish delight. Slender hand-wrapped börek packets emerge crispy-hot from ...
Aromas of sweet spice and citrus greet diners at the ...
Customers nosh Middle Eastern and European cuisine at this spacious ...
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
