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
good
very good
excellent
extraordinary
perfect
Each night, two chefs, one Italian, one Persian, dish up their respective cuisines in this outdated (sponge-painted walls—need we say more?)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 with 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 hot-from-the-oven focaccia. Barbecued kebabs stand out: sultani’s tender ground beef and nicely charred veal tenderloin are generous, meaty and moist. Dryish basmati and slightly burnt grilled tomato accompany. Loads of fenugreek and parsley lend an intense herbal tang to moist chicken stewed with split yellow peas. Mains $11–$29.
Enjoy the sharp, rich flavours of the Middle East, a ...
Shawarmas twirl slowly behind the counter while an eclectic crew ...
As a third-generation foodie, owner Alex Eskandar has cooking in ...
The menu is a vegetarian gold mine, with dishes priced ...
This tiny, incense-infused hideout emits a subtle spunkiness thanks to ...
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
November 20, 2008
The Company Theatre has adapted this 1998 Cannes Jury Prize winner for its third production
B.C. troupe Atomic Vaudeville brings together bluegrass, gangsta rap and puppetry for this clever one-act