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
Bright, fresh and clean, this kitchen keeps it strictly meatless without sacrificing variety or creativity. The focused menu revolves around Thai and Malaysian cooking, glass noodle stir-fries, colourful curries and lemon grass soup, all with mixed vegetables and tofu or okra. Other soy-based imitation meats can be incorporated for those who desperately depend on their protein. Unlicensed. Mains $7.50–$11.
Sister to its downtown location, this hip and Zen-like little ...
This tiny lunchtime spot packs a lot of flavours onto ...
This pan-Asian restaurant packs a cool crowd into its pale ...
This busy family-friendly Vietnamese restaurant offers over 100 menu items ...
Perched on the edge of Kensington Market, this simple, unpretentious ...
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
