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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expensiveThe dining experience begins on the dock of Algonquin’s Cache Lake, with the arrival of the wooden freighter canoe that delivers guests to the rustic pine lodge. An ever-changing five-course menu ($54) caters to locavores. A thin disc of eggy French toast, underscored with a stroke of maple syrup, balances a mousse of lightly smoked wild rainbow trout, tiny flecks of which add weight and texture to the playful amuse. A moat of mild curry ...
Few changes on the whiteboard menu, where general descriptions are ...
This handsome Edwardian building belies the modern setting within: three ...
Chef Michael Sullivan’s decidedly short but mouth-watering menu and expert ...
In the refurbished railway station of this unspoiled Huron shore ...
The peaceful sun-dappled garden room is surely one of Stratford’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
