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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expensiveA little jewel indeed: nearly every dish focuses on a local or seasonal ingredient, dressed up with a creative twist. A few mouthfuls of chilled emerald cucumber and pea soup act as a base for three gently cured salmon-asparagus bundles; tandoori oil drizzle snaps the springtime bouquets to attention. Milk-fed piglet loin chop with a wedge of beyond-fork-tender braised pork jowl meets hot and sour cabbage, heady and vibrant at once. Four finger-length crisp-skinned Lake ...
Gas lanterns, exposed brick and rough wood boards lend an ...
Housed in a Georgian mansion, this candlelit dining room draws ...
No-fuss country dining meets barnyard chic in this converted fish ...
There are plenty of reasons not to come here: reservations ...
With windows on three sides of the dining room, one ...
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
