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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expensiveLocated in the Munge-Leung-designed Elements restaurant—a modern chalet of dark walnut columns and floor-to-ceiling views of Lake Muskoka—the 18-seat theatre focuses on chef Jay Scaife as he prepares six-course tasting menus ($95) with Japanese, French and Italian techniques. Scaife tops a smooth custard of star anise and wild leeks with buttery slices of steamed razor clams dressed in a cocktail of icewine, orange and vanilla. Next, Nobu Matsuhisa’s famed miso cod (dressing of sugar, miso, ...
Vintage French posters, exposed brick and black-aproned servers create an ...
At the end of a curving road high on the ...
Behind a discreet storefront on the downtown strip of tiny ...
With windows on three sides of the dining room, one ...
This handsome Edwardian building belies the modern setting within: three ...
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
