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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Vintage French posters, exposed brick and black-aproned servers create an elegant bistro feel, as does the menu, which sticks largely to French custom. A bowl of tender mussels bathed in a light, flavourful tarragon-infused champagne broth opens the meal with promise. Brawny rib-eyes, wet-aged 45 days, are accompanied by either meaty mushrooms with fingerling potatoes and a punchy horseradish-cognac sauce, or delectable generously salted frites. Mains $17–$34.
Set in the stone shell of a mill on the ...
Housed in a Georgian mansion, this candlelit dining room draws ...
Parking in the distant lot forces you to take a ...
Prince Edward County’s gastronomy has been anchored in this handsome ...
With its linen-free wooden tables and paper menu drawn up ...
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