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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expensiveChef Michael Sullivan’s decidedly short but mouth-watering menu and expert execution make this charming room one of Prince Edward County’s best restaurants. From a mostly seasonal carte of just eight appetizers and seven mains, one evening’s starter of skillet-fried blue crab cakes could hardly be improved, the two discs intense and clean flavoured, served with a julienne of crisp red beet and carrot. Slow-braised Ontario lamb shank is perfumed with just-sharp-enough gremolata; the meat itself, ...
No-fuss country dining meets barnyard chic in this converted fish ...
Gas lanterns, exposed brick and rough wood boards lend an ...
The stone buildings, some dating back to the 19th century, ...
Ancaster Old Mill This large, busy spot has situated its ...
At the base of baby Whistler, powerhouse pair Oliver and ...
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
