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
inexpensive
moderate
expensiveThe kitchen team has coalesced under executive chef Rob Fracchioni, and views from the window tables—the sleepy pond, the roaring dam that once powered this woollen mill—remain as seductive as ever. The elaborate wine list favours top-end bottles and doesn’t skimp on Canadian offerings. Though the menu may tilt somewhat toward red meat, there is unusual sophistication, along with a few quibbles. A sprinkle of bacon lardons adds just-right piquancy to lightly crisped, unctuous Quebec ...
At the end of a curving road high on the ...
Parking in the distant lot forces you to take a ...
Few changes on the whiteboard menu, where general descriptions are ...
Housed in a Georgian mansion, this candlelit dining room draws ...
With the stately country house hotel and its gardens as ...
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
