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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expensiveNo-fuss country dining meets barnyard chic in this converted fish ’n’ chips shop, where chef Doug Porter makes art of local ingredients in his open kitchen. The menu is small, supplemented by specials that reflect seasonal, local ingredients. Red pepper simmers with Porter’s wild-harvested ginger, creating a crimson soup of cool Georgian Bay aromas threaded with subtle, tingling spice. Oyster, lion’s mane and shiitake mushrooms from a friend’s farm are lightly seared and set amid ...
Prince Edward County’s gastronomy has been anchored in this handsome ...
The handsome red-brick house beckons from the hill behind the ...
Located in the Munge-Leung-designed Elements restaurant—a modern chalet of dark ...
The kitchen team has coalesced under executive chef Rob Fracchioni, ...
The dining experience begins on the dock of Algonquin’s Cache ...
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
