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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expensivePlace means everything here—as in the modern, unpretentious room overlooking Twelve Mile Creek, and the provenance of the impeccable produce, meat and fish Stephen Treadwell features on his seasonal and mostly local menus. One evening’s dinner opens with a sip of sweet-pea foam topped with a single crisp shoot for snap; a dash of togarashi (the Japanese chili, orange, seaweed and ginger spice) adds interesting depth. Tempura Georgian Bay smelts arrive properly crisp and fresh ...
With windows on three sides of the dining room, one ...
Chef Michael Sullivan’s decidedly short but mouth-watering menu and expert ...
Now in their third season, chef-patrons Scott Kapitan and Jacqui ...
Owners Leigh Atherton and Michael Pasto deftly walk the line ...
The 56-seat room has a warm glamour but knows better ...
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
