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
good
very good
excellent
extraordinary
perfect
inexpensive
moderate
expensiveThis handsome Edwardian building belies the modern setting within: three small rooms done in chocolate brown and white with abstract paintings adding sunny splashes of colour. Chef-owner Erik Peacock caters to both conservative diners and those looking for adventure. Salmon tataki is as sharp as a samurai sword with squares of the rare fish accoutred with salty soy jelly, zippy jalapeño mayo and crushed peas for added texture. Trout almandine is given a stylish makeover ...
The kitchen team has coalesced under executive chef Rob Fracchioni, ...
Located in the Munge-Leung-designed Elements restaurant—a modern chalet of dark ...
Fifteen years ago, renowned chef Michael Stadtländer and his family ...
At an anonymous highway intersection, by an unassuming gravel parking ...
A bland exterior gives way to cherry red walls hung ...
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
