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
expensiveReservations are a must on the weekend as this subterranean spot fills quickly with downtown sophisticates. The food is clearly upscale. New England clam chowder comes chunky with clams and potato, making for a warming start. As hoped, oysters steal the show. Servers deftly explain the often subtle differences between available bivalves; Galway Flats, for example, carry the fresh taste of the ocean, while Mystic Selects are a tad sweet. Lobster and bronzed shrimp fall ...
While this spot is on the fringes of downtown’s culinary ...
The blue-and-white paint job, metal tables and blackboard menu signal ...
From the lobster tank near the entrance to seafood’s near-total ...
Orange Naugahyde chairs and Formica tabletops belie the age of ...
These fish and chips aren’t known for promoting coronary health, ...
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
