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
Thai gets a Summerhillian makeover—it’s familiar and good, but self-consciously safe. A starter of golden baskets, small cups of fried, won ton–like dough filled with tender chicken, crisp bamboo shoots and slightly sweet carrots, is basic but elegant. Shrimp curry makes more of an impression, playing fiery pepper off coconut milk. One evening’s special of tamarind chicken presents a blend of sweet and sour. Mains $10–$16.
Red accents and dragon sculptures on the walls brighten up ...
Alongside such Thai classics as mango chicken, basil pork and ...
This austere eatery, steps from U of T, offers few ...
Let’s hear it for restaurants that get better over time. ...
Generous bowls of authentic curries and stir-fried noodles are the ...
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
December 3, 2008
Mexican playwright Sabina Berman’s work about the rivalry between Jean Racine and Jean-Baptiste Poquelin, a.k.a. ...
Literary fake-outs and the fall of the Berlin Wall are at the heart of Marie ...