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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expensiveA move into larger digs and a makeover have worked wonders. An expanded veggie carte is alive with vibrant Southeast Asian flavours. Café 668 Salad derives heat from chili-spiked vinaigrette. A broth adroitly balancing hot and sour floats vermicelli and tofu. House-made curry perfumes fried rice tossed with tofu, mushrooms, napa cabbage, celery, carrots, and red and green peppers. To finish, crisp bananas and mangoes topped with rich coconut cream. Efficient service. Cash and debit ...
Owned by Daoist Buddhists, this Baldwin Street hot spot offers ...
The menu at this vegan mecca is divided into salad, ...
This latest addition to Kensington’s herbivore district doesn’t simply slather ...
The sweet-potato fries draw the biggest raves: perfectly crisp, they’re ...
The sesame tempeh and avocado sammie astonishes with a house-made ...
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
