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
This latest addition to Kensington’s herbivore district doesn’t simply slather sauces over thinly disguised bean curd. Here, mock meat is no insult. Fans of faux fauna dining will love the lemon “chicken,” impressively replicating the taste, texture and appearance of poultry; similarly, slices of “beef” achieve genuine firmness and flavour.
The sesame tempeh and avocado sammie astonishes with a house-made ...
The menu at this vegan mecca is divided into salad, ...
Owned by Daoist Buddhists, this Baldwin Street hot spot offers ...
A move into larger digs and a makeover have worked ...
The sweet-potato fries draw the biggest raves: perfectly crisp, they’re ...
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
