Vintage Charm Meets Modern Flair at Toronto’s Reimagined Lee Restaurant
Nostalgic details and repurposed furniture transform the beloved restaurant at its new location.
Chef
Hélène Darroze Plants Her Flag in Morocco
The Michelin-starred chef takes over the French and Moroccan restaurants at Marrakech’s iconic Royal Mansour.
This summer, Michelin-starred chef Hélène Darroze planted her flag in Marrakech to oversee two French restaurants at Royal Mansour Marrakech.
Step Inside L.A.’s Hottest Restaurant, Dante
La dolce vita.
This summer, the renowned New York restaurant and bar made its west coast debut, becoming one of the hottest reservations in town.
Farm, Fire, Feast: A Culinary Journey on Prince Edward Island
With farmers and fishermen producing a bounty of fresh local ingredients from land and sea, Prince Edward Island has been dubbed Canada’s Food Island. It’s no wonder celebrated chef and cookbook writer Michael Smith planted his roots on the island several years back.
Heavenly Lamb Belly With a Spring Pea Purée
Chef Chris Lam shows that lamb and peas go together like peanut butter and jelly.
Chef Chris Lam shows that lamb and peas go together like peanut butter and jelly.
Vincent Chaperon Uncorks a New Chapter at Dom Pérignon
Dom Pérignon’s recent Révélations experience bridges cultures by uncorking new vintages over fine dining and conversation.
Chef Robbie Robinson’s Five Sails Revamp
Whatever is on the menu when you stop by, Five Sails remains a great spot for impeccable eats and some of the best views in the city. As for Robbie Robinson, he’s proved himself capable of upholding the reputation and legacy of Five Sails for years to come.
The Bruschetta That Brings Spring
White asparagus and shrimp bruschetta from Italian Kitchen’s chef Matteo Fontana.
While we’re still a few months out from white asparagus season, there’s no reason you can’t enjoy the springtime delicacy now. Thanks to this recipe from Italian Kitchen’s chef Matteo Fontana, a cheeky white asparagus and shrimp bruschetta that’s easy to prepare at home, spring’s bounty comes early this year. This super simple appetizer is best enjoyed when you’re trying to forget about the snow outside.
Flavours of Quebec: Chef Stéphane Modat of Le Clan
Where to dine for fresh-from-the-hunt meat.
Le Clan is the culmination of chef Stéphane Modat’s locavore principles, creating a place where a new story could be written: what eating in Quebec is, fully and completely.
