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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.
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.
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.
Imagine indulging in fine cuisine on Winnipeg’s frozen rivers. At RAW:almond, a winter-inspired pop-up restaurant event, you literally dine on ice. Chefs from Canada and the U.S. come together to create unique dishes over three weeks in winter.
Rob Feenie is one of Canada’s most acclaimed chefs. He trained at two three-Michelin-star restaurants in Alsace—Au Crocodile and Le Buerehiesel—and worked with Daniel Boulud and Jean-Georges Vongerichten. And now? Feenie has joined the Relais & Châteaux family at Bacchus, the Wedgewood Hotel’s award-winning restaurant.
This quick and easy chowder recipe courtesy of chef Tommy Shorthouse of Vancouver’s Fanny Bay Oysters fills diners up with hearty potatoes, carrots, and leeks as well as enough manila clams to see them through to spring.
That unpretentious, focused attitude toward dining culture informs Garrett Bruce Martin’s menus to this day as well as his beliefs about how a kitchen should be run, the restaurant industry, and what it means to be a chef: unusually democratic and without delusions of grandeur.
This easy cured salmon from Straight and Marrow’s chef/owner Chris Lam will have you whipping up deli-worthy shmears in no time.
Jessica Rosval is the head chef at Casa Maria Luigia, the guesthouse Massimo Bottura and his wife, Lara Gilmore, have opened in the Emilia Romagna countryside.
