Spring vegetables are at last beginning to trickle in - so it’s time to dispense with last year’s root vegetables.And the ultimate send off for last year’s beets is this recipe from Jason Carter, of Dandylion - which treats beet…
The businesses we used to know and love simply as restaurants are undertaking all sorts of initiatives to keep food and money moving, and a few core employees on the payroll instead of EI. Many restaurants are offering simplified takeout…
Make Luciano Monosillo's recipe and you'll understand why he's nicknamed the King of Carbonara. His signature dish combines silky spaghetti with a perfectly creamy (when done right) egg yolk sauce featuring guanciale, DOP Parmigiano and pecorino with generous amounts of black pepper. Canada's…
Chefs are making their charity work personal. Eight of us are gathered tonight in Gaoler’s Mews, the private restaurant within a restaurant behind Vancouver’s L’Abattoir, where a pair of the country’s best chefs are cooking us dinner. Across the bar,…
Six years ago my business partner Geoff Dawe and I launched Canada’s 100 Best Restaurants with a view to celebrating the very best this great industry has to offer. Today that same industry is not just on the ropes, but…
When you consult our 2019 list of Canada’s Best Restaurants you’ll find a hotel restaurant at every echelon. Top ten? Try Langdon Hall, in Cambridge, Ontario. Top 20: Hawksworth at the Rosewood Hotel Georgia, in Vancouver. And on it goes,…
Make a case for slowing your pace. In a digital world, slow is the enemy—slow internet service, slow trains, slow traffic: all are unwanted. But in the travel world, slow is becoming a prized quality. The budding slow travel movement…
The first time we shacked up at an Ace was a decade back, in midtown Manhattan. The room was small, but so what? We went downstairs for oysters, bottarga flatbread sandwiches and a baked bluefish head at April Bloomfield’s John…
This underground hotel bar opened just three years ago, but with much of the vintage charm and character intact from its earlier incarnation as the glamorous Chameleon Bar, which opened in 1927. Now—like then—the room is a known gathering spot for Hollywood royalty, visiting dignitaries and the city’s cultural elite. Head bartender Robyn Gray creates cocktails based on moods, from festive to opulent to eccentric. Meanwhile, the signature absinthe tasting features quality absinthe from France, California and the Okanagan Valley
Our first stop was in the Marche region, on the Adriatic coast, where Massimo Mancini’s family-owned factory produces pasta. The cream-coloured spaghetti is a great support for a glistening, perfectly emulsified vongole sauce made with butter and white wine.
I was originally taught a 1:1:1 ratio, but it always seemed a little off to me. The whisky would get lost, and the balance was off. So I rejigged it to be heavier on the whisky while relaxing the Campari and…
After a day on the water, guests and local naturalists retire to Wickaninnish Inn’s On the Rocks Bar. The remote hotel, perched atop the Tofino shores and circled by a pine forest, recently revamped the bar, bringing in furniture and…