Rol San has been one of the best Toronto dim sum destinations for 30 years. Now, in a new location and with new but familiar leadership, it’s ready for the next generation of dim sum fans.
Tucked away in Liberty Village but known across the city, Mildred’s Temple Kitchen was almost not a thing, but for a brave idea and two great founders.
A Yorkville hotspot for local A-listers and visiting celebs, Joso’s has been serving Croatian cuisine to the people (and celebs) of Toronto for almost 50 years.
At Dundas West's Patois, chef-owner Craig Wong combines his Chinese-Jamaican background with his French culinary prowess to create some of the best dishes in the city.
Chef David Smith rose to the challenge of giving the hotel’s menu a fresh, modern take — while still feeding on the nostalgia of food that’s rooted in Toronto tradition.
One of the city's best brunch spots, Maha's brings a true taste of modern Egyptian food to Toronto. We chat with chef Monika Wahba to find out what makes the menu so special.
With moxy, artistry and determination, Alo’s sister restaurant Aloette is able to keep offering beloved items to diners — along with fresh, experimental creations.
Drawing on his Cantonese-Hakka roots, DaiLo's chef-owner Nick Liu has created a knock-out menu stuffed with one unique, show-stopping dish after another.
Twenty-five years, one devastating fire, countless orders of General Tao Chicken — Hong Shing owner Colin Li tells us all about this epochal Toronto restaurant.
