Lover of smash burgers and dirty martinis — not at the same time, but also not opposed to the idea. Meredith started at Elle Canada as an editorial intern but prefers food over fashion. And although she is dairy-free (not by choice), she will never, ever order the fruit sorbet for dessert.
Forget pumpkins, we've got a better list of things you should be excited about this season: Toronto's best new restaurants for fall.
A family-owned butcher shop in Roncy, Russell's Butcher & Deli strives to meat customer expectations — and then some.
PAI executive chef and co-owner Nuit Regular walks us through the dishes she cooks that take her back to her home in northern Thailand.
We trade Toronto's concrete and construction for waterside dining and a mammoth-sized bone-in ribeye at the Cambridge Mill.
We had the feast to end all feasts at Louix Louis in Toronto's spectacular St. Regis Hotel. We came, we saw, we ate the damn King Cake.
Not just a supporting role in classic cocktails like the manhattan and negroni, Vermouth gives major main character energy — and we tell you all about it.
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.
Nickel 9 Distillery in Toronto’s funky Junction neighbourhood is a small but mighty maker of spirits, syrups and bitters.
Some may say Ossington is overrated, but this west end strip continues to shine with some of the greatest restaurants and bars in the city. Here are our faves.
We've got the ice cream you need to try this summer. From extravagant and Insta-worthy to classic and delicious, these are the best scoops in Toronto.
At Olivia's Garden, a café and florist at Harbord and Crawford, flowers are more than just a feast for the eyes — they're a delight for the tastebuds, too.
Switch up your usual wine run with a visit to Dundas West's Grape Crush, a bottle shop and wine bar with a large selection of natural vino.
A Park Hyatt institution, Writers Room Bar recently reopened after an extensive renovation. Every cocktail on the menu tells a story — and we've got the recipes.
Warmer temperatures aren't the only thing that's new, check out these new restaurants popping up all over Toronto this spring.
The paper plane cocktail is a bartender staple: painless to make, highly crushable, and it's got a pretty fly origin story. Give this recipe from Piccolo Caffe a go tonight.
MIMI Chinese celebrates the diverse culinary history of China's southern regions. From a four-foot-long belt noodle to the best char siu we've ever had, a night at MIMI is just pure, unforgettable joy.
We catch up with sustainable seafood expert Jason Kun of Island Oysters who teaches us all about oysters, from how to eat them to whether they're really an aphrodisiac.