Toronto Restaurants

It’s been a long summer of BBQ and tacos on Toronto’s restaurant scene. So we don’t blame you for wanting to shake it up a little. In fact, we’ve found the perfect place to do just that: the new Asian-inspired DaiLo (“big brother” in Cantonese)

The Raw Chemist came out of nowhere last month to claim third place in our 'Best Juice Bar in Toronto' poll, so we knew had to check out this Junction hot-spot as soon as we could. And we weren't disappointed

This is it – one last weekend to kiss summer goodbye before preparing yourself for the polar vortex to come (fine, maybe just a sweater, but still…). In fact, this weekend is so important you get an extra day just to deal with it. So sit back, start picking and choosing, and make the most of the next four days

We introduced you to Monecito a few months ago, when Ivan Reitman and Jonathan Waxman were still putting the finishing touches on their brand new restaurant. Well, they're done now and it's a must-see

Since it's the last non-holiday weekend of the summer we thought we'd go ahead and pack it so full of events that there would be something for every single one of you. Don't believe us? Just keep reading

They have a drink called 'The Art Vandelay'. If that isn't enough to excite you, read on to find out everything else you need to know about Richmond Street's latest cocktail bar

We're at the point where it's all about getting as much as possible out of your summer before it’s suddenly, and all too quickly, over. Which means that unless you want to spend your fall lamenting all the things you should have done, you’d better start viewing The Weekender as an essential checklist

It seems you prefer your BBQ Central Texas-style. And who could blame you. Barrel smokers, brisket, dry-rub ribs, and more than 25 bourbons sounds like a night – or week – in heaven to us too. Here's who took the golden tongs

It’s already August, but the dog days of summer also happen to be some of the best this city has to offer. And since this season waits for no one, it’s up to you to carpe the diem. Think of the next four days as a chance to do just that