Whether you're plant-based or just eating healthier, Toronto's got something for everyone. These meat-free menus will easily impress the staunchest carnivore.
Tucked behind a heavy curtain inside the W Toronto, this Japanese-inspired listening lounge trades the usual city noise for vinyl tracks and pristine highballs.
Chef Justin Raponi brings two decades of industry experience to Deauville Club, a pastel pink, music-filled restaurant inside the Revery Toronto Downtown hotel.
We've partnered with Oliver & Bonacini to give one lucky winner a Gather by O&B drop catering experience for up to 100 guests or a maximum value of $2,500.
Inside Le Germain Hotel Toronto Mercer, this new lobby bar slings freezer door martinis and elevated snack plates brimming with Indian spices in a sultry, intimate and lively lounge.
In this month's top food news, a beloved defunct restaurant gets a new lease on life, a new fusion food combo is turning heads, a Michelin-recognized spot has a new baby sister and more.
We chat with Luke Pestl and Mike Clark, the duo behind Bellwoods Brewery and its instantly-recognizable flagship sour beer Jelly King, which just launched in seltzer form this year.
We've teamed up with WeCook, so one lucky winner can enjoy 14 delicious, ready-to-eat meals made with fresh ingredients — and still have time to go out and bask in the sunshine.
In The Local Issue, spring isn’t just around the corner — it’s loading. And with it comes the most delicious thing of all: opportunity. The opportunity to reset our kitchens with clever space-savers and gadgets; to cook closer to home, celebrating the growers, makers and ecosystems that shape what lands on our plates. We lean into comfort and community with the return of the humble diner, and tune into the city’s rhythm with a new wave of jazz bars and live-music venues pairing dinner with a show. In escapism's Easy Escapes Issue, we bucket-list in our backyard, from road-trip essentials to putting this year’s top travel trends into action. Spring may arrive in a parka and depart in cherry blossoms, but we’re ready for the ride.
