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restaurant

While perhaps not as famous as its coffee or penchant for precipitation, Seattle's uncanny canine distinction makes it an ideal place to visit with your dog.
The Peasant Table is self-described as a gastropub that specializes in Northern Italian cuisine and includes regional influences from the Adriatic Sea and Eastern Europe. The owner, Chef Boris Babic, is a veteran of Canada's culinary scene for over 20 years.
I believe in real food. I take no greater pleasure than putting something on the dinner table that was basically in the ground this morning. You truly can taste the difference. Sure, I know how to cook -- but my real secret is found in the products I'm using. I'm talking about local ingredients -- from my produce to my meats.
XXI Chophouse boasts a blend of equine accents, bronze finishes, imported Italian marble, rich wood flooring, a wine wall, and a showcase of dark spirits. The cost of this transformation was $4 million. For Ben and Marc Graci, it was imperative to spare no expense -- they wanted the quality of the space to reflect the steakhouse's cuisine.
Menus are telling you a lot more than you think. In his book The Language of Food: A Linguist Reads the Menu, Dan Jurafsky
I was recently directed to an article that discussed the phenomenon of visible minorities working in Toronto restaurant kitchens. Interestingly, the Sri Lankan Tamil community was cited as staffing almost a third of these kitchens. However, few visible minorities, including Tamils, have found success in the "front of the house" as restaurateurs or culinary chefs.
On October 15, I make my debut on CBC's Dragons' Den as one of two new members of the Dragons team. I'm very proud to be included in such an incredibly illustrious line-up of respected business people and to take my place alongside them on such a great show.
Ryan Spong brought Tacofino to Vancouver because "it's so good, I wanted to be able to eat that food here." Now, Spong and MacIsaac are planning to bring the Tacofino brand beyond British Columbia.
Move out of the way Ontario and Quebec, it looks like there's a new foodie province in town. For the first time, Raymonds
As the guide details how he plans to retrieve each of us when we do fall into the chilly Cheakamus River I am thinking about hanging up my oar and making for higher ground. For you, I undertook my first white-water rafting trip, a two-hour thrill ride that was far safer than anything I expected and gave me a new appreciation for the soft-core adventures Canada offers.