>Restaurants in Canada’s biggest city are taking advantage of being near some of the best growing regions in the world, explains local chef Brad Long. With nearly 2 million acres of protected green space surrounding the city, and swaths of farmland beyond that, there are spectacular areas to pasture animals, grow cash crops and produce more delicate items, Mr. Long says.
An increasing availability of great ingredients is one of the reasons the Canadian-born chef believes Toronto restaurants are coming into their own. “Until recently we tried to be like other places,” Mr. Long says. “Now I find Toronto comfortable being Toronto.”