Takeout Diaries: Where Aburi Hana chef Ryusake Nakagawa gets to-go garlic coco bread, Beef Wellington and pad Thai

We’re asking Toronto chefs to tell us which takeout is getting them through this pandemic

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The post Takeout Diaries: Where Aburi Hana chef Ryusake Nakagawa gets to-go garlic coco bread, Beef Wellington and pad Thai appeared first on Toronto Life.