Rum cock­tails and is­land mu­sic set the scene

Richmond Hill Post - - Food -

#16 Bar Buca

Buca and Buca Yorkville are two of the most lux­u­ri­ous restau­rants in Toronto. Bar Buca, the com­pany’s all-day bar and café, of­fers a wedge of that ex­cel­lence for a frac­tion of the price. The soar­ing ceil­ings and wine list can en­tice you to spend more, but a schi­ac­ciata (focaccia sand­wich) and a cof­fee is a more-than-fill­ing meal. Stop in for stra­paz­zate (gooey eggs with bur­rata and truf­fles) paired with a buf­falo milk Nutella latte at break­fast, or try a late night schi­ac­ciata with fried squid, smelts and lemon dill zabaglione, which de­serves to be leg­endary. The week­end brunch menu includes the cre­spelle, a show­stop­per stack of semolina pancakes around can­noli-style fill­ing with grappa maple syrup poured over top. 75 Port­land St.

#9 Rhum Cor­ner

This dark, twinkly room is all about re­lax­ing un­der the glow of its neon sign and hum of loud Caribbean mu­sic. The name is based on co-owner Roland Jean’s pen­chant for mak­ing drinks in the cor­ner of the bar with a bot­tle of rum, some Coca-Cola, ice and limes. Start with accra, dumplings of fried malanga (that root veg­etable re­sem­bling a furry yam). Plates of rice and beans with ox­tail or griot (Haitian slow­cooked pork) make for rich meals, ac­com­pa­nied by fried plan­tains. Jars of pik­liz sit on each ta­ble. The spicy pick­led car­rot and cab­bage cuts through the fat and booze of the night. 926 Dun­das St. W.

House-made bur­rata di buca

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.