No 3 Gi­uli­etta

Richmond Hill Post - - Chefs Pick -

CHEF BRAN­DON OLSEN, LA BANANE “Love the room, love the food — mod­ern, fresh and un­pre­ten­tious. The polpo e fa­gi­oli was a stand­out.”

POST CITY’S TAKE: When chef Rob Rossi an­nounced his beloved Bestellen was clos­ing, sad­ness struck the hearts of Toronto food­ies. But the Top Chef Canada fi­nal­ist al­ready had other plans in store for his west end space, part­ner­ing with David Minicucci (L’Unità) on what has swiftly be­come one of the hottest des­ti­na­tions in town. The bright and sexy room was scraped clean of its dark wood past and punc­tu­ated with Bordeaux-hued ban­quettes. A re­gion­less menu al­lows Rossi to skip around the boot. Ital favourites in­clude swirls of tonnarelli noo­dles play­ing linch­pin in the clas­sic ca­cio e pepe. Oc­to­pus-mad Toron­to­ni­ans now have an­other dish to add to lists. This fire-kissed take ar­rives on a bed of can­nellini beans, la­dled with ver­dant salmoriglio for a le­mony ac­cent. Pizza op­tions in­clude the cheeky l’Ama­tri­ciana, a blis­tered pie ver­sion of the time­less guan­cialestud­ded red sauce pasta. Ar­rive with your flâneur hat on. The Gi­uli­etta room is buzzy, of­fer­ing top tier peo­ple­watch­ing. 972 Col­lege St.

From top: Polpo e fa­gi­oli, Lit­tle Por­tu­gal’s new Ital­ian joint

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