GIULIETTA

Richmond Hill Post - - Chefs Pick T.o.’s Best Restaurant­s -

JUDGE ELIA HER­RERA, COLIBRI "The food is so on point: sim­ple but amaz­ing flavours, pol­ished tech­niques with an in­cred­i­bly ex­e­cuted kitchen." Toronto’s ob­ses­sion with Ital­iana never seems to abate, and Giulietta is one of the rea­sons why. Chef Rob Rossi was at first pooh­poohed (the nerve to close Bestellen!) be­fore be­ing em­braced twice over. Rossi part­nered with David Minicucci (L’Unità), and they ran with their idea of serv­ing Ital­ian food that’s clean, sim­ple and ad­dic­tive. Pasta is a must. Ravi­oli has been jazzed with peas, smoked ri­cotta and guan­ciale; swirls of squid ink pasta get heat from Cal­abrian ‘nduja sausage. Bot­targa di tonno (a.k.a. cured tuna roe) hails from Si­cily and adds a briny, salty qual­ity to as­para­gus. Week­enders should ask about large deep-sea Cara­bineros shrimp from Spain. They’re a cov­eted find in T.O. 972 Col­lege St.

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