Where Toronto - - BEST OF THE CITY -

Chef Rob Bra­gag­nolo’s bo­cata de cala­mar is the next best thing to a va­ca­tion in Barcelona. Served in­side King West’s trendy Ma­jor­can-in­spired Campo

Food Hall, his bat­tered golden rings of squid are wrapped around pick­led pi­parra pep­pers and tucked in­side a mol­lete

roll that’s gen­er­ously slathered with creamy aïoli. It’s crunchy, smooth, spicy, salty, pil­lowy per­fec­tion, and it goes down par­tic­u­larly well with a glass of Span­ish ver­mouth on the rocks. 433 King St. W., cam­po­food­

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