Fresh on the heels of a best new restaurant nod from enRoute
magazine, there’s no better time to supat Buca.
Tucked in a charming post and beam boiler room,the artisinal Italian
osteria is the perfect spot for a clandestine carnivore affair.
Chef Rob Gentile’s meat-forward, locally sourced menu changes nightly so
it’s always fresh and fabulous. We parked ourselves in the cozy back
room for bread boards piled with spicy Calabrese sausage, cured pork
belly with anise and rich formaggi ($18/3) like blue-veined sheep’s milk
served with pots of preserves.
Do splurge on the TartufoBianco white truffle pizza ($58) and tender
lamb skewers before capping off the night with a dish of Italian
cream-filleddonuts.
Now that’s amore.
Buca, 604 King Street W., Toronto, 416-865-1600, www.buca.ca
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