What’s on the menu at Superpoint, Jonathan Poon’s new pizza and pasta bar

What’s on the menu at Superpoint, Jonathan Poon’s new pizza and pasta bar

Name: Superpoint
Neighbourhood: Trinity Bellwoods
Contact: 184 Ossington Ave., 416-516-4656, @superpoint184
Chefs and co-owners: Jonathan Poon (Bar Fancy) and Jesse Fader (Chantecler, Bar Fancy)

The food

Fader describes the food as “Italian-ish,” which translates to New York–style pizzas, house-extruded pastas and a smattering of high- and low-brow plates. There is, for instance, an $85 20-ounce ribeye, but there’s also a plate of shrimp-and-pork spring rolls. Much of the menu is classic red-sauce Italian: bruschetta, chicken parm and cheesy garlic bread. Twelve-inch pizzas, made on a sturdy, chewy crust, get blasted for eight minutes in the double-decker Vulcan pizza oven. A takeout counter at the front sells slices and whole pies to go.

Shrimp-and-pork spring rolls (a staff-meal success that made it onto the menu) served with a sweet-and-sour chili sauce. $10. Shrimp-and-pork spring rolls (a staff-meal success that made it onto the menu) served with a sweet-and-sour chili sauce. $10.
 

 
A salad of peaches and tomatoes served over a hunk of Ontario burrata comes dressed with olive oil and salt. $14. A salad of peaches and tomatoes served over a hunk of Ontario burrata comes dressed with olive oil and salt. $14.
 

 
King crab salad with cucumber, tomato water and house-made Old Bay seasoning. $20. King crab salad with cucumber, tomato water and house-made Old Bay seasoning. $20.
 

 
Garlic shrimp served in a cognac and Maggi sauce, and topped with braised celery. $16. Garlic shrimp served in a cognac and Maggi sauce, and topped with braised celery. $16.
 

 
A capicola-olive pizza finished with pecorino, ricotta and basil. $17. A capicola-olive pizza finished with pecorino, ricotta and basil. $17.
 

 
Eight-hour braised beef cheek, tossed with house-extruded reginette (like a wavy pappardelle) pasta. $16. Eight-hour braised beef cheek, tossed with house-extruded reginette (like a wavy pappardelle) pasta. $16.
 

 
Fader, mid-toss. Fader, mid-toss.
 

 
Fader, mid-knead. Fader, mid-knead.
 

The drinks

The list of 30 or so wines highlights biodynamic and organic grapes. The resulting card is predominantly Italian with a few French, Spanish and Ontario bottles thrown in. For $240 you can get a magnum of Louis Brison Champagne—it comes with a complimentary party-sized cheese pizza. Four taps pull Ontario craft beer, while the cocktail program sticks to Italian classics such as negronis and bellinis.

The space

“It’s a pizza joint, so it had be timeless—like sundried tomato pesto, but cooler,” Fader says. He and Poon gutted the former studio and built everything, including the kitchen and washrooms. The 40-seat front room has a distinct ’90s vibe to it, with kitschy pizza-shaped string lights, empty Chianti bottles and a smattering of other thrift-shop finds. A back room is being built right now which will function as the party space. When complete, it will feature a pizza counter in a shipping container.

Here's the takeout window. Here’s the takeout window.
 

 
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Fader’s been telling people these boxing gloves over the bar belonged to George Chuvalo—they’re actually from Public Butter. Fader’s been telling people these boxing gloves over the bar belonged to George Chuvalo—they’re actually from Public Butter.
 

 
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The menu is Toronto artist Gabriel Parniak's work. The menu is Toronto artist Gabriel Parniak’s work.
 

Bar Fancy's manager, Liz Klunder, is responsible for the murals in the washrooms. Bar Fancy’s manager, Liz Klunder, is responsible for the murals in the washrooms.
 

 
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