Weekly Lunch Pick: the rich, crispy pork belly at Trattoria Mercatto
Lunch around the Eaton Centre usually means waiting in long lineups for food court fare, but the recent launch of Trattoria Mercatto—the fourth location of the Italian chain run by Top Chef Canada contestant Robert Rossi—provides a nice alternative. With ample seating at the bar, dining room and breezy Trinity Square patio, you’re not likely to need a reservation. Our al fresco meal brings the ciccioli frolli ($11), a creamy and sweet slab of caramelized pork belly with shards of crisp, lacquered skin. A small salad of sliced apples and chicory along with a drizzle of aged balsamic brighten up the plate and balance the fattiness of the belly. A side order of funghi sott’olio ($7), wild mushrooms marinated in a herb vinaigrette that come with a trio of fluffy fried pizza dough sticks, tops off our lunchtime indulgence.
The cost: $24 with tax and tip. $9 mojito not included.
The time: 72 unhurried minutes under a patio canopy.
Trattoria Mercatto, 220 Yonge St. (inside the Eaton Centre facing Sears), 647-352-3390, trattoriamercatto.ca.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/weekly-lunch-pick-the-rich-crispy-pork-belly-at-trattoria-mercatto/&title=Weekly Lunch Pick: the rich, crispy pork belly at Trattoria Mercatto&picture=https://torontolife.com/wp-content/uploads/2011/06/weekly-lunch-pick-mercatto-624x325.jpg&description=[caption id="attachment_72337" align="aligncenter" width="656" caption="Crispy pork belly and marinated mushrooms on the patio at Mercatto’s new Eaton Centre location (Image: Renée Suen)"][/caption]
Lunch around the Eaton Centre usually means waiting in long lineups for food court fare, but the recent launch of Trattoria Mercatto—the fourth location of the Italian chain run by Top Chef Canada contestant Robert Rossi—provides a nice alternative. With ample seating at the bar, dining room and breezy Trinity Square patio, you’re not likely to need a reservation. Our al fresco meal brings the ciccioli frolli ($11), a creamy and sweet slab of caramelized pork belly with shards of crisp, lacquered skin. A small salad of sliced apples and chicory along with a drizzle of aged balsamic brighten up the plate and balance the fattiness of the belly. A side order of funghi sott’olio ($7), wild mushrooms marinated in a herb vinaigrette that come with a trio of fluffy fried pizza dough sticks, tops off our lunchtime indulgence.
The cost: $24 with tax and tip. $9 mojito not included.
The time: 72 unhurried minutes under a patio canopy.
Trattoria Mercatto, 220 Yonge St. (inside the Eaton Centre facing Sears), 647-352-3390, trattoriamercatto.ca. ){kind=link}
Right. This sounds just as pretentious as Rob. A weaselly punce with an overinflated sense of self confidence.
Newsflash: you cook food for a living. Get over yourself.
are you stupid or what? what’s the problem living from being a Chef?
WHEN WIll toronto life learn, to write about the never was never will be chefs to the true chefs that matter in this country?? really Rob Rossi? THis dishwasher turned cook is one of our worst examples for a chef in the city~When i think of ROb WORds like Fake, incompetent , unoriginal and a fraud come to mind……
good luck working construction buddy…
I really don’t know what your problem is. What is with the personal insults? It is really quite juveline and rude. If you don’t like the restaurants, then don’t go but why be publicly insulting to someone you’ve never met? I’ve worked in the downtown core for 20 yrs and try eating here if you aren’t a Bay Street broker or other big wheel. Canoe? Bymark? Turf? 0&B, Mercatto and Terroni fill a whole that exists in this area, and they do it well and reliably. And thank god something is in the Eaton Centre besides Baton Rouge and Eggspecations! At least I will no longer be embarassed to tell tourists to eat in the foodcourt instead of the chains. I welcome the expansion of Mercatto. Not everyone is Colborne Lane or whatever, so get off your high horse.
And grow up – Rossi is on a TV show and they do have a tendancy to create characters – it is called casting and editing to create drama. Tell me Steve Rodgriguez is as he came off on the show?? He’s not.
i agree with the writer of the article. the pork belly is wonderful, and the desserts are great as well. Mercatto is a really comfortable and fun restaurant that never fails to please.
as for people writing about Rob and Top Chef…the editors want to create a little drama and make the show fun. people should remember that this entertainment and not a documentary.
lighten up!!!
I hate to see misspelled restaurant names (misspelled by the owners that is not this blog). Mercatto doesn’t really mean anything; mercato on the other hand means market. Thannks!
What’s up with the hate? Re. Brent, Last time I checked, we all have to eat to live. If you think that cooking or preparing food isn’t a worthwhile pursuit, try starving yourself and see how much better off you become.
The marinated eggplant was the perfect way to start off the meal. The pizza margherita was much too watery for my taste. The chocolate pistachio torte was decadent and splendid for two when accompanied by an espresso.
Finally have a place to eat in the Eaton Centre.