Introducing: Branca, an Argentine grill house in a former residential home on Dundas West
Introducing: Branca, an Argentine grill house in a former residential home on Dundas West
Name: Branca
Contact Info: 1727 Dundas St. W., 416-519-8165, branca.ca, @BRANCA_TO
Neighbourhood: Dundas West
Owner: James Bateman
Chef: Kanida Chey, the former chef de cuisine at Weslodge
The Food: Barbecued meats, cooked via traditional Argentinian methods—a charcoal parrilla grill for smaller cuts, and a blazing wood fire for large cuts and whole animals. Short ribs and skirt steak are sliced, fanned across a wooden board and served with house-made chimichurri, harissa and salsa criolla, an Argentinian condiment made with onions and vinegar. Starters include grilled shrimp and Spanish octopus.
The Drinks: The South American cocktail list includes caipirinhas, pisco sours and Argentinean Fernet with Coke.
The Place: Branca is housed in a former residential row house near Dundas and Lansdowne. The room’s plush green banquettes, marble tabletops and exposed brick walls create a warm, buzzy ambiance.
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- <strong>Branca</strong> is housed in a former residential row house on Dundas West, near Lansdowne.
- (Image: Gizelle Lau)
- Introducing: Branca
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- Introducing: Branca
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- Introducing: Branca
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- A pig roasting over a wood fire, <em>el asador</em> style.
- Introducing: Branca
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- The wood fire is housed in this brick building out back.
- Introducing: Branca
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- Former Weslodge chef Kanida Chey (right).
- Introducing: Branca
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- Spanish octopus with confit potatoes and cherry tomatoes ($14).
- Introducing: Branca
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- Argentinian red shrimp with guacamole, tostones and crema ($13).
- Introducing: Branca
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- <em>Salchica parrillera:</em> heritage pork sausage with mustard seeds and corn bread ($11).
- Introducing: Branca
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- Homemade sauces for grilled meats: harissa, chimichurri, roasted eggplant and an oniony <em>salsa criolla.</em>
- Introducing: Branca
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- Beef short rib ($17)
- Introducing: Branca
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- Suckling pig: chicharron, tenderloin, belly and shoulder ($34)
- Introducing: Branca
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- Caramelized endive ($5)
- Introducing: Branca
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- Burnt carrots ($5)
- Introducing: Branca
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- Rice and black beans ($5)
- Introducing: Branca
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- <em>Parilla</em> means "grill" in Spanish.
- Introducing: Branca
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/branca-toronto-restaurants/&title=Introducing: Branca, an Argentine grill house in a former residential home on Dundas West&picture=https://torontolife.com/wp-content/uploads/2014/09/branca-toronto-restaurant-07-intro-624x395.jpg&description=
Name: Branca
Contact Info: 1727 Dundas St. W., 416-519-8165, branca.ca, @BRANCA_TO
Neighbourhood: Dundas West
Owner: James Bateman
Chef: Kanida Chey, the former chef de cuisine at Weslodge
The Food: Barbecued meats, cooked via traditional Argentinian methods—a charcoal parrilla grill for smaller cuts, and a blazing wood fire for large cuts and whole animals. Short ribs and skirt steak are sliced, fanned across a wooden board and served with house-made chimichurri, harissa and salsa criolla, an Argentinian condiment made with onions and vinegar. Starters include grilled shrimp and Spanish octopus.
The Drinks: The South American cocktail list includes caipirinhas, pisco sours and Argentinean Fernet with Coke.
The Place: Branca is housed in a former residential row house near Dundas and Lansdowne. The room's plush green banquettes, marble tabletops and exposed brick walls create a warm, buzzy ambiance.
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