Introducing: Buca Yorkville, Rob Gentile’s long-awaited spin-off near the Four Seasons
Introducing: Buca Yorkville, Rob Gentile’s long-awaited spin-off near the Four Seasons
Name: Buca Osteria & Bar
Contact Info: 53 Scollard St. (entrance is through the Four Seasons courtyard on Yorkville Ave.), 416-962-2822, buca.ca, @bucayorkville
Neighbourhood: Yorkville
Owners: Peter Tsebelis, Gus Giazitizidis and Rob Gentile of King Street Food Company
Chefs: Executive chef Rob Gentile and chef de cuisine Ryan Campbell
The Food: Billed as the coastal cousin to Buca on King Street, the seafood-heavy menu includes pizzas, pastas and pescatarian charcuterie, plus daily whole-fish options, like an entire raw branzino that’s expertly sliced and plated tableside. (According to partner Peter Tsebelis, Buca’s seafood is both “sensible” and “traceable,” meaning that care is taken to ensure that the fish served have been harvested in ways that aren’t environmentally destructive.) Similar to Bar Buca, the restaurant serves pastries and specialty coffees during the day, and brunch on weekends. Starting next week, a multi-course tasting menu will also be available.
The Drinks: Wine director Giuseppe Marchesini’s impressive list is populated by small-lot wines from remote regions in Italy, including several bottles that are totally unique to the restaurant.
The Place: Buca Yorkville is located in the condo tower attached to the Four Seasons hotel. Similar to its King Street siblings, the restaurant’s design is elegant and very contemporary. This new location has a slightly lighter, more feminine feel; instead of hardwood or concrete, the floors are made of white oak, and the place is sprinkled with gleaming metallic accents. The open kitchen at the back is flanked by a chef’s counter where diners can oversee the kitchen activity.
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- The address of the new <b>Buca</b> location is 53 Scollard Street, but the entrance can be found in the <b>Four Seasons</b> courtyard on Yorkville Avenue.
- (Image: Renée Suen)
- Introducing: Buca Yorkville
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- The site of thousands of future expense-account transactions.
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- A semi-private room in the back of the restaurant seats 10.
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- Multi-course tasting menus can be reserved at the six-seat chef’s counter overlooking the kitchen.
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- The Salumi di Mare is a selection of cured fish. This platter includes <em>salsicce di crostacei</em> (scallop and lobster sausage), <em>ippoglosso</em> (dry cured halibut), <em>tonno affumicato</em> (cold smoked Albacore tuna), <em>anguilla affumicata</em> (hot smoked eel) and <em>soppressata di polipo</em> (octopus salami) ($19 for three; $29 for five).
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- These extremely black pasta pockets are squid-ink dumplings (<em>gnoccho fritto</em>). They’re served alongside slices of swordfish n’duja ($9).
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- One of the most impressive-looking dishes is the branzino crudo, which is carved tableside. Here’s the fish in its natural state.
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- Carving in process.
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- And here's the final dish, which is flavoured with Prosecco and lemon ($42).
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- The <em>scialatielli alle vongole</em> is made with hand-cut pasta, clams and smoked eel ($29).
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- Puntarelle (also called Roman chicory) is served with deep-fried <em>bianchetti</em> (whitebait) and pesto. It’s topped with a quail egg ($14).
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- Braised octopus with clams, bone marrow, black kale and baby artichokes ($38).
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- Citrus-rubbed grilled quail with smoked polenta, quail eggs and wild cranberries ($32).
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- Lobster ravioli with sweet corn, seafood ragu, lobster bottarga (salted fish roe) and truffles ($39).
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- Cinnamon zeppole with pistachio cream and amarena cherries ($12).
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- The restaurant's wine list includes lots of rare Italian bottles, including several that are unique to the restaurant.
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- The Caesar di Buca contains vodka, Chianti and <em>brodo</em> (i.e. broth) ($16).
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- Like sister restaurant <b>Bar Buca,</b> the new Yorkville restaurant operates as a café during the day. Several Italian pastries are available, including cannoli, focaccia, doughnuts and biscotti.
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- Chef de cuisine <b>Ryan Campbell</b>, junior sous chef <b>Kris Lee,</b> sous chef <b>Emeric Beccaris</b> and executive chef <b>Rob Gentile.</b>
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/buca-yorkville-toronto-restaurants/&title=Introducing: Buca Yorkville, Rob Gentile’s long-awaited spin-off near the Four Seasons&picture=https://torontolife.com/wp-content/uploads/2014/10/buca-yorkville-toronto-restaurant-11-intro-624x395.jpg&description=[caption id="attachment_295291" align="aligncenter" width="656"] (Image: Renée Suen)[/caption]
Name: Buca Osteria & Bar
Contact Info: 53 Scollard St. (entrance is through the Four Seasons courtyard on Yorkville Ave.), 416-962-2822, buca.ca, @bucayorkville
Neighbourhood: Yorkville
Owners: Peter Tsebelis, Gus Giazitizidis and Rob Gentile of King Street Food Company
Chefs: Executive chef Rob Gentile and chef de cuisine Ryan Campbell
The Food: Billed as the coastal cousin to Buca on King Street, the seafood-heavy menu includes pizzas, pastas and pescatarian charcuterie, plus daily whole-fish options, like an entire raw branzino that's expertly sliced and plated tableside. (According to partner Peter Tsebelis, Buca’s seafood is both “sensible” and "traceable," meaning that care is taken to ensure that the fish served have been harvested in ways that aren't environmentally destructive.) Similar to Bar Buca, the restaurant serves pastries and specialty coffees during the day, and brunch on weekends. Starting next week, a multi-course tasting menu will also be available.
The Drinks: Wine director Giuseppe Marchesini’s impressive list is populated by small-lot wines from remote regions in Italy, including several bottles that are totally unique to the restaurant.
The Place: Buca Yorkville is located in the condo tower attached to the Four Seasons hotel. Similar to its King Street siblings, the restaurant's design is elegant and very contemporary. This new location has a slightly lighter, more feminine feel; instead of hardwood or concrete, the floors are made of white oak, and the place is sprinkled with gleaming metallic accents. The open kitchen at the back is flanked by a chef’s counter where diners can oversee the kitchen activity.
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