Introducing: Extended F’Amelia, the Cabbagetown trattoria’s new next-door wine bar
Introducing: Extended F’Amelia, the Cabbagetown trattoria’s new next-door wine bar
Name: Extended F’Amelia
Neighbourhood: Cabbagetown
Contact Info: 8 Amelia St., 416-323-0666
Owners: John Dawson and Todd Vestby, the owners of F’Amelia next door
Chef: F’Amelia head chef James Harrison (who designed the menu) and junior sous-chef Jason Yu (who’s running the kitchen)
The Food: A handful of composed plates, like scallop ceviche and beef tartare, and a short menu of bar snacks. House-made rabbit paté comes with pickles and crunchy crostini.
The Drinks: Twelve wines by the glass or bottle, plus a rotating list of signature cocktails from barkeep Jason Fuller. His current favourite: a mango-bourbon sour spiked with Amaro Nonino.
The Place: Tucked beside big sister F’Amelia, the bar achieves its Tuscany-meets-Muskoka vibe with rough-hewn furnishings and flickering candles, which make the space feel cozy—ideal for an extended sipping session. When it opens next spring, the redbrick patio will have an outdoor grill and a smoking pit.
The Numbers:
• 40 seats on the patio, which opens next spring
• 15 votive candles for ambience
• 12 seats in the private dining room
• 2 years in the works
• 1 faux wood stove for added cosiness
• 0 reservations
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- Big barn doors add to the Italian farmhouse vibe
- (Image: Caroline Aksich)
- Introducing: Extended F’Amelia
- Introducing: Extended F’Amelia
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- (Image: Caroline Aksich)
- Introducing: Extended F’Amelia
- Introducing: Extended F’Amelia
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- (Image: Caroline Aksich)
- Introducing: Extended F’Amelia
- Introducing: Extended F’Amelia
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- (Image: Caroline Aksich)
- Introducing: Extended F’Amelia
- Introducing: Extended F’Amelia
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- The private dining room seats 12
- (Image: Caroline Aksich)
- Introducing: Extended F’Amelia
- Introducing: Extended F’Amelia
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- House-made rabbit-marmalade paté with pickles and crostini ($9)
- (Image: Caroline Aksich)
- Introducing: Extended F’Amelia
- Introducing: Extended F’Amelia
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- Scallop ceviche with jalapeños, radishes and orange segments ($8)
- (Image: Caroline Aksich)
- Introducing: Extended F’Amelia
- Introducing: Extended F’Amelia
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- Beef tartare with house-made potato chips ($10)<br /> <br />
- (Image: Caroline Aksich)
- Introducing: Extended F’Amelia
- Introducing: Extended F’Amelia
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- Tuna tataki with romesco sauce and deep-fried shallots ($8)
- (Image: Caroline Aksich)
- Introducing: Extended F’Amelia
- Introducing: Extended F’Amelia
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 and junior sous-chef Jason Yu (who’s running the kitchen)
The Food: A handful of composed plates, like scallop ceviche and beef tartare, and a short menu of bar snacks. House-made rabbit paté comes with pickles and crunchy crostini.
The Drinks: Twelve wines by the glass or bottle, plus a rotating list of signature cocktails from barkeep Jason Fuller. His current favourite: a mango-bourbon sour spiked with Amaro Nonino.
The Place: Tucked beside big sister F’Amelia, the bar achieves its Tuscany-meets-Muskoka vibe with rough-hewn furnishings and flickering candles, which make the space feel cozy—ideal for an extended sipping session. When it opens next spring, the redbrick patio will have an outdoor grill and a smoking pit.
The Numbers:
• 40 seats on the patio, which opens next spring
• 15 votive candles for ambience
• 12 seats in the private dining room
• 2 years in the works
• 1 faux wood stove for added cosiness
• 0 reservations
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