For years, Noce has been quietly turning out exceptional Italian food to a loyal coterie of regulars at the corner of Queen Street and Walnut Avenue. Now Aria, the long-awaited sequel to Noce, has opened its doors at a very different location—the main floor of the 30-storey Telus Tower, right next to the ACC. The project is a result of years of planning, which started after the head honchos at Telus, Noce regulars, personally invited owners Elena Morelli and Guido Alberto Saldini to set up a second restaurant in their not-yet-built downtown headquarters.
Morelli and Saldini, who for 18 years have cultivated an Old World-style service at Noce, have brought the same attention to detail to their new 110-seat venture. But the feel here is very different: where Noce exudes traditional sophistication, Aria is contemporary and cool. Still, even with an onyx bar that stretches across a third of the room and a large patio slated to open in May, this is no trendy resto-lounge; the focus is still on the food.
A few members of Noce’s core team—head chef Eron Novalaski, sous-chef Matthew Dorner and pastry chef Steve Song—have been transplanted to execute a menu much larger than Noce’s, but with a similar philosophy and more modern presentation. Dishes include Noce staples like buffalo mozzarella with oven-roasted tomato ($18), as well as a range of Italian classics prepared in innovative ways, such as baby cuttlefish with citrus, chilies and fresh marjoram ($18), grilled octopus and warm panzanella salad with a roasted chili vinaigrette ($18), lobster salad with avocado, corn and fennel purée ($20) and roasted Ontario quails with bone marrow, polenta, wild mushrooms and foie gras jus ($32).
Architect Stephen Pile and his team were tasked with bringing warmth to a space with floor-to-ceiling windows that stretch almost 30 feet high. Notable decor details include a two-storey wine cellar, polished concrete floors, steel curtains on the south windows and red accents on the red and white banquettes and signature Carlo Moretti glassware.
Baby cuttlefish with citrus, chilis and fresh marjoram ($18)
But the real ambiance is provided by the dramatic Moooi lights that float above diners like dandelions gone to seed, and by the work of two Canadian artists: Laura Wood, whose two commissioned oil paintings look like chandeliers seen through a pleasant grappa-induced haze, and Dennis Lin, whose massive wooden sculpture, called Aria, unfurls delicately through the upper stratosphere of the restaurant.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/introducing-aria-the-new-italian-restaurant-by-the-people-behind-noce/&title=Introducing: Aria, the new Italian restaurant by the people behind Noce&picture=https://torontolife.com/wp-content/uploads/2011/04/aria-lights.jpg&description=[caption id="attachment_65053" align="aligncenter" width="640" caption="Aria’s onyx bar and Moooi light fixtures"][/caption]
For years, Noce has been quietly turning out exceptional Italian food to a loyal coterie of regulars at the corner of Queen Street and Walnut Avenue. Now Aria, the long-awaited sequel to Noce, has opened its doors at a very different location—the main floor of the 30-storey Telus Tower, right next to the ACC. The project is a result of years of planning, which started after the head honchos at Telus, Noce regulars, personally invited owners Elena Morelli and Guido Alberto Saldini to set up a second restaurant in their not-yet-built downtown headquarters.
Morelli and Saldini, who for 18 years have cultivated an Old World-style service at Noce, have brought the same attention to detail to their new 110-seat venture. But the feel here is very different: where Noce exudes traditional sophistication, Aria is contemporary and cool. Still, even with an onyx bar that stretches across a third of the room and a large patio slated to open in May, this is no trendy resto-lounge; the focus is still on the food.
A few members of Noce's core team—head chef Eron Novalaski, sous-chef Matthew Dorner and pastry chef Steve Song—have been transplanted to execute a menu much larger than Noce’s, but with a similar philosophy and more modern presentation. Dishes include Noce staples like buffalo mozzarella with oven-roasted tomato ($18), as well as a range of Italian classics prepared in innovative ways, such as baby cuttlefish with citrus, chilies and fresh marjoram ($18), grilled octopus and warm panzanella salad with a roasted chili vinaigrette ($18), lobster salad with avocado, corn and fennel purée ($20) and roasted Ontario quails with bone marrow, polenta, wild mushrooms and foie gras jus ($32).
Architect Stephen Pile and his team were tasked with bringing warmth to a space with floor-to-ceiling windows that stretch almost 30 feet high. Notable decor details include a two-storey wine cellar, polished concrete floors, steel curtains on the south windows and red accents on the red and white banquettes and signature Carlo Moretti glassware.
[gallery columns="6"]
But the real ambiance is provided by the dramatic Moooi lights that float above diners like dandelions gone to seed, and by the work of two Canadian artists: Laura Wood, whose two commissioned oil paintings look like chandeliers seen through a pleasant grappa-induced haze, and Dennis Lin, whose massive wooden sculpture, called Aria, unfurls delicately through the upper stratosphere of the restaurant.
Aria, 25 York St., 416-363-2742, ariaristorante.ca.){kind=link}
Ya think they would have come up with a better name
reminds me too much of the Aria Hotel in Vegas
Ugh, I was thinking the same thing…
introducing another high-end, high-ceilinged rest. to cater to the corps of corporate expense accounts.
your mutual fund mgmt. fees are paying for this bill.
the flavour in the soup was indeterminate.
the table was wonky and covered w. nice linens.
the clam linguine was overcooked…gummy…no garlic, lemon, clam juice, butter, olive oil, chili, salty-seaness, parsley flavour. passed on that dish w. not a satisfying resolution.
the logo-stamped opera cake…multi-layered, rich, hotel-like deliciousness. 15$.
the waitress was great.
wrong app. delivered.
good luck to all who’s mantra may be location, location, location.
keep the waitress. this is all true. 170$.
Sounds like you don’t like eating at nice restaurants, so stick to the pubs Fred!
The restaurant is beautiful! I am sure there are many restaurants in the wold who have the same name…whats your point….
The food here is well worth the price, the Gnocchi melts in your mouth, and the appetizers are both playful and titillating.
You are the one who sounds like the snob here not the restaurant!
A wonky table really….why didn’t you tell someone at the restaurant instead of eating your dinner on a wonky table!
Maybe your pallet is too dull to taste the colourful flavours of Aria!
The food is great, but the service is terrible. Unless you’re wearing your bling and best suit – expect to be treated like garbage. Never mind that you spend over $300. Don’t expect to see your wait staff after you order and ask for them to just leave your bottle of vino on your table – because they don’t bother to fill you up when you’re empty. And no – it wasn’t a busy night. In fact, i was amazed at how dead it was for a saturday night. 6 tables max.
Even though the food was nice, I still can’t get this bad taste out of my mouth.