Introducing: Modus Ristorante, the plush new Financial District spot for upscale Italian

By Gizelle Lau | September 26, 2011

By Gizelle Lau | 09/26/2011

Modus Ristorante, a new restaurant in the Financial District, might serve Italian food, but refreshingly, no one’s anxious to label it “rustic.” Behind Modus is Sam Genkov, owner of the 16-year-old District favourite Bravi Ristorante, and chef Bruce Woods, formerly of Brassaii.

No stranger to high-end Italian cuisine, Woods worked at Il Posto in the late ’90s, becoming executive chef and co-owner of Centro after taking over for Marc Thuet. Modus’s menu shows Woods back in his element, reimagining recognizable Italian classics as fine-dining creations. Starters include carpaccio of veal ($19) or swordfish ($16), as well as a buffalo mozzarella pomodoro salad ($17). Pastas, most of which are made in house, include butternut squash ravioli with braised duck and shaved black truffle ($26) and spaghettini with mozzarella-stuffed prime beef meatballs ($24). For secondi, there’s osso buco with parmesan polenta ($29) and a handful of seafood dishes like baked halibut ($27) and pan-roasted pickerel ($26). The long dessert menu features classics like gelato ($8), rum and ricotta fritters ($10) or cheeses from the Cheese Boutique ($16 for a selection of three).

Behind the restaurant’s 300-bottle wine program is sommelier Ruben Elmer of Profile Wine Group, who has also previously worked at Canoe and Auberge du Pommier. The list offers 10 reds and eight or nine whites by the glass, with a heavy focus on Italian, Californian and South American wines.

If the space feels familiarly “Financial District,” it’s because the design is the work of Mackay Wong Strategic Design, the group responsible for Glow, Vertical and Far Niente, to name a few. Rich golds, textured wallpaper and giant chandeliers create a subtly elegant space. At the front, there’s a large bar and lounge area to accommodate the 5 p.m. rush of schmoozing suits. At the back is the showpiece kitchen—on display for guests as well as passersby on York Street—and the elevated chef’s table, where groups of six to eight can sit and watch Woods at work.

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Gianduja budino ($10): hazelnut chocolate pudding with white chocolate truffles

Panini Gelato ($10): ice cream sandwich with salted caramel ice cream on brioche

Saffron risotto carbonara with lobster and speck, grated pecorino cheese and spring onions ($29)

Buffalo milk ricotta–filled ravioli, golden tomato sauce and basil foam ($21)

Carpccio di pesce spada ($16): swordfish carpaccio, oven-dried cherry tomatoes, bottarga di muggine and lemon-basil oil

Carpaccio di vitello rossini ($19): veal carpaccio with truffled potato crema, terrine de foie gras and roasted mushroom salad

The private event space, de rigeur for any self-respecting Bay Street restaurant

The kitchen, domain of chef Bruce Woods, is visible from the dining room and York Street

The dining room was designed by the same group responsible for Glow, Vertical and Far Niente

In front of the dining room proper, there’s a lounge area to accommodate the 5 p.m. rush of suits

Outside Sam Genkov’s new Italian restaurant on King Street

Modus Ristorante, 145 King St. W., 416-861-9977, modusristorante.com.

3 thoughts on “Introducing: Modus Ristorante, the plush new Financial District spot for upscale Italian”

Susan says:

November 19, 2011 at 7:13 am

Excellent food, impeccable service…we will most definitely be back to try something else on this well-planned menu, there were so many appealing dishes……Good luck to Chef Bruce Woods and his team, you will have much success with Modus!!
Romina says:

November 27, 2011 at 3:16 pm

Beautful ambiance and excellent service. Dishes are guite good but definitely not authentic Italian…contemporary nor traditional. Still enjoyed and would go back.
Marsha says:

February 17, 2012 at 11:47 am

I think the ambience was nice but was not wowed by the food.