Introducing: Quinta, a fresh new Dundas West Portuguese restaurant on the site of an old one
The latest new opening on the ever-churning Dundas West strip: Quinta, which launched last week in the space formerly occupied by the Portuguese restaurant Casa da Ramboia, just east of Enoteca Sociale. Behind it is chef Leor Zimerman (Czehoski, Brassaii), who was inspired to open Quinta after growing up in Little Portugal and Kensington Market and then cooking in the Portuguese countryside for some time. Quinta is the Portuguese word for farmhouse or villa, which, Zimerman says, speaks to the “country home” feel he hopes to achieve.
The space, in design and execution, is largely a labour of love. Zimerman wanted to keep things warm and comfortable, so the space features bare wooden tables and other assorted pieces of rough-hewn reclaimed wood. In keeping with the thrifty Dundas West ethos, the tables and chairs and brown earthenware serving dishes are all Casa da Ramboia cast-offs. There’s also a large harvest table and bar seating.
The menu is fairly tight and focused (read: small), with starters like house-made charcuterie ($12) and a gazpacho ($6) for the summer. For mains, there’s Portuguese bitoque, essentially steak frites with a fried egg ($18), pirri pirri Cornish hen ($16) and pork and clams ($18). A blackboard menu features specials like roast duck on polenta ($22) and whole red snapper with rice ($18). Behind the bar, William Jordan offers creative $10 cocktails like the True Grit with Maker’s Mark bourbon and Muskoka’s Mad Tom IPA, or the Quinta’s Razor with Herradura tequila reposado, espresso, crème de cacao and house chili tincture. The beer list consists of 15 Ontario offerings from Beau’s to Mill Street, while the wine list reaches to Italy, France and of course, Portugal.