What’s on the menu at Oretta, a colossal new Italian restaurant on King West
Name: Oretta
Contact: 633 King St. W., 416-944–1932, oretta.to, @orettatoronto
Neighbourhood: King West
Owners: Salvatore Mele (Capocaccia)
Chef: Christian Fontolan
The food
Familiar Italian staples, like salumi, Roman-style pizzas and house-made pastas. The lunch and dinner menus are similar, though panini are only available midday, while more substantial mains, including grilled branzino or a show-stopping two-pound T-bone steak (with three sides) are available in the evening. No time to stay? To-go pastries, sandwiches and pizzas are available from the restaurant’s café.
The drinks
A short list of beers, Italian wines and a selection of cocktails, including a barrel-aged negroni. The bar hosts a daily 4 p.m. aperitivo hour featuring complimentary snacks.
The space
Italian for “about an hour,” the 220-seat Art Deco–inspired Oretta took a year and a half to build. A café tucked in the rear of the restaurant flanks a courtyard slated to be a 40-seat patio when the weather cooperates.
Chef: Christian Fontolan
The food
Familiar Italian staples, like salumi, Roman-style pizzas and house-made pastas. The lunch and dinner menus are similar, though panini are only available midday, while more substantial mains, including grilled branzino or a show-stopping two-pound T-bone steak (with three sides) are available in the evening. No time to stay? To-go pastries, sandwiches and pizzas are available from the restaurant's café.
[caption id="attachment_415154" align="aligncenter" width="1593"] Mozzarella di bufala with heirloom carrot agrodolce, pickled peppers and pistachios. $16.[/caption]
[caption id="attachment_415157" align="aligncenter" width="1593"] The restaurant's signature cavoletti salad is made of shaved brussels sprouts, almonds, pickled red onion and pecorino. It's finished with crispy prosciutto. $14.[/caption]
[caption id="attachment_415155" align="aligncenter" width="1593"] Chitarrina with tomato sauce, stracciatella cheese and basil oil. $16.[/caption]
[caption id="attachment_415156" align="aligncenter" width="1593"] Risotto al salto: crispy pan-fried risotto, mushrooms, pecorino fonduta. $22.[/caption]
[caption id="attachment_415145" align="aligncenter" width="1593"] The assorted sweets platter features the chef's choice of house-made treats that may include olive oil cake, cannoli, chocolate tarts and gelato. $16.[/caption]
The drinks
A short list of beers, Italian wines and a selection of cocktails, including a barrel-aged negroni. The bar hosts a daily 4 p.m. aperitivo hour featuring complimentary snacks.
[caption id="attachment_415144" align="aligncenter" width="1593"] Left to right: Pazza di Te made with vodka, Briottet crème de fraise, Soho lychee liqueur, lime juice, cranberry juice and fresh strawberries ($14), and a barrel-aged negroni made with gin, Dubonnet Rouge, Averna and Campari. ($14).[/caption]
The space
Italian for "about an hour," the 220-seat Art Deco–inspired Oretta took a year and a half to build. A café tucked in the rear of the restaurant flanks a courtyard slated to be a 40-seat patio when the weather cooperates.
[caption id="attachment_415143" align="aligncenter" width="1593"] The café is open for breakfast and lunch for take-out or dine-in. The space can be booked as a private dining room.[/caption]
[caption id="attachment_415149" align="aligncenter" width="1593"] The main-level dining room and bar.[/caption]
[caption id="attachment_415142" align="aligncenter" width="1593"] Booth seating is in the back near the kitchen.[/caption]
[caption id="attachment_415152" align="aligncenter" width="1593"] Room dividers slide to separate the private dining room and demo kitchen on the 70-seat mezzanine level.[/caption]
[caption id="attachment_415153" align="aligncenter" width="1593"] Here's the mezzanine dining room again.[/caption]
[caption id="attachment_415146" align="aligncenter" width="1593"] The view of the main-level dining room from the mezzanine.[/caption]){kind=link}