Oro joins the wave of restaurants breathing new life into Little Italy’s culinary landscape. It’s also the 70th (yes, 70th) venture from veteran restaurateur Hemant Bhagwani.
For now, Oro defines itself as a modern Indian restaurant, which translates to small plates with Mediterranean influence here and there. “I’ve travelled a lot,” says Bhagwani. “Oro’s first menu reflects both where I was born and many of the places I’ve been.” Unlike most restaurants, where the concept stays fixed even as the menu changes, Oro is designed to evolve entirely—its concept, its chef, even its space. “I’ve always had a short attention span with restaurants, so Oro is my answer to this problem. It’s my passion project.”
Chef and owner Hemant Bhagwani
Bhagwani plans to reinvent the restaurant each year, a kind of pop-up on repeat, in an effort to keep pace with a city of diners always looking for something new. He already has someone lined up for next year’s iteration. “Younger chefs need kitchens to express themselves,” he says. “As someone who has spent his life in the restaurant world, I’m thrilled to give them that platform.”
Mediterranean favourites collide with Indian flavour profiles, and classic Indian dishes are reborn in inventive forms—it’s a card of culinary crossovers. Think burrata paired with silky saag and crunchy boondi, all scooped up with garlic naan; avocado tartare reimagined as an elegant chaat; or sweet-and-sour balchao elevated with lobster and served on thick-cut toast crowned with truffle shavings.
One of the menu’s starters, the Chicken and Caviar begins with chicken thighs marinated overnight in Indian spices. They’re panko-coated and fried to a golden crisp, then finished with chives, sour cream and a dollop of caviar. $24
A kind of deconstructed samosa, this snack tucks the spiced potato-and-pea filling into a delicate tart shell. It’s a light, crisp bite that bursts with cool yogurt, juicy pomegranate, mint and sweet corn. $18
The Charred Chicken represents butter chicken as it existed before British influence introduced tomato to the recipe. This take on the classic version blends whey protein, masala spices, cheddar cheese and butter for its base. Chicken breast is drenched in the marinade, skewered, grilled in the clay oven, then finished with red onion and microgreens. $28
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Bhagwani went back to his childhood to give this yellowtail crudo a soulful glow-up. Inspired by citrusy shikanji (Indian lemonade he used to drink after cricket games), the delicate fish is cured in that same bright mix, then dusted with chaat masala, toasted quinoa, coriander, lemon zest, and pickled red and serrano chilies. It’s finished with wasabi leaves and edible petals for a final flourish. $24
Bhagwani felt compelled to do a taco given that the space formerly housed La Carnita. His version tops a mini paratha with South Indian–inspired slow-cooked pork, garlic aïoli and fresh chives. $24
The smoked avocado tartare, done in the style of chaat, arrives beneath a glass cloche. Layers of avocado, pomegranate, tamarind-and-mint chutney, yogurt, cucumber, onion, tomato, puffed rice and sev are stacked neatly in a tower. It’s all smoked tableside with applewood and revealed in a swirl of fragrant haze on a golden plate. Puffed sago chips are served alongside for scooping
Here’s the finished dish, after the smoke has cleared. $22
Hummus is crowned with tender grilled calamari and shrimp, then scattered with golden okra strings, whole chickpeas, a drizzle of chili-infused olive oil, and a bright hit of sumac and fresh parsley. It’s served with naan fresh from the tandoor. $26
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The Butter Chicken Kulchezza is basically Bhagwani’s version of a thin-crust pizza. It starts with gruyère-stuffed naan piled high with butter chicken (the tomatoey kind, this time), then topped with more gruyère, baked, and finished with oven-roasted tomatoes and fresh basil. $28
Classic tiramisu arrives wrapped in a sheet of acetate that’s peeled away tableside for a playful, dramatic splat that’s best appreciated in slow motion on TikTok
Here’s the reveal. $18
The Drinks
Despite his dedication to personal rebranding, Bhagwani describes himself as “old school” when it comes to wine, so the list leans on the classics and rarely strays. And while the martini remains Oro’s most celebrated cocktail, several drinks push past the conventional, weaving in culinary accents like saffron, tamarind, chilies and something called “celery air.”
The Mango Chipotle Clarified Cocktail combines the earthy spice of chipotle and the smooth kick of tequila with the fruity depth of mango. Clarification gives it a crystal-clear golden hue and an elegant, silky texture, while the subtle sweetness of mango rounds off the chipotle spice—a little fire, a lot of fruit. $22
The Cucumber Mezcal pairs cool, refreshing cucumber with the smokiness of mezcal, rounded out by a drizzle of honey-chili syrup for gentle warmth and a whisper of celery bitters for a subtle vegetal note. $22
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Golden saffron lends its luxurious aroma and hue, while a smoky, boozy blend of dark rum, whiskey and herbal Benedictine gives the Saffron Smoke real depth. Sip slowly—not just because you’re a responsible adult but to savour the lingering layers of flavour. $24 Martinis are crafted tableside. Market price
The Space
Balancing warmth with contemporary elegance, the room references India’s old-world opulence through extravagant archways, gilded lighting and wall details, jewel-hued banquettes, and detailed millwork.
Erin Hershberg is a freelance writer with nearly two decades of experience in the lifestyle sector. She currently lives in downtown Toronto with her husband and two children.
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