Toronto’s best Italian restaurants
Some of our favourite places to carbo-load
Annette Food Market
This cozy spot in the Junction glows from its wood-burning oven, wafts garlic goodness and buzzes with freshly mortgaged couples and soccer parents. If you stick to the house-made pastas, like al dente porcini mushroom–pear ravioli in a lickably rich sage brown butter, or the pizzas, whose blackened crusts buckle under the weight of luxe toppings like sausage, sopressata, ’nduja and fior di latte (all on one gluttonous pie), you’ll likely leave happy and full. Wine is the thing to drink here, but you can’t go wrong with the house cocktails, either.
243 King St. E., 647-347-8930, ardorestaurant.com
Some of the city’s best-known Italian restaurants have a cultivated ambiance one step below a private club on nonmembers’ night, which makes Ardo notable for its unfussy sophistication. It’s more for the not-for-tourists set than the social-media influencers. And chef Roberto Marotta wears his southern-Italian stripes proudly: “Sicilian” appears on the menu 27 times, in pastas like the Anatra, with its long strands of fettuccine, rich duck ragoût and Sicilian herbs; and pizzas like the Etna, a fiery number with house-made Sicilian sausage. One of the few dishes that doesn’t reference the island is the standout mushroom gnocchi, dime-sized dough pockets swimming in an addictive stracchino cheese sauce slicked with black truffle oil, kernels of corn and tiny cubes of carrot. Your urge will be to cram six to a fork, but it’s better to savour them and use the house-made sourdough to soak up any leftover sauce.
Bricco Kitchen and Wine Bar
3047 Dundas St. W., 647-464-9100, briccowinebar.com
With its mid-century Scandinavian furniture, whitewashed brick and intricately patterned ceramic plates, this lovely 45-seater in the Junction is easily one of the prettiest spots in the city. The polished-but-unfussy aesthetic applies to the cooking as well, with nuovo rustico dishes from the Piedmont region highlighting both stylish presentation and hearty flavours. The antipasto board departs from the typical meat-and-cheese spread to include chickpea fritters, blue cheese–stuffed dates, excellent lonza and prosciutto-wrapped bread sticks. Lemon rind balances creamy raw Arctic char, and large, fluffy gnocchi lend starchy support to a rich braised rabbit. Wine rotates every two weeks, and the trios of two-ounce pours are a great way to sample the many organic, small-producer options on offer.
75 Portland St., 416-599-2822, buca.ca/bar
A few steps from Buca proper, chef Rob Gentile’s King West osteria, is his relaxed and casual Bar Buca. Split the gran fritto misto, a two-tiered snack tray piled with lightly battered and deep-fried baby artichokes, rock shrimp, tiny smelt and twists of pigskin. Each bite is perfectly crisp and flecked with fennel-flavoured salt or chili. For dessert, there’s old-fashioned Italian pastries: ricotta-stuffed cannoli, lace-patterned pizzelle and sugar-dusted apple butter bombolone.
604 King St. W., 416-865-1600, buca.ca/king
You will taste the occasional miracle in the post-industrial space where chef Rob Gentile’s journey to culinary beatification began. Pizza bianca, drizzled with oil and sprinkled with rosemary, warms the soul, but it’s overshadowed by horse tartare with capers, 40-year-old vinegar and fermented ricotta that melds brine, funk, salt and acidity. Every item on the menu has an appealing analog on the expertly curated wine list.
53 Scollard St., 416-962-2822, buca.ca./yorkville
The centrepiece of chef Rob Gentile’s downtown Italian triptych is his temple of seafood at the base of Yorkville’s Four Seasons. Four years in, it’s still one of the city’s most dependable splurges and a regular draw for suit-wearing power diners and celebrating couples. Whole branzino is fleetingly presented to the table, then carved tableside; it returns as a twinkling translucent blanket of melt-away fish streaked with olive oil, lemon and prosecco, every bite an exceptional double-dose of richness and bracing salinity. Equally oceanic are fresh sea urchins the size of tennis balls; spread on toasted focaccia, each of their buttery, deep-orange tongues tastes like a dive into the north Atlantic.
Fresh pasta is always a Gentile hallmark, and few dishes better capture his kitchen’s strengths than a tangle of angel-hair and Nova Scotia lobster tossed in a seafood broth and thickened with nutty whey butter. One exception to the seafood bonanza: what might be the city’s priciest pizza, a $55 slab of lightly charred crust and funky taleggio, with black truffles scattered across its surface like confetti. Finished with streaks of egg yolk, it’s worth every dollar.
832 Dundas St. W., 416-364-4785, campagnolotoronto.com
So much of what Campagnolo helped pioneer in this city—the curated cocktails, the gracefully casual service, the fine-dining-as-funky-dinner-party vibes—has become ingrained in our restaurant culture that it can be taken for granted. Nine years on, though, Craig Harding and Alexandra Hutchison’s corner spot on Dundas West still manages to impress even the most jaded Toronto foodie. The roasted bone marrow and the burrata with grapes and toast are still spectacular, but under new chef de cuisine Stephen Baidacoff, there’s an-ever-so-slight and welcome turn toward modernist cuisine. This past summer, his kitchen prepared a zucchini fritter plate that was as gorgeous as it was delicious: flowers stuffed with ricotta and whey, accompanied by pickled yellow zucchini, a spicy red pepper purée and a ribbon of green zucchini bowed with orange nasturtium flowers. The hangar steak here is better than most sirloins, beautifully pink inside and richly charred on the exterior. Olive-oil cake is so loaded with the golden Mediterranean fat that it wouldn’t be out of place mid-meal; you’ll fight for the last bite.
244 Jane St., 647-346-2267, camporestaurant.com
Too many Italian kitchens in this city seem to believe that any spaghetti with meat sauce can be passed off as bolognese, but at this Baby Point Italian-Spanish trattoria, it’s done right. Ground beef and pork are cooked for 48 hours with tomatoes, milk and a veggie mirepoix to create a deep-flavoured sauce that goes over excellent pasta. The kitchen also scores points for its handmade gnocchi, smaller than usual but the perfect combination of dense and airy, coated in a delicious tomato and ’nduja sauce. The wine list is small but features options from some less-heralded regions of the boot, and the digestif selection includes some rare amari.
1288 Dundas St. W., 416-534-1200, sociale.ca
Even if Dundas West isn’t quite Trastevere, the brick-lined, tree-canopied patio of this Roman-style restaurant is a prime spot for people-watching while poring over one of the city’s most thorough collections of Italian wine. Chef Kyle Rindinella’s menu leans into seasonal ingredients and straightforward classics, like traditional cacio e pepe. A salad of New Farm bitter greens tossed with pecorino romano in a lemon vinaigrette captures the Italian capital’s humble culinary aesthetic with the bounty of Ontario’s freshest produce. The best way to navigate the menu is to round up a group and order family style for a gut-busting procession of Rindinella’s greatest hits, served in the restaurant’s subterranean wine cellar.
12 Amelia St., 416-323-0666, famelia.com
The kitchen of this Cabbagetown favourite continues to wow with its originality while maintaining the Italian spirit of simplicity. The appetizers here are excellent: smoky grilled radicchio livens up an already tasty fig salad, and battered and grilled calamari comes brushed with pesto. Chef Viren Dhakate offers a unique take on carbonara—possibly the most sacred dish in the Italian canon—using handmade tagliatelle in place of spaghetti, and adding crisped prosciutto, sautéed red onion and spinach. In warmer weather, the streetside patio is the ideal spot to drink a glass of wine and take in the sights of the quaint neighbourhood.
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Thrilled to be back serving food in the way I adore most, especially when we have such lovely clients like @cindyluchan who appreciate it and capture it perfectly. In this case tortelli di ricotta e spinaci con tartufi estivi dell’Umbria. Thank you once again for the beautiful photo! #hungrycindy #instadaily #guestofhonour
122 Geary Ave., 647-293-5395, famigliabaldassarre.com
You don’t have to jockey for a table at a downtown osteria to try some of the city’s best pasta, but you still have to jump through some hoops. It’s well worth it, though: regulars line up outside a brick warehouse on Geary Avenue for plates of noodle savant Leandro Baldassarre’s freshly made pasta, which is served only Tuesday through Friday from noon to 2 p.m. He uses the front counter of his pasta-production facility to sling plates and takeout containers of a daily-changing selection of simple and explosively flavourful pasta dishes, along with gratis slices of fresh Italian white bread and a few sides, including parma ham or a seasonal vegetable, like asparagus tossed with olive oil and lemon. His cavatelli Pugliese served two ways— with rapini, anchovy and loads of pecorino, or a sausage-rich house-made sugo—makes it easy to understand why he’s become the go-to supplier of fresh pasta for a number of Italian kitchens in town.
295 Adelaide St. W., 647-748-3446, figotoronto.com<
There’s a lot not to like about Charles Khabouth’s Italian place in the old Entertainment District: the endless, generic house beats, the tightly packed tables, the disoriented staff. But the space? It’s gorgeous: all curves, polished concrete and custom millwork. And the food? Man, is it good. Founding chef Anna Chen has moved on to open her own restaurant, but the kitchen continues to build on the tasty foundation she left behind. Flavours and textures sparkle and pop in creations like ’nduja-filled clams in white wine. And seafood stew comes packed with Ariel’s ocean friends; the tomato broth enhances but doesn’t overpower the fishy flavour. With a few adjustments, Figo has the potential to join the city’s elite Italian restaurants; as it stands, it’s merely a place to eat great Italian food.
972 College St., 416-964-0606, giu.ca
There comes a rude discovery for most 30-somethings—chefs included—that the hedonistic dining habits of their 20s need to go. The music is suddenly too loud, the room too dark, and the hangovers—oh, the hangovers. At his new Italian restaurant, 35-year-old chef Rob Rossi (Bestellen) is aging with his clientele, opening the kind of place where lambrusco gets top billing over craft beer. It’s lighter in every sense of the word: a tangle of cacio e pepe pulsing with Kampot black pepper; a lightly sauced white pizza topped with lardo, smoked scamorza and Sicilian pistachios on a paper-thin crust; and a stew of braised goat over polenta that’s primed to become one of the city’s best winter dishes all too soon. The Red Fife tiramisù is a convincing argument that growing up shouldn’t have to mean skipping dessert.
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Stella di Ricotta ~ roasted buffalo ricotta and parmigiano reggiano in an aromatic hen broth now available with the addition of prime uncinato truffles from Umbria. Open tonight from 5:30pm to 10pm. Walk-ins are always welcome! #brododellanonna #toronto #restaurants #dolcelucano #stella #ilcovoto
585 College St., 416-530-7585, ilcovo.ca
Pass through the heavy Game of Thrones doors and you’ll swear you’ve entered an old Venetian tavern, but this trendy spot is the new home of chef Ryan Campbell and manager-sommelier Giuseppe Marchesini, both last of the Buca brand. The specialty here is cicchetti, the Venetian equivalent of Spanish pinchos—grazing food best consumed while sitting at a bar with a glass of wine. Campbell’s are fancier: golden-fried finger sandwiches of bay scallop and sidestripe shrimp, and tender brisket, slow-braised in a Calabrian licorice liqueur. Downstairs is a wine cellar stacked with interesting Italian finds, like a pleasantly funky unfiltered orange wine from Molise as well as sweeter ones to complement a dainty espresso-flavoured layered sponge cake.
849 Dundas St. W., 416-368-4567, lapalma.ca
The Cal-Ital cooking in this breezy, all-white room is vibrant and aggressively seasonal, like a salad of late-summer corn and lentils with Ontario goat cheese and chickpeas; deep-fried, ricotta-stuffed zucchini blossoms; and flatbread-like pizzas strewn with treviso, taleggio and figs. There are heartier options, too, like a “100 layer” lasagna built with noodles, béchamel, a hefty bolognese, and deliciously bubbling and charred mozzarella.
Local Kitchen and Wine Bar
1710 Queen St. W., 416-534-6700, localkitchen.ca
For nine years now, Parkdale’s Local Kitchen has been one of the city’s best-kept secrets—a neighbourhood spot that’s managed to thrive in the face of the decade-long restaurant boom, buoyed by its practice of using seasonal ingredients, self-grown produce and handmade pasta. Staples include chicken liver mousse with cipollini agrodolce and warm brioche; and ziti pomodoro, built simply with basil and peperoncino. There’s also an exceptional scallop crudo, accented with wild blueberries in a yogurt dressing, and a bone-in pork chop, breaded and pan-fried, in a bright red sauce, served with garlic bread. The wine list is predominately Italian and features hidden gems—though it’s wise to start any meal here with a well-made negroni.
1617 Dupont St., 416-519-1010, mattachioni.com
Terroni alum David Mattachioni’s Junction Triangle kitchen is the kind of place where you can grab a sandwich to go, linger over a romantic dinner or just saddle up to the bar for a negroni. You can also buy sourdough, baked daily in a wood-fired oven, or premium olive oil from a condensation-covered tank of it. Speaking of the bread, if you’re smart about it, you can have it for almost every course. From a board loaded with house-cured meat, chewy sourdough and pickled veggies; to a salad of fresh Ontario tomatoes, cucumber and sourdough croutons; to sandwiches stuffed with mortadella, prosciutto or porchetta. There’s also Neapolitan pizza, topped with things like salty anchovies, hot salami and clouds of fresh mozzarella. But back to that bread. There’s even a section of the menu dedicated to fancy toast, including thick slices of the stuff slathered with Nutella. While technically not a dessert, nobody would fault you for going in this direction.
265 Davenport Rd., 416-515-0009, mistura.ca
The handsome, grey-on-grey room is best scanned from the comfort of a plush booth. Chef Klaus Rourich sends out sophisticated interpretations of classic northern Italian dishes. A bright salad of orange slices, shaved fennel and celery uses ricotta and niçoise olives for seasoning, and almonds for texture. Octopus, without a hint of mush, is offset by earthy puttanesca. Textbook bolognese, barely bound with milk, is deep with flavour.
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Alright everyone! You’ve all seen it, many of you have eaten it. And now I’m going to give you all the secrets of how to make it at the #rawf Burnbrae Culinary Academy. Limited spots available. Bring your curiosity and I will bring some black truffles. Can’t wait!!!#royalculinaryacademy Check it out! https://t.co/fAPIYS7jsL
88 Harbord St., 416-929-7788, pianopianotherestaurant.com
In its two-plus years, Victor Barry’s flagship restaurant has become such a mainstay that its previous existence—as the luxe Splendido—feels like a snippet from an alternate reality. This iteration is infinitely more casual, but fine dining is rarely this much fun or consistently satisfying. The Italian comfort-food hits include blistered thin-crust pizzas like the Bitters, with its dandelion greens and kale, balanced by heaps of fior di latte; transcendently earthy mushroom cavatelli, redolent of truffles, in a lick-the-plate-clean sauce suprême; and a heroic-looking hunk of veal parm under a bubbling, golden-brown blanket of parmesan. The room is boisterous and feels like a never-ending birthday party, but the occasional singalong is well worth it.
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If your in the mood for something sweet & salty taste the C’t Mang! ? white pizza with mozzarella, gorgonzola, fresh pears, walnuts, speck, honey ?: @big_city_bigger_appetite . . . . . . . . . . #toreats #toofoodies #xravethe6ix #toeats #tastetoronto #tastethesix #torontofood #torontoeats #torontofoodie #yyzeats #blogto #italyfoodporn #stupidgoodfood #curiocitytoronto #toronto_restaurants #food52 #hypetoronto
720 Queen St. W., 416-504-0320, terroni.com
The flagship Terroni on Queen West still runs like a well-oiled machine: the atmosphere is relaxed, the service is friendly and competent, and the kitchen consistently produces well-executed southern Italian plates—a significant accomplishment given the massive menu. An essentially flawless meal begins with the Farinata con le Barbabietole, a hearty salad of roasted beets, heirloom carrots, arugula, watercress and sunflower sprouts, served on a crisp chickpea pancake and topped with an elevating sprinkle of crushed pistachio and mint. And Focu Meu, a pizza of tomato sauce, mozzarella, pan-fried eggplant, smoky ’nduja and a layer of shaved parmigiano, is the restaurant’s standout pie.
364 Adelaide St. W., 416-597-8839, tuttimatti.com
In a city where a handful of new restaurants open every week, Tutti Matti, now a 16-year resident, feels like an elder statesperson of Toronto’s food scene. The reason for its long-fought success: quality-obsessed chef and owner Alida Solomon has been there since day one. She still takes her staff on trips to Tuscany, seeking inspiration, everything is made in-house, and the menu, which deftly incorporates seasonal produce, smartly leaves room for long-time favourites, like the costine di manzo, a warming plate of short ribs braised in beer, oranges, honey and rosemary, which is served all year round.
819 Gerrard St. E., 416-778-5171, wynonatoronto.com
For the first time since the closure of the charming Saturday Dinette, there’s reason to dine among the variety of shops and hardware stores of the stretch of Gerrard between East Chinatown and Pape. Chef Jeff Bovis has created a space that’s both casual and romantic—especially after a glass of skin-contact grenache rosé. There’s a rustic Mediterranean bent to everything on the menu, and it’s all meant to be shared, even if it’s hard to forfeit anything from a mound of spaghetti tossed with zucchini and anchovy, topped with bottarga and a stracciatella snow cap. And the whole branzino—drizzled with brown butter and buried under an avalanche of olives and capers—wouldn’t look out of place at a small-town taverna.
2150 Yonge St., 416-488-5774, zuccatrattoria.com
Long before every second restaurant that opened in Toronto proudly hawked house-made pasta, Zucca made a name for itself by painstakingly producing a variety of seasonally changing bowls of the stuff. Over two decades old now, the midtown spot has continued to draw in a crowd of faithful, moneyed patrons who return for the exceptional, know-you-by-name service. The menu changes often, but on a recent visit, the fish special was whole grilled orata (gilt-head sea bream), finished lightly with lemon and fresh herbs. The handful of pastas included ciriole al pomodoro piccante (essentially, double-thick spaghetti in a spicy tomato sauce) and cavatelli e salsiccia (petite pasta shells paired with ground Berkshire sausage, crispy pancetta, wild chanterelle mushrooms and fennel seeds). Desserts skew dogmatically Italian (torta caprese, affogato), as does the wine list, with bottles from throughout the boot.