What’s on the menu at Ricarda’s, a new all-day Mediterranean restaurant
Name: Ricarda’s
Neighbourhood: Queen West
Contact: 134 Peter St., 416-304-9134, ricardas.com, @ricardas134
Chef: Executive chef Sam Girgis and pastry chef Sarah Tsai (SoHo House, Food Dudes Catering)
The food
An all-day menu comprised mainly of salads, flatbreads and pasta. Customers can choose from pre-designed dishes or create their own with ingredients like pickled mango, crispy soppressata, piri-piri chicken, harissa-glazed prawns and veal-and-ricotta meatballs. There’s also a takeaway counter that sells grab-and-go meals, freshly baked bread, pastries and coffee. Desserts are built around seasonal produce and currently include corn panna cotta and Santiago cake with Ontario stone fruit. Bonus: the kitchen is open until 2 a.m.
The drinks
A selection of European and North American wines, available by the bottle and glass, domestic and imported beers, cider and house cocktails, like the Always Classy made with gin, limoncello and Triple Sec.
The space
Housed inside the former Weston Biscuit Factory building, Ricarda’s is split into a 115-seat dining room, a cocktail lounge and a takeaway bakery and café. Coming soon: an indoor-outdoor, year-round patio located in the building’s atrium.
The food
An all-day menu comprised mainly of salads, flatbreads and pasta. Customers can choose from pre-designed dishes or create their own with ingredients like pickled mango, crispy soppressata, piri-piri chicken, harissa-glazed prawns and veal-and-ricotta meatballs. There's also a takeaway counter that sells grab-and-go meals, freshly baked bread, pastries and coffee. Desserts are built around seasonal produce and currently include corn panna cotta and Santiago cake with Ontario stone fruit. Bonus: the kitchen is open until 2 a.m.
[caption id="attachment_393872" align="aligncenter" width="1600"] One of the daily soups is this gazpacho, topped with dressed avocado, romaine and fennel, and house-made crostini. $5/$7.[/caption]
[caption id="attachment_393871" align="aligncenter" width="1600"] A zucchini spaghetti side dish with pulled smoked ham hock and sugar snap peas. $5.[/caption]
[caption id="attachment_393873" align="aligncenter" width="1600"] A 10-ounce Top Meadow striploin in a jus made with red wine–braised cippolini onions and bone marrow. $35.[/caption]
[caption id="attachment_393857" align="aligncenter" width="1600"] Pistachio cake with orange saffron curd, yogurt baklava ice cream and honey phyllo. $8.[/caption]
[caption id="attachment_393862" align="aligncenter" width="1600"] Corn panna cotta with blueberry compote, salted polenta cookie and blueberry meringue. $8.[/caption]
[caption id="attachment_393860" align="aligncenter" width="1600"] From the takeaway counter: pulled roasted chicken with hummus, za'atar yogurt, pickled red onions and Brussels sprout slaw on house-baked baguette. $8.[/caption]
The drinks
A selection of European and North American wines, available by the bottle and glass, domestic and imported beers, cider and house cocktails, like the Always Classy made with gin, limoncello and Triple Sec.
[caption id="attachment_393858" align="aligncenter" width="1600"] Ginger Up: Blanton's bourbon, Domaine de Canton ginger liqueur, ginger twist. $15.[/caption]
[caption id="attachment_393859" align="aligncenter" width="1600"] Always Classy: Tanqueray No. 10 gin, limoncello, Triple Sec. $15.[/caption]
The space
Housed inside the former Weston Biscuit Factory building, Ricarda's is split into a 115-seat dining room, a cocktail lounge and a takeaway bakery and café. Coming soon: an indoor-outdoor, year-round patio located in the building’s atrium.
[caption id="attachment_393863" align="aligncenter" width="1600"] Here's the main dining room.[/caption]
[caption id="attachment_393856" align="aligncenter" width="1600"] And the bar.[/caption]
[caption id="attachment_393898" align="aligncenter" width="1600"] This is the takeaway counter.[/caption]
[caption id="attachment_393868" align="aligncenter" width="1600"] Tasting menus are available (with 48 hours notice) at the seats along the open kitchen.[/caption]
[caption id="attachment_393865" align="aligncenter" width="1600"] The kitchen uses the herbs grown in that small garden.[/caption]
[caption id="attachment_393869" align="aligncenter" width="1600"] Here's where the sort-of patio will be.[/caption]
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