What’s on the menu at Cassius Cucina Contemporanea, an Italian resto-club on King West
Here, the night doesn’t end after dessert
Name: Cassius Cucina Contemporanea
Contact: 624 King St. W., cassiusonking.com, @cassiusonking
Neighbourhood: King West
Owners: Bruno Commodari and Pat Lisi
Chef: Michael Frigo (Il Covo, Via Allegro)
Accessibility: Not fully accessible
Cassius Cucina Contemporanea is the newest addition to Toronto’s ever-growing supper club scene—a sleek King West spot where the night doesn’t end after dessert. With DJs spinning Thursday through Saturday and a menu that leans modern Italian, the restaurant is built to carry guests from aperitivo hour straight through to bottle service.
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The concept comes from Bruno Commodari and Pat Lisi of Buonanotte Toronto, a now-closed lounge known for pairing dinner with DJs. Cassius picks up where it left off. “I think people will be surprised that we offer this level of dining and also know how to throw a cool party,” says Commodari.
The Food
The menu keeps pace with the energy of the room. Italian-born executive chef Michael Frigo cooked his way through Australia, the UK, Spain and Mexico before landing here in Toronto. That globetrotting background quietly informs dishes rooted in Italian tradition and bolstered by top-tier local ingredients and goods imported from Italy.
Related: What’s on the menu at Arianna, a lavish Italian restaurant and lounge above Harbour 60
“People may not associate fine dining with a supper club,” Frigo says. “But it’s 2025, and I think people are ready for a place where they can have a great meal and a great party.”
The Drinks
The cocktail list takes its cues from the Italian coast, favouring fresh herbs, citrus, and spirits like limoncello, amari and gin. The all-Italian wine list includes both crowd-pleasing pours and splashy bottles meant for celebrating in style. And for nights that stretch beyond the last course, bottle service brings top-shelf spirits and champagne.
The Space
With seating for 150—and space for 350 when the dance floor opens—Cassius is equal parts restaurant, runway and after-hours playground. The dining room is a moody collision of old-school Italian opulence and sharp, contemporary edge. Mirror-polished columns, backlit banquettes and a glowing DJ booth set the tone for a space that transforms as the night unfolds. When the weather finally allows for it, an outdoor terrace will accommodate another 150 guests.
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Jessica Huras is a freelance writer and editor with over a decade of experience creating food, travel and lifestyle content. She’s a content editor for the LCBO’s Food & Drink magazine, and her work has appeared in the Globe and Mail, the Toronto Star, Chatelaine, Toronto Life and Elle Canada, among other publications.
