What’s on the menu at Trattoria Milano, Eataly’s ode to Northern Italy
More on Eataly Toronto
Name: Trattoria Milano
Contact: Manulife Centre, 55 Bloor St. W., 2nd floor, eataly.ca, @eatalytoronto
Neighbourhood: Yorkville
Chefs: Executive chef Rob Wing (Eataly Toronto) and head chef Luca Lussoso (Stelvio)
Accessibility: Fully accessible
The food
Unlike the more pizza- and pasta-centric offerings at Eataly’s existing full-service restaurants, the complex’s newest sit-down spot focuses on rich and rustic northern Italian dishes. There’s an osso buco for four that comes with saffron risotto; fresh pasta pockets stuffed with veal and golden raisins in a buttery sage and pancetta sauce; and Milanese-style tripe. Trattoria Milano opens February 6.
The drinks
Signature cocktails that incorporate Italian vermouth, amari, and other ingredients from the Lombardy region. There’s even a Franciacorta cart for table-side service. The wine menu is made up of mostly northern Italian consignment selections, with special by-the-glass options thanks to a Coravin system.
The space
Tucked between the butcher shop and a quick-service counter, Trattoria Milano’s dining room is a nice escape from hustle and bustle of the market. Up to 76 guests can be seated between a wraparound bar and banquettes, and the walls—designed to capture the sartorial sophistication of Milan—are covered in microsuede.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/whats-on-the-menu-at-trattoria-milano-eatalys-ode-to-northern-italy/&title=What’s on the menu at Trattoria Milano, Eataly’s ode to Northern Italy&picture=https://torontolife.com/wp-content/uploads/2020/02/toronto-restaurants-trattoria-milano-eataly-italian-spread-2000x1334.jpg&description=[sjmcm layout="content_more_split_3" calling_post="516018" posts="1:post_id:513428:1:" label="More%20on%20Eataly%20Toronto"]
Name: Trattoria Milano
Contact: Manulife Centre, 55 Bloor St. W., 2nd floor, eataly.ca, @eatalytoronto
Neighbourhood: Yorkville
Chefs: Executive chef Rob Wing (Eataly Toronto) and head chef Luca Lussoso (Stelvio)
Accessibility: Fully accessible
The food
Unlike the more pizza- and pasta-centric offerings at Eataly's existing full-service restaurants, the complex's newest sit-down spot focuses on rich and rustic northern Italian dishes. There's an osso buco for four that comes with saffron risotto; fresh pasta pockets stuffed with veal and golden raisins in a buttery sage and pancetta sauce; and Milanese-style tripe. Trattoria Milano opens February 6.
[caption id="attachment_516027" align="aligncenter" width="2047"] The slightly bitter Insalata Invernale is made with imported Italian treviso and radicchio, anchovies, barolo vinegar and extra virgin olive oil. $14.[/caption]
[caption id="attachment_516024" align="aligncenter" width="2048"] The Mondeghili are a pair of fried Milanese-style meatballs made of braised pork, beef, veal and mortadella. They're served with mostarda di Cremona. $14.[/caption]
[caption id="attachment_516026" align="aligncenter" width="2048"] The Risotto allo Zafferano is made using saffron, bone marrow brodo and Parmigiano Reggiano. $19.[/caption]
[caption id="attachment_516025" align="aligncenter" width="2048"] House-made Casoncelli alla Bergamasca filled with braised veal, amaretti and golden raisins is served in sauce of butter, sage and pancetta. $21.[/caption]
[caption id="attachment_516030" align="aligncenter" width="2048"] Milanese-style tripe with borlotti beans and pancetta. $17.[/caption]
[caption id="attachment_516022" align="aligncenter" width="2047"] The Cotoletta alla Milanese is a 10-ounce bone-in, milk-fed veal chop that’s been lightly pounded, breaded and slowly cooked in butter and sage. Finished with sea salt, it’s served with lemon and a lightly dressed radicchio salad. $65.[/caption]
[caption id="attachment_516021" align="aligncenter" width="2047"] Head chef Luca Lussoso (left) and executive chef Rob Wing.[/caption]
The drinks
Signature cocktails that incorporate Italian vermouth, amari, and other ingredients from the Lombardy region. There’s even a Franciacorta cart for table-side service. The wine menu is made up of mostly northern Italian consignment selections, with special by-the-glass options thanks to a Coravin system.
[caption id="attachment_516020" align="aligncenter" width="2047"] A selection of the current bottles on offer.[/caption]
[caption id="attachment_516028" align="aligncenter" width="2048"] A riff of the Milanese negroni sbagliato, the Sbagliato Rosa is made with Campari and Cocchi Rosa, then topped off with sparkling rosé. $16.[/caption]
[caption id="attachment_516023" align="aligncenter" width="910"] The L’Uva is made with Affino, Nonino Grappa, verjus and honey syrup. $18.[/caption]
The space
Tucked between the butcher shop and a quick-service counter, Trattoria Milano's dining room is a nice escape from hustle and bustle of the market. Up to 76 guests can be seated between a wraparound bar and banquettes, and the walls—designed to capture the sartorial sophistication of Milan—are covered in microsuede.
){kind=link}