![]() Strange that a pizzaiolo certified by the Associazione Verace Pizza Napoletana installs a wood-burning grill but an electric oven. Zuccarini’s pizzas, however, are an altogether different kettle of calamari. Moroccan-spiced chicken ($17.95) gets sided with spinach, smoked paprika-dusted spuds and optional spring asparagus ($6.95), while Spaghetti Chitarra alle Vongole ($14.95) tossed with a dozen manila clams might as well be summer on a plate. Another salad of wilted kale with currants and pine nuts in lemony vinaigrette (Cavolo Nero, $11.95) seems like a half-portion by comparison. Pair it with chef Daniel Mezzolo’s stellar wood-grilled octopus ($13.50) over crisp haricot vert in a pool of citrusy basil vinaigrette mined with black olive tapenade and go home a happy camper.Ī veritable Vesuvius of arugula comes dressed with roasted plum tomatoes, sliced avocado and a good 6 ounces of medium-rare flank (Tagliata di Manzo, $15.95), more main than starter. And loud! The tall-ceilinged room’s been purposefully built to have a buzz, all exposed concrete block and artfully rusted steel surfaces.īut service is quick, and soon we’re laying waste to a brown paper bag of house-baked baguette and a saucer of buttery olive oil splashed with tart balsamic vinegar. By half past, there isn’t an empty seat in the house. Not that the industrial Munge Leung-designed space isn’t seriously slammed. There’s no queue at Thursday noon, but there will be by the time we make our exit 90 minutes later. ![]() “We have lineups at 1 am Saturday nights,” says Zuccarini. ![]() ‘Course it helps to be within spitting distance of the Spoke Club. Instead, the 125-seat former chop shop has been wall-to-wall glitterati from the get-go. She figured the new joint would take at least a couple of months to catch on. Zuccarini’s plan was to launch a downtown spinoff of her Yorkville pasta ‘n’ pizza spot, Trattoria Nervosa. “We’ve been packed since the moment we peeled the paper off the front window,” says the self-described “smart cookie.” “I’m still in shock!” No one’s more surprised than the two-month-old resto’s owner, Janet Zuccarini. Your days as Toronto’s most unattainable table are over, usurped by Gusto 101, the nuova Italian trat just off the King West condo strip. Access: barrier-free, washrooms in basement. ![]() Reservations noon and 6 pm seatings only. Open Monday to Friday 11:30 am to close Saturday and Sunday 11 am to close, brunch till 3 pm. Queste leghe metalliche sono "metalli vivi", possono subire alterazioni a contatto con l’aria, con il PH cutaneo e/o con agenti chimici e quindi rilasciare delle ossidazioni di colore sulla pelle facilmente rimovibile con l’acqua.GUSTO 101 (101 Portland, at Adelaide West, 41, ) Complete dinners for $40 per person (lunches/brunches $30) including tax, tip and a glass of house vino. La lavorazione Made in Italy è artigianale, ed avviene attraverso la tecnica del traforo o cera persa. For this reason they could leave some color oxidation in the skin that will be easily removable with water.Įventuali piccole differenze rispetto alle immagini esprimono l’unicità di ogni creazione e la loro realizzazione è in bronzo finitura colore oro, argento e rosa. The feature of these metal alloys, also called "metalli vivi", could bring to small alteration when they get in contact with air, chemical agents and / or the different Ph of the skins. They are bronze made with gold, silver and pink finish using the "lost wax" technic and / or "tunnel in slab" completely Made in Italy. Clips nickel-free.Įvery creation is handmade, therefore unique, and this may lead to small differences from the images.
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