Jamie Oliver tweeted it as his “favourite meal of the year”. The bread, salumi, and pastas are house made and there is an expert approach to the craft. The care, detail and effort that went into each component made even the simplest dishes taste extravagant. This is a must try.
It’s considered one of “Toronto’s Best Restaurants” and as much as I criticize “best” lists, I can fully understand why this one makes it on many. All their salumi is made in house so some of the meats you’re eating could be cured and aged months or even a year ago.
Dare I say it? I don’t know because it’s a bold statement, but it deserves it. It was for sure in my top 3 favourite restaurants I tried in Follow Me Foodie to Toronto (and I tried a lot of fantastic restaurants), I’m going to go even further and say it’s one of my favourite Italian restaurants in Canada so far.
The area consists of long time businesses and the market is full of iconic institutions selling meats, cheese, seafood, spices and produce. It would be a shame to visit Toronto and miss out on this since the city prides itself on diversity. Here is my self guided foodie tour of Kensington Market.
So why was I eating gelato in the winter? Well because I love it that much, and because there was a special flavour unique to this neighbourhood cafe. I had recommendations to try Boreal Gelato, but specifically for their Boreal Balsam gelato, which is unique to Canada and the shop.
I was most enthusiastic about the menu because I couldn’t compare the dishes to anything I’ve tried before. It was comfort food reinvented which is a theme that’s been beaten to the ground by now, but they actually managed to do something new. It was refreshing and inspiring.
I knew it was named Top 10 Best New Restaurants in Canada by EnRoute Magazine, but I didn’t know how crazy locals went for it. After one bite of a taco I could understand why. I’ve had tacos like this before, but they never tasted as good as this. I could have kept ordering and I wanted to try their entire menu. I was addicted.
The Executive Chef is Damon Campbell who was one of the Team Coaches for Team Canada in 2008 for the IKA World Culinary Olympics. The menu reads and tastes Pacific Northwest, which is interesting being on the East Coast, but the tasting menu delivered, although he is capable of more.