December 10th, 2010
meat me for dinner
Fresh on the heels of a best new restaurant nod from enRoute magazine, there's no better time to sup at Buca.
Tucked in a charming post and beam boiler room, the artisinal Italian osteria is the perfect spot for a clandestine carnivore affair.
Chef Rob Gentile's meat-forward, locally sourced menu changes nightly so it's always fresh and fabulous. We parked ourselves in the cozy back room for bread boards piled with spicy Calabrese sausage, cured pork belly with anise and rich formaggi ($18/3) like blue-veined sheep's milk served with pots of preserves.
Do splurge on the Tartufo Bianco white truffle pizza ($58) and tender lamb skewers before capping off the night with a dish of Italian cream-filled donuts.
Now that's amore.
Buca, 604 King Street W., Toronto, 416-865-1600, www.buca.ca
