Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

30 Saturday Jan 2016

Tags

Apple, apple cider, apple purée, B.C., Balsamic, Beef, binchōtan oil, bonnet, braised, braised kale, bread.Sicilian, Brownie, Bruce Peninsula, Brussels, brussels sprouts, Butterscotch, capers, Caramel, Charcuterie, chicken-fried, Chocolate, chop, Citrus, Cod, Coriander, Crumble, double, Espresso, Foie Gras, Fried, Fritters, Gelato, granola, grilled, housemade, lentils du Puys, Mary, Mayonnaise, milk mayo, mint, mushrooms, Mustard, mustard sauce;cod fritters, Olive Oil, olives, Parmigiano, pecan praline, Pistachio, Pommes Frites, Pork, Pulled, Quebec, red dandelion, Rib, rigatoni pasta, Rosemary, Salad, sambal, sauce, Scotch, scotch bonnet, Shaved, Short Rib, Smoked, Soya, spelt, Sprouts, Spy, Sturgeon, Tartare, tartare sauce;cod tongues, tempura bits;, Terrine, Thuet, tongues, Truffles, venison, Vinegar, Virgin Bloody, wakame, Whiskey, White Fish

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

Canadian $$$ Late Night, BYOB, Farm-to-Table

Owner/Executive Chef – David Lee
General Manager – Laurie Hillesheim
Chef de Cuisine – Geoff O’Connor
Manager – Alanna Stuart
Manager – Jeffrey Somerville
Manager – Nick Baldassarre
Director of Special Events – Mel Payne

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Nota Bene does allow guest to bring their own wine.
A corkage charge of $35 will apply to every bottle up to 750ml.

Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto

Nota Bene Restaurant/Cafe Reservations via Opentable

Nota Bene Restaurant/Cafe Facebook Page
Nota Bene Restaurant/Cafe Instagram Page

: Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4

: Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4

: Charcuterie, tartare sauce; cod tongues, mustard sauce; and cod fritters, Scotch bonnet mayonnaise sauce

: Cod fritters, scotch bonnet mayonnaise sauce

: Cod tongues, mustard sauce

: Charcuterie, tartare sauce

: Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

: Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

: Smoked B.C. sturgeon, red dandelion, capers

: Smoked B.C. sturgeon, red dandelion, capers

: Quebec venison terrine, shaved foie gras, apple purée, pistachio granola

: Quebec venison terrine, shaved foie gras, apple purée, pistachio granola

: Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts

: Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts

: Pommes frites, milk mayo; brussels sprouts, sambal, mint, tempura bits; chicken-fried mushrooms $4.50 each

: Chicken-fried mushrooms $4.50

: Brussels sprouts, sambal, mint, tempura bits $4.50

: Pommes frites, milk mayo $4.50

: Rosemary-grilled pork rib chop, braised kale, lentils du Puys

: Rosemary-grilled pork rib chop, braised kale, lentils du Puys

: Double chocolate brownie, pecan praline, espresso carame

: Double chocolate brownie, pecan praline, espresso carame

: Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch

: Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch

: Housemade chocolate truffles

: Virgin Bloody Mary $5.00

: Winterlicious Dinner Menu 2016 01 30

: Winterlicious Lunch Menu 2016 01 30

: Artisanal Cheese 2016 01 30

: Dessert Menus 2016 01 30

: 4 to 7 Bar Snack Menu 2016 01 30

: Drink Menu 2016 01 30

: Valentine’s Day 2016 Menu 2016 02 13 & 14

: Dinner for two $128.26 (Gratuity $20.00) (Some of the dishes were complimentary)

Alo Restaurant – Toronto – 2015 08 01

01 Saturday Aug 2015

Posted by TFG in The Latest

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Tags

163 Spadina, 2014, acidic, almond, almond oil, Amuse, aoli, B.C., Belly, Berries, berry, berry chips, Bitter, bitter almond, Black, black pepper, blanched, Bonito, bread crusted, bream, bulgur, Burnt, burnt onion, Butter, butter bar, Buttermilk, Cake, Caramel, Caramelized, Carolina, Cerignola, Chanterelles, Chantilly, chard mustard greens, Charred, charred grapes, Chicken, chicken fat, chips, Chive, Chocolate, choux, cippo, cippo onions, cockscomb, cocktails, Confit, Corn, crab, Cream, cremeux, Crudité, Crumble, crusted, Cucumber, Cultured, Cultured Butter, cultured cream, Cured, cured cockscomb, currant, currantpâté choux, delikatess, diced, Dry, Dungeness, dungeness crab, dust, Egg, Egg yolk, Eggplant, English, English Pea, fat, fleur de sel, foam, Foie Gras, Fresh, Frisée, Ganache, Garlic, garlic scapes, Gold, Gold Rice, Golden, golden plum, grain, Granite, granola, grape vinaigrette, grapes, Grated, greens, Hamachi, hollandaise, Honey, honey cream, Hot, hot mustard, House, House bread, Jam, Japanese, Juice, King, King Oyster, kohlrabi, Kombu, kosho, Lailey, lamb, lamb shoulder, Lemon, lightly steamed, lime, linzer, Maitake, maitaki mushrooms, malted, malted meringue, Matthew Betsch, meringue, Milk, Milk Chocolate, milk jam, mushrooms, Mustard, mustard seeds, nasturtium, Niagara Peninsula, Nick Bentley, nori, Oil, olives, Onion, Onion Rings, Onions, Ontario, Oyster, pain au beurre, Patrick Kriss, Pâté, Pea, pea dust, Pea shoots, pearl, pearl onion, Pemaquid, Pepper, Pickled, Plum, plum purée, Pomme, pomme soufflé, Pork, Pork Belly, Potato, potato rounds, powder, Pre dessert, Preserved, preserved ramp, Puffed, puffed bulgur, Purée, Quebec, Rack, rack of pork, Radish, ramp, Raspberry, Red, red ribbon, ribbon, rice, Rings, Roasted, roe, rounds, Salad, Salmon, samphire, sauce, Sauvignon Blanc, scapes, Sea, Sea Beans, sea bream, sea spinach, Seeds, segments, shallot, sherry, sherry vinegar, shoots, shoulder, Sorbet, Sorrel, Soufflé, sour cream, Spinach, sprayed, stew, stout, stout cake, The bar at Alo, thyme, toasted, toasted walnut, Trotter, Vanilla, Veal, veal trotter, veg, vegetables, vinaigrette, Vinegar, Virgin, virgin butter, VQA, Walnut, watercress, whipped, White, white wine, wine, yolk, Yorkshire, Yukon Gold, Yuzu, zest

Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

Alo restaurant

163 Spadina Avenue, 3rd Floor Toronto Ontario M5V 2L6 416-260-2222

Hours:
Tuesday to Saturday from 5:30 pm

Bar Alo, the restaurant’s 20-seat section manned by John Bunner Tuesday to Saturday from 5 pm to 1 am

Executive chef Patrick Kriss
Sous chefs Nick Bentley, Matthew Betsch, and Kevin Jeung)
Pastry chef Cori Murphy (ex-Canoe) @corilmurphy
General manager Amanda Bradley

alo restaurant
Hospitality ([hos-pi-tal-i-tee] Origin: French; Hospitalité; The quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way.
Alo [‘a.lo] Origin: Latin; Alui altum; To nourish, cherish, support, sustain, maintain and keep.
It is our intention to get back to the roots of hospitality. We want each and every guest to feel welcome in our home, and that home is ALO. A destination for classically prepared, meticulously thought out French food and service. This no-nonsense approach to fine dining with our combined experience working behind-the-scenes at some of the world’s best restaurants has led us to this point. We welcome you to ALO.

Twitter: Alo restaurant @AloRestaurant
Twitter: Patrick Kriss @Patrickkriss

Information e-mail: info@alorestaurant.com

Alo restaurant Reservations via Opentable.com

Alo restaurant Facebook Page

: Alo Restaurant 163 Spadina Avenue (east side just south of Queen Street)

: Alo Restaurant 163 Spadina Avenue (east side just south of Queen Street)

: The bar at Alo Restaurant

: The bar at Alo Restaurant

: The bar at Alo Restaurant

: Cocktails at The bar at Alo Restaurant

: Cocktails at The bar at Alo Restaurant

: Puffed grain granola for The Bar at Alo

: Puffed grain granola for The Bar at Alo

: Cerignola olives, lamb shoulder, eggplant $8

: Cerignola olives, lamb shoulder, eggplant $8

: Pork belly, black pepper, sherry vinegar $8

: Pork belly, black pepper, sherry vinegar $8

: Crudité vegetables, buttermilk $8

: Crudité vegetables, buttermilk $8

: Lailey Sauvignon Blanc 2014 Niagara Peninsula, Ontario VQA dry white wine 13% a/c/vol

: Lailey Sauvignon Blanc 2014 Niagara Peninsula, Ontario VQA dry white wine 13% a/c/vol

: Pomme soufflé, black pepper and sherry aoli

: Pomme soufflé, black pepper and sherry aoli

: Pomme soufflé, sour cream

: Pomme soufflé, sour cream

: Amuse – buttermilk sorbet, English pea purée, almond oil, pea dust

: Amuse – buttermilk sorbet, English pea purée, almond oil, pea dust

: Japanese Sea Bream – samphire, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

: Japanese Sea Bream – samphire, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

: Pemaquid oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled cultured cream cippo onions

: Pemaquid oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled cultured cream cippo onions

: House cultured butter bar

: House cultured butter bar

: House cultured butter bar

: House Bread – pain au beurre, cultured butter bar

: B. C. Dungeness Crab – carolina gold rice, sea spinach, lime segments, juice and zest English pea shoots

: B. C. Dungeness Crab – carolina gold rice, sea spinach, lime segments, juice and zest English pea shoots

: Quebec foie gras – cured cockscomb, veal trotter, king oyster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar

: Quebec foie gras – cured cockscomb, veal trotter, king oyster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar

: Cured egg yolk, maitaki mushrooms, hollandaise

: Cured egg yolk, maitaki mushrooms, hollandaise

: Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

: Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut

: Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut

: Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, squash purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt

: Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, squash purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt

: Pre dessert amuse – Caramelized plum purée – golden plum sorbet, puffed bulgur and bitter almond foam

: Pre dessert amuse – Caramelized plum purée – golden plum sorbet, puffed bulgur and bitter almond foam

: Whipped milk chocolate ganache – stout cake, malted meringue, milk jam

: Whipped milk chocolate ganache – stout cake, malted meringue, milk jam

: White chocolate cremeux – cucumber granite, carmelized white chocolate crumble

: White chocolate cremeux – cucumber granite, carmelized white chocolate crumble

: Vanilla honey cream, fresh Ontario berries, berry chips, lemone thyme, raspberry red currant purée & powder

: Vanilla honey cream, fresh Ontario berries, berry chips, lemone thyme, raspberry red currant purée & powder

: Pâté choux with caramel and vanilla chantilly cream $3 per piece

: Pâté choux with caramel and vanilla chantilly cream $3 per piece

: Kitchen staff concentration

: Executive chef/owner Patrick Kriss

: Sous chef Nick Bentley

: Sous chef Nick Bentley

: Sous chef Matthew Betsch

: Executive chef/owner Patrick Kriss and sous chef Matthew Betsch

: Executive chef/owner Patrick Kriss

: Executive chef/owner Patrick Kriss

: The Menu 2015 08 01

: The Bar at Alo Menu 2015 08 01

: Alo Restaurant Cocktail list 2015 08 01

: The Wine List 2015 07 16

: The Wine List 2015 07 16

: The Wine List 2015 07 16

: The Business Card

: Drinks, bar food, and dinner for two with wine $305.10 (Gratuity $52.00)

Splendido Wine Bar – Toronto – 2015 04 04

04 Saturday Apr 2015

Posted by TFG in The Latest

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Tags

12 year old, anaheim, Apple, apple fluid gel, apple vanilla, applewood smoke, Avocado Chutney, B.C. uni, black garlic, black plate, bread, brioche, brioche purée, Buckwheat, Burnt, Cake, canadian wasabi, Caramelized, caramelized apple, Carbonara, carrot, carrot air, carrot purée, Caviar, Cheese, chowanmushi, Citrus, Condiment, Consommé, coriander seeds, coriander stems, Crackling, Crème, creme fraiche, Croquette, cultured cream, curry, dashi sheet gel, Demerara rum, Dijon, Egg, El Dorado, Endive, fermented cippolinis, Foie Gras, Foie Gras terrine, Fraîche, Garlic, garlic oil, Gewurztraminer, ginger, ginger fluid gel, goat's yogurt, graham, graham tart, granola, greens, grilled, Grilled.aged.Rougie.duck breast.coffee roasted date, Ham, Ham and cheese, Hamachi Belly, Hamachi Sashimi, hamhock, hamhock consommé, hay ice cream, Ice Cream, jalapeña, Jensen Farm, Jim Giggie, kernels, kumquat, lemon verbena, Liquid, Lobster, lobster brioche, lovage, malt chocolate, Maple Cured, miso tart, Mustard, nori dust, nori purée, Northern Divine, oats, Ontario Popping Corn Co., pancetta, Parm, PEI mussel, Pepper, Petit Fours, Pickled, pickled cucumber, pickled ginger, Pistachio, poached, poached oyster, popping corn, Pork, Pork Crackling, Potato, Potato Chip, potato foam, Preserved Lemon, Pumpernickel, pumpkin oil, Purée, Quail, Quail Egg, Radish, rainbow trout, Raw, Razor Clam, red vein sorrel, rhubarb, roasted carrot, Rosemary, Salmon Bellynori condiment, salmon loin, scallion, schewuan, sea bream, sea buckthorn, Seared, seared turnip cake, sesame emulsion, Shamu blue, sliver tamari, Smoked, smoked butter, Smoked Oyster, Smoked Trout, soil, sour cream and onion, spicy roll, spruce needles, Squid ink, sunflower seeds, Tamari, tamari fluid gel, Tarragon, Tart, Terrine, Tortelonni, Trimbach, trout roe, Turnip, uni, Uni Toast, Vanilla, vanilla split walnut.jus, Vendages Tardives

Razor Clam – raw, burnt miso tart, preserved lemon

Splendido Restaurant

The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788

Victor Barry – Chef de Cuisine and Proprietor Dru-Vaughan-Evans – Chef Jef Lapointe – Sous Chef Mark Redman – Pastry Chef International, European $$$$ Hours: Tuesday to Saturday for dinner Sunday for Brunch Twitter: @Splendido_TO Twitter: Chef Victor Barry @ChefVBarry Splendido Restaurant Reservations via OpenTable

: Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)

: Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)

: Shamu blue popping corn kernels from the Ontario Popping Corn Co.

: Shamu blue popping corn kernels from the Ontario Popping Corn Co. and ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart

: Shamu blue popping corn kernels from the Ontario Popping Corn Co.

: Shamu blue popping corn kernels from the Ontario Popping Corn Co.

: Ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart

: The menu

: The menu

: Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche

: Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche

: Sea bream – pickled kumquat purée

: Sea bream – pickled kumquat purée

: Utensils

: Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

: Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

: Hamachi Belly – ginger scallion condiment

: Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

: Salmon Belly 3 ways – salmon belly, grilled lightly, nori condiment

: Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel

: Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel

: Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice

: Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice

: Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi

: Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi

: Jim Giggie rainbow trout – cultured cream, fermented cippolinis

: Jim Giggie rainbow trout – cultured cream, fermented cippolinis

: Jim Giggie rainbow trout – cultured cream, fermented cippolinis

: Smoked trout chowanmushi – maple cured trout roe

: Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel

: Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel

: Razor Clam – raw, burnt miso tart, preserved lemon

: Razor Clam – raw, burnt miso tart, preserved lemon

: PEI mussel tart , curry

: PEI mussel tart , curry

: Lobster and citrus – radish, red vein sorrel

: Lobster and citrus – radish, red vein sorrel

: Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster

: Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster

: Parm and greens – pumpernickle soil, black garlic

: Parm and greens – pumpernickle soil, black garlic

: Grilled Jensen Farm Endive – crème fraîche, spruce needles

: Grilled Jensen Farm Endive – crème fraîche, spruce needles

: Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

: Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

: Foie Gras terrine – rhubarb, pistachio, brioche

: Foie Gras terrine – rhubarb, pistachio, brioche

: Foie Gras – seared turnip cake, caramelized apple, hamhock consommé

: Foie Gras – seared turnip cake, caramelized apple, hamhock consommé

: Pork Crackling – mustard Ice cream, apple fluid gel

: Pork Crackling – mustard Ice cream, apple fluid gel

: Potato Rosemary Bread – grilled, sour cream and onion

: Liquid Carbonara Tortelonni – pancetta

: Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus

: Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus

: Hay Cornet

: Hay Cornet

: Rhubarb – lovage, schewuan pepper, goat’s yogurt

: Rhubarb – lovage, schewuan pepper, goat’s yogurt

: El Dorado 12 year old Demerara rum (as much as you want)

: El Dorado 12 year old Demerara rum (as much as you want)

: Sea buckthorn – malt chocolate, tarragon, buckwheat

: Sea buckthorn – malt chocolate, tarragon, buckwheat

: Petit Fours

: Petit Fours

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: Splendido Bar & Grill

: The Tasting Menu from the Website

: The Tasting Menu from the Website

: The Card

: The Card

: Olivia Thomas dinner

: Olivia Thomas dinner

: Dinner for two $582.37(Gratuity $75.00)

Nota Bene – Toronto – 2014 10 03 – Dinner

03 Friday Oct 2014

Posted by TFG in The Latest

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Tags

Alsace, Apple, Apple Sauce, avocado, bacon, Barmès-Buecher, Basil, bitter greens, Blue Cheese, Bolognese, bonito flakes, braised, brioche, Butter, Buttermilk, Caramel, Cavatelli, Cheese, chili-lime, chutney, Coriander, Domaine, dressing, dust, Foie Gras, Gewurztraminer, Grana, granola, Herrenweg, House bread, Lobster, Lobster Salad, maple, Maple Bacon, mayo, Miso, Mushroom, Nova Scotia, Onion, padano, pancetta, polenta, Pugliese, Quebec, Rabbit, Rings, Rosemary, Salad, sauce, Scented, Seared, Shaved, Soffritto, Spy, Tartare, toasted, Truffle, truffle-scented, Tuna

Braised Rabbit Soffritto – rosemary polenta, pancetta, bitter greens, basil $33

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

General Manager Laurie Hillesheim
Executive Chef- David Lee
Chef de Cuisine- Geoff O’Connor

Canadian $$$ Late Night, BYOB, Farm-to-Table

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Twitter: @NotaBeneToronto
Twitter: @yan_notabene

Nota Bene Restaurant/Cafe Reservations (via Opentable.com)

Information e-mail:info@notabenerestaurant.com

: Domaine Barmès-Buecher 2009 Herrenweg Gewűrztraminer Alsace (BYOB $35.00)

: Domaine Barmès-Buecher 2009 Herrenweg Gewűrztraminer Alsace (BYOB $35.00)

: House bread and butter

: Nova Scotia Lobster Salad – avocado, blue cheese, maple bacon, buttermilk dressing $24

: Nova Scotia Lobster Salad – avocado, blue cheese, maple bacon, buttermilk dressing $24

: Daily Special – Tuna Tartare $16

: Daily Special – Tuna Tartare $16

: Seared Quebec Foie Gras – Spy apple chutney, toasted brioche, granola, caramel apple sauce $25

: Seared Quebec Foie Gras – Spy apple chutney, toasted brioche, granola, caramel apple sauce $25

: Cavatelli Pugliese – truffle-scented mushroom Bolognese $25

: Cavatelli Pugliese – truffle-scented mushroom Bolognese $25

: Cavatelli Pugliese – truffle-scented mushroom Bolognese $25 (with grana Padano cheese)

: Cavatelli Pugliese – truffle-scented mushroom Bolognese $25 (with grana Padano cheese)

: Braised Rabbit Soffritto – rosemary polenta, pancetta, bitter greens, basil $33

: Braised Rabbit Soffritto – rosemary polenta, pancetta, bitter greens, basil $33

: Shaved Onion Rings – miso mayo, coriander, bonito flakes, chili-lime dust $8

: Shaved Onion Rings – miso mayo, coriander, bonito flakes, chili-lime dust $8

: 2014 10 03 The Menu

: 2014 10 03 The Menu

: 2014 09 18 The Drink Menu

: 2014 09 18 The Dessert Menu

: Dinner for two (Gratuity $25.00) (BYOB after 9 pm Monday to Friday No corkage)

Pizzeria Libretto Danforth – Toronto – 2013 06 13

13 Thursday Jun 2013

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almond, Antipasto Misto, Banana, Barbera d'Alba, Basil, Biscotti, blood orange, bufala, Buttermilk, Buttermilk.Panna Cotta, Calamari, caramelized onion, Cheese, chili oil, Chives, crema, Cremini, crushed, cured meats, Erbaluna, Flank Steak, fresca, Fried, fritti, Gelato, gnocchi, gorgonzola, Grana Padano, granola, house made, Lemon, Libretto, Libretto herb oil, Margherita, mixed herbs, mozzarella, Mushroom, Nutella, Olive Oil, Pecorino, Piemontebeer, red pepper, Ricotta, Roasted, roasted garlic, romesco sauce, Rosemary, Sausage, skewers, Spiducci, thyme, tomatoes

Ricotta Gnocchi Fritti house-made crema fresca, chives, rosemary 6

Pizzeria Libretto Website

Greektown/The Danforth 550 Danforth Avenue Toronto Ontario M4K 1P7 +1-416 466 0400

Hours:
Weekdays 11:30 am to 11 pm and Sunday 4 pm to 11 pm

Twitter: @pldanforth

Pizzeri Libretto Danforth Reservations via OpenTable.com

Pizzeria Libretto is a lively Toronto neighbourhood restaurant offering Real Neapolitan Pizza certified by the VPN.
Libretto aims to be loyal to what real pizza is, invented in Naples using local natural ingredients, cooked in a wood fired oven at extremely high heat to achieve a charred, blistered crust. We use San Marzano tomatoes and Fiore di Latte Mozzarella, brought in fresh daily. Our dough is made with naturally leavened Italian Caputo dopio zero flour. Our pizza bakes in less than 90 seconds in our 900 degree wood burning oven, hand built for us by a 3rd generation pizza oven maker in Naples. Simple, Honest, and Natural. – Chefs Rocco Agostino & Max Rimaldi