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| - It's amazing how the last time I checked out reviews for Agio, that the number grew from a single digit to the 20s--hardly surprising!
Thank you to the Yelpers who led me to Agio! I wanted to check it out for a while but never got around to it--but then I DID! And now I can't stop! I've been there four times in the last six weeks, it's that good!! I've no idea how the one-star-giver came up with that rating, as the quality has been consistent each time, though there have been slight variances with each visit (nothing bad, just new or unexpected). (How is it that some reviews go filtred while others don't?)
Enough talk about "authenticity," blahblahblah. I want to choke someone whenever I see this in reviews or hear it being thrown around the way people call themselves "foodies" because they think 'someone who eats food' is its definition. Please, enough already. I believe authenticity comes from the way in which food is prepared (methods, etc) in that it stays true to its traditional way of being made, including the ingredients being used, quality and specificity being factors too, etc. Contemporary takes on traditional dishes/cuisines is something else altogether, and that's great too. But because a Korean is making Italian food doesn't make it any less "authentic". *NEWS FLASH* If you've ever looked into the kitchen of many restaurants, you'll find that a lot of the cooks are Sri Lankan (or at least that used to be the trend a few years ago). That's right, folks: Sri Lankan! In the US, you'll find Mexicans in the kitchens of many restos--I've had some amazing Korean BBQ in the US made by a Mexican, just as good as my mom's! People go to Rome and eat at some tourist hell and think they ate authentic because they ate it in the food's country of origin--not so! To put it simply, I go out of my way to avoid tourist traps and I've been to Italy which DOESN'T MAKE ME AN EXPERT, but I will say that Chef Marino makes some fine-ass food and he clearly LOVES what he does; he doesn't cut corners and everything is fresh and delicious! He puts things together that one may not expect yet it's always good! The décor is a real mish-mash of stuff but once you learn their significance, you'll come to appreciate and understand its charm.
I've had the following dishes:
- bruschetta: COVERED in the usual diced tomato w/hints of basil and garlic undertone, sometimes roasted red peppers smothered in olive oil and pesto. The bread is always the right crispness. I don't get how Chef Marino does this working solo in a busy kitchen! How does he not burn the bread?? None of the flavours overpower one another and you can taste the freshness in every bite.
- mixed green salad w/grilled calamari: two huge calamari on a heap of mixed greens in citrus balsamic dressing. The citrus rounds out the tartness of the balsamic and it's oh so good~
- gnocchi: I've had this almost each time, always with a different sauce. I don't like tomato sauce in this dish so I usually ask for something pesto-y or with butter/olive oil/garlic. Perfectly cooked each time!
- spaghetti with meatballs: tomato sauce; this dish tastes different each time, meatballs have a nice flavor to them.
- lobster ravioli: I've had this every which way as well. My fave was the creamy pesto-y sauce. I should mention that chef Marino's pesto rivals one that I can only find in Montreal. Other pestos are too pasty.
- sea bass: MMMMM, love seabass. This is one of their specials so it's not always available but if it is, try it! Comes with sides that are also great.
- desserts are made in-house. I've had both tiramisu and the crème brule. I love them they're not too sweet and as for the crème brule, where other crème brules fail, somehow Chef Marino manages to get it right and then some!
I don't want to encourage people to go to Agio expecting freebies as some people are really tacky like that, but do go to enjoy the food. If you catch Marino on a less-busy day, have a chat with him. He is SUCH an interesting character and if you've traveled and love food, you'll gain a much deeper appreciation for what he does, and this restaurant is obviously a labour of love for him. It's evident in the way he presents his food, the time and care he puts into each dish which is on a very rare level for this price-point, and the fact that he is able to handle a full restaurant all by himself during the sweltering heat on some days tells me he's a real pro.
If you haven't been, do check this place out; if you have, I'm sure you understand some of the cravings I get. I've taken many friends and family who know food to Agio and they all love it. Portions are big but do try different things. When you come across a well-trained chef who loves his craft this much, you can't go wrong. Now run along! It's on St. Clair West, a few doors west of Lansdowne.
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