It's expensive enough that we only eat here on special occasions, like my wife passing a big exam with flying colors at graduate school.
The wait-staff are friendly, smart and casual. The decor is laid back, the music a tad too loud. But it's still comfy.
The food is excellent. Dishes are quite original, even though most are based on pasta. There are many ways to verify the authentic Italian approach to cooking; one is that red meat is not central to any dish. Healthy fats -- the olive oil served with bread is a knock-out -- prevail, as do veggies.
The place is a real tribute to local and sustainable, though they make no fuss about that. The owners are supporters of Local Food Plus and it shows in wine choices that are organic and local, as well as many ingredients.
The pasta is made in the kitchen by two pasta makers who come in four days a week -- talk about the local job creation that comes from local, sustainable unprocessed food!! In my book Food for City Building, I rant at length about how Toronto's restaurants could become major scenes of artisanal job creation, so there's no reason to rant anymore here.
Lots to enjoy and feel good about at Ascari