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  • At the epicentre of Toronto's many osteria's lies Buca, the brainchild of the much lauded Executive Chef Rob Gentile. Based in a reclaimed warehouse the ceilings appear to go into the sky, the industrial brick and beam architecture are complimented by a young, buzzing sexy crowd looking to enjoy some outstanding wine, cocktails and shared plates. On any evening this resto can get packed to the you know what - good luck showing up on a Friday or Saturday night without a reso. Buca uses traditional Italian ingredients and techniques while fusing them with modern practices and paying homage to old school Italian cuisine. The selection of formaggi and house cured salumi is exceptional. Burro di Buca - pork fat whipped with colonnata spices sourced from local farmers. The Taleggio is a soft cow's milk cheese with a fruity tang, aged for 4 months and is D.O.P which entails that it it is protected and can only come from a specific region of Italy and made in a specific way. The ravioli doppi will make you cancel your plans for the following night as you will feel the need to replace them with another visit to Buca. Braised duck, foie gras and goat cheese mousse stuffed raviolis finished with duck crackle, fresh citrus and baby mint. The precision, execution and balancing of flavours at Buca is so strong it may leave you winded. The dolce as well as the entire menu is always changing as Chef Gentile and his remarkable culinary team constantly strive to shift the boundaries of your palate. The menu boasts outstanding pizzes served with scissors, comforting meat and seafood dishes, and an array well thought out dishes. Visit Buca for a glass of wine and they will take it from there.
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