Gia, Rosalinda, Tsuchi and some other spots are mentioned in this article. https://torontolife.com/food/inside-kitchen-diaries-juan-alvarez-rosalinda/
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Finally made it to Gia, with some friends. Had a nice streetside patio table one evening with a friendly and helpful server, When she didn’t know the answer to a wine question, she phoned the sommelier at home. Food was very good and sometimes great, with meat not being missed.
We shared a bottle of Baia’s Wine “Krakhuna” 2022, Bagdati, Georgia - ripe apples and easy drinking.
Red fife focaccia brought 3 huge slices, with sesame, thyme, and a tasty harissa “butter”.
Proscuitto & melon featured smoked & cured radish slices, cantaloupe in similar ribbons, arugula, pickled onions, with an Aperol vinaigrette. It was a lovely salad that bore no resemblance to the referenced dish.
A salad of tomatoes, cucumbers, balsamic, and a gorgeous lovage vinaigrette was simple, light, and satisfying.
"Meat"balls was a better attempt at meat mimicry, with panko-crusted legume balls served with a terrific spiced tomato sugo, plant-based mozzarella, and basil.
Ripened cashew brie had an odd mushy texture, but the flavour wasn’t too far off. What made this dish were the accompaniments: elderberries, rhubarb, pickled fennel, and carta di musica.
Bigoli al vino was the best of the pasta dishes we tried, with perfectly al dente noodles and. a great sauce of smoked tomato, red wine, basil, and a bit of kick. Crispy garlic and lots of stracciatella (non-vegan) adorned the top.
White truffle agnolotti (no pic) were tasty, but quite rich and came with wild mushrooms and recorino romano. Casarecce al basilico featured a great mix of spring peas, pistachio, lemon, ricotta salata was delicious and could have been fantastic with just a bit lesss oil.
The most visually impressive dish was the Lions Mane Bistecca, with the mushroom steak carved to show a pink interior. The truffle potato pavé and mushroom demi glace were also full of flavour.
A side of roasted romanesco was perfectly cooked, charred and yet crisp, came with too little of a tangy blood orange salmoriglio.
Semolina cake was pleasant, but a bit dry. It came with pistachio buttercream and Campari jam (Campari flavour MIA). Toasted coconut vanilla gelato had a lovely creamy texture and came with slow-roasted strawberries.
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Sorry to revive an old topic, wondering if anyone’s tried Avelo’s (vegan spot tucked away from Bloor Yonge just south of Manulife Centre and north of Lao Lao and Bar Volo) summer feature menu?
Their Standard chef’s menu is pricey here but this $35 three-course offer is enticing, especially with a cheese board dessert! I may need to try.
Chef’s video of it: https://www.instagram.com/reel/DMYna7Wxdr7/
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No need to apologize for bumping an old topic! I encourage you to bump any topics that are already here on the Ontario board. It helps build a resource.
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