Cuisine from the Italian Alps is vastly different from anything you’ve tasted at your local trattoria. At this sleekly designed, minimalist spot, the menu has as many pages as a celebrity prenup, but its foundation is built on three simple ingredients: polenta, gluten-free pasta made with organic buckwheat and a mountain cheese that’s made the same way today as it was in the 16th century. There are no pizzas (get over it), but the Zigeuner should be on every foodie’s bucket list. A cross between shawarma and shish kabob, this beautifully grilled flank steak, wrapped over pancetta on a small rolling pin and sprinkled with rosemary, redefines plate presentation.
354 Queen St W
|Cross street:||at Spadina Ave|
|Opening hours:||Mon-Thu 11am-10pm; Fri, Sat 11am-10pm; Sun 5-10pm|