Cotechino and rapini on crostini

Porzia launched its new spring food and cocktail menu to a packed house on April 15th.  Chef Basilio Pesce constructed a new menu that is fresh and flavourful and balanced, suited for the warm weather to come.

Chef Basilio Pesce

Chef Basilio Pesce

Some of our favourites include the every-so-creamy ricotta & bomba on a crostini, and the crispy side stripe prawn.  The crunch of the crostini highlighted the creaminess of the ricotta and bomba, and the prawns were just cooked to perfection.  Another favourite was the olive oil halibut with fiddle head aioli.  The tartness of the aioli was exactly what was needed to cut through the richness of the sauce, complementing the delicate and tender halibut.

We sampled two of the new cocktails as well.  The first was the Yellow Brick Rd, which used Dillons distilled white rye, rosewood honey, dandelion & burdock, and white wine vinegar.  While tart to the smell, the drink is actually quite sweet, but not overly so.  There was also the Leisure Sweet comprised of Tromba Blanco, chamomile, lime, and myrtle.  Guests also had a selection of wines from Rosewood Estates and Rocca delle Macìe, and an ale from Junction Brewery to enjoy.

Porzia celebrated its two year anniversary just this year, and if you haven’t had a chance to check it out, head on over to Toronto’s Parkdale neighbourhood and sample these new spring menus. Take a look at the photo gallery to see more of the new items being introduced this season.

Porzia is located at 1314 Queen St. W, just west of Dufferin St. For more information:

http://www.porzia.ca/
Twitter: @PorziaParkdale #ourhouseisyourhouse
Instagram: @PorziaParkdale #ourhouseisyourhouse
Facebook: PorziaRestaurant

Photos by John Tan

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John Tan

John is an avid traveller, but equally loves being a tourist in his own city. With camera in hand, he enjoys discovering the sights, sounds, tastes, and everything else that Toronto has to offer. Follow him on Twitter and Instagram (@iam_johntan) to see what he's been up to lately.