Set in the heart of Toronto’s entertainment district at Mercer St, Buonanotte is an Italian dining destination that combines a lively nightlife experience with great Italian dishes, perfect for sharing. I was among a few in an intimate setting who tried the new menu items at Buonanotte by Executive Chef Davide Ianacci and enjoyed some cocktails and fine wine.
New menu items included a rich gnocchi di spinachi, crudo e mascarpone pizza and costine di manzo. And we also tried some of the favourites on the menu.
Guests that evening devoured the pizza by Pizza Chef Enrico Dal Sasso and it’s obvious why: that fresh, wood-fired crust was too good to pass up.
Wood fired pizza
COSTINE DI MANZO
COSTINE DI MANZO 24-hour Sous Vide Beef Short Rib with Truffled Polenta and Red Onion Jam
This beef short rib dish was simply delectable, and sliced into tender portions of juicy goodness. It undergoes 24 hours in a sous vide for a perfectly cooked short rib through and through. This is how you entertain with Italian comfort food. Perfect for sharing with family and good friends.
A classic on the menu that appealed to me was the “BRANZINO AL LIMONE E CAPPERI” dish with seared branzino paired with delicious sautéed kale chips in a zesty lemon caper sauce.
BRANZINO AL LIMONE E CAPPERI 30
Seared Branzino with Roasted Sunchoke, Sautéed Kale, Garlic Chips and Lemon Caper Sauce
The night ended with a gorgeous crowd-pleasing dessert platter.
Dessert platter
So if you’re in Toronto for this holiday season, this is a centrally-located lively place to be with a charming Italian touch.
Here’s a few of my photos from the Buonanotte 1 year anniversary bash last February. Click here for more.
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- DJ Fizza
Buonanotte Toronto is located at 19 Mercer St in the heart of Toronto’s Entertainment District. For more info visit www.buonanottetoronto.com. And if you’re in Montreal you can visit the original Buonanotte location, more info at www.buonanotte.com
Photos by Nick Lee
Group photo with Chef Davide Ianacci
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- Chef Davide Ianacci, Patricia Jaggernauth
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- Patricia Jaggernauth
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- Jen Kirsch, Patricia Jaggernauth
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- Chef Davide Ianacci speaking with guests
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- PROSCIUTTO D’OCA AFFUMICATO Lightly Smoked Duck Prosciutto, Horseradish Cream and Pickled Green Apple
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- Veal meatballs
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- Wood fired pizza
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- Risotto and behind it is the “GNOCCHI DI SPINACI”
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- COSTINE DI MANZO 24-hour Sous Vide Beef Short Rib with Truffled Polenta and Red Onion Jam
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- BRANZINO AL LIMONE E CAPPERI 30 Seared Branzino with Roasted Sunchoke, Sautéed Kale, Garlic Chips and Lemon Caper Sauce
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- Patricia Jaggernauth
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- RUSTIN NEGAA ALLA MILANESE Veal T-bone (18oz) with Mashed Potatoes, Pancetta, Sage and White Wine Sauce ($39)
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- Cheese platter
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- Dessert platter
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- Grilled octopus salad
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- Cheers
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- CRUDO E MASCARPONE PIZZA Crushed San Marzano Tomatoes, Fior Di Latte, Mascarpone Cheese, Basil, 24 Month Aged Prosciutto Di Parma and Extra Virgin Olive Oil
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- Group photo with Chef Davide Ianacci
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- “BUONA NEGRONI” Bombay Sapphire Gin, Antica Formula and Campari
