Buonanotte has been a fixture in Toronto’s entertainment district for over two years now. It’s a popular spot for young professionals to network, socialize, and of course, dine. We visited earlier this year to celebrate its two year anniversary, and last December to try the holiday menu. This time, we visited to sample some of the items on its newly launched summer menu. We tried thirteen items in total – five antipasti, three pizzas, two pastas, and three mains. Read on to discover our highlights.
For the antipasti, the two standout items were the seared scallops and the duck proscuitto. The seared scallops were cooked very well – melt in your mouth and buttery smooth. It was served with truffled cauliflower puree, sautéed asparagus and crispy leeks. The duck proscuitto was probably my favourite dish of the entire night. The saltiness of the proscuitto and pecorino romano balances perfectly with the sweetness of the figs, onion jam, and truffled honey.
The pizzas were updates to their classics. Instead of the traditional tomato sauce, these used a white sauce. Of the three we sampled, I liked the ‘nduja and rapini pizza for its spiciness and texture. While the topping combinations were great, I would have preferred the crust to be a little bit crisper for a thin crust pizza. For the pasta, the ravioli was very flavourful, with the essence of crab and lobster coming through strongly. Both of the pastas we tried were cooked more al dente than I liked, but that’s a personal preference.
Finally we had the mains. The salmon was cooked to perfection; the skin was crisp and the meat was still glistening and moist. Of the mains, my favourite though was the veal. It was extremely tender, cooked to medium-rare to medium, using the sous-vide technique. The accompaniments- sauteed mushrooms, spinach, and marsala sauce, complemented the veal nicely.
The new summer menu at Buonanotte is available now. Buonanotte is located at 19 Mercer St, just west of John St.
Photos by John Tan