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.
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- Capesante al tartufo | Seared scallops with truffled cauliflower puree, sautéed asparagus and crispy leeks
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- Prosciutto d’anatra | Cured duck breast with fresh figs, onion jam, truffled honey and pecorino romano
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.
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- ‘Nduja e rapini | White pizza with fresh basil, Nduja salami, oven roasted rapini, fior di latte and EVOO D.O.P.
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- Ravioli di aragosta e granchio | Homemade ravioli with lobster, crab, and lemon in lobster bisque
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.
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- Salmone arrosto con spugnole | Roasted salmon with morels, fennel and white white butter sauce
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- Vitello alla siciliana | Sous vide veal tenderloin with sautéed mushrooms, spinach and marsala sauce
The new summer menu at Buonanotte is available now. Buonanotte is located at 19 Mercer St, just west of John St.
For more information:
http://www.buonanottetoronto.com/
Twitter: @BuonanotteTO #BuonaToSummer
Instagram: @BuonanotteTO #BuonaToSummer
Facebook: BuonanotteToronto
Photos by John Tan
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- Carpaccio di pesce spada | Swordfish carpaccio with squid ink bread crumb, serrano chili, lemon and olive oil
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- Prosciutto d’anatra | Cured duck breast with fresh figs, onion jam, truffled honey and pecorino romano
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- Prosciutto d’anatra | Cured duck breast with fresh figs, onion jam, truffled honey and pecorino romano
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- Polipo grigliato | Grilled octopus with fingerling potato, chorizo sausage, black olive, cherry tomato and saffron aioli
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- Polipo grigliato | Grilled octopus with fingerling potato, chorizo sausage, black olive, cherry tomato and saffron aioli
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- Radicchio alla griglia | grilled marinated radicchio with orange segments, walnuts, parmesan and balsamic dressing
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- Capesante al tartufo | Seared scallops with truffled cauliflower puree, sautéed asparagus and crispy leeks
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- Capesante al tartufo | Seared scallops with truffled cauliflower puree, sautéed asparagus and crispy leeks
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- ‘Nduja e rapini | White pizza with fresh basil, Nduja salami, oven roasted rapini, fior di latte and EVOO D.O.P.
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- Scarola e pomodorini | White pizza with fresh basil, escarole, black olives, sundried tomatoes, fire di latte and EVOO D.O.P.
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- Ravioli di aragosta e granchio | Homemade ravioli with lobster, crab, and lemon in lobster bisque
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- Fazzoletti all’uovo di pesto genovese | Fazzoletti pasta with pesto, fresh pine nuts, baby basil
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- Fazzoletti all’uovo di pesto genovese | Fazzoletti pasta with pesto, fresh pine nuts, baby basil
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- Pollo toscano | Roasted chicken breast with grilled panzanella and marinated pistachios
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- Vitello alla siciliana | Sous vide veal tenderloin with sautéed mushrooms, spinach and marsala sauce
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- Vitello alla siciliana | Sous vide veal tenderloin with sautéed mushrooms, spinach and marsala sauce
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- Salmone arrosto con spugnole | Roasted salmon with morels, fennel and white white butter sauce
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- L: Chef de cuisine Evan Dickinson R: Chef Enrico Dal Sasso
