The space is a historic bank building transformed into a sumptuous dining room; the moniker is a portmanteau of the names of its creators, chef Daniele Corona and veteran restaurateur Nick Di Donato. Dishes on both the prix fixe à la carte and the eight-course tasting menu are expressions of Italian fine dining, executed with an almost kaiseki-like refinement. This year marks a new emphasis on sustainable local Ontario produce, some coming from a partnership with the urban farm of Casa Loma’s gardens. So, nasturtium foam graces pigeon breast with red onion confit and balsamic-glazed fig, while tomato-seed and green-pepper salad is part of a dainty treatment of amaebi crudo with moqueca sauce and puffed tapioca. Opulent simplicity is a hallmark of their signature spaghettoni, boiled in an extract of Ontario mushrooms and finished with aged Parmigiano Reggiano and truffle. One of several desserts might bring perfect Ibaraki Crown Melon touched with Canadian malt and Italian bergamot liqueur. Service is smoothly attentive while sommelier Christina Brown has access to iconic Italian and international wines with an increasing focus on Ontario’s finest.
Best seat
the chef’s table in front of the open kitchen lets guests follow every step of the culinary process.
Wagyu tenderloin, shishito with ricotta and guanciale, baby bok choy with fresh wasabi.
Nadia and Nick Di Donato in the stylish dining room.
Wagyu tenderloin, shishito with ricotta and guanciale, baby bok choy with fresh wasabi.
Nadia and Nick Di Donato in the stylish dining room.
The mushroom spaghetti — a perfect plate.” Jason Noel
