For the follow-up to their highly successful Giulietta and Osteria Giulia, restaurateur David Minicucci and his business partner chef Rob Rossi have put a unique, contemporary Italian spin on the upmarket steak house. On the menu: top-quality dry-aged Ontario beef gets a supporting cast of Italian salads, crudos and stellar seafood.

We wanted to express the grandeur of the classic American steakhouse, but in a modern and newly relevant way, and with a strong Italian identity.” Restaurateur David Minicucci