At 1288 Dundas Street West sits one of Toronto’s most authentic Italian gems. The restaurant launched last year from the same guys that brought us Pizzeria Libretto. Enotecca Sociale brings the concept of the Italian Enoteca to Canada’s favorite city on The Lake. Chef Rocco Agostino’s menu features daily house made pasta with inspirations from classic Roman cuisine and local seasonal ingredients. The restaurant has become famous for its beautiful private dining room downstairs which also features a large window that allows you to also peak into their famous cheese cave.
Meaghan and I had been meaning to celebrate our promotions at work and had our hearts set on celebrating at Enoteca as it had been on our “to do list,” for over 12 months. We were joined by Chef Luke Kennedy who always provides an interesting commentary with his back of house know how. Beyond my rave reviews for the restaurants simple and authentic food we were ever so impressed by the restaurants service. The restaurants manager kindly took me on a brief tour of the cheese cave downstairs. Upon my return Meaghan divulged with great excitment that my napkin had immediately been folded and placed back at my setting as soon as I dropped it on the table. It is this attention to detail that will forever remind me of the restaurants pleasent staff and joyous ambience. We felt as though we were being taken care of, and that is what hospitality is all about!
You will notice that we did not actually order anything from the cheese cave. After eating through as much as we could on the menu we decided to avoid over eating and rest our stomach’s. The restaurant has a beautifully set up patio which we agreed we would return to on a hot summers day for a glass of wine and assortment of fromages. Enoteca I will see you soon!
arancini con stracciatella, arugula and caramelized onion
ontario buffalo mozzarella in carrozza, anchovies, pickled shallot and parsley
baccala fritters, tripe ragu and caper aioli
cauliflower, lemon chili peppers
house made pappardelle, ontario rabbit ragut
spaghettti carbonara: pancetta, egg, tellicherry black pepper and pecorino
house made bucatini all’amatriciana: spicy tomato and guanciale
house made ravioli: ricotta, mascarpone, ramp pesto and brown butter breadcrumbs
cioccolato doppio semifreddo