Davide Ciavattella loves how open-minded Toronto diners are. “They appreciate tradition just as much as innovation,” according to the Don Alfonso 1890 executive chef. Born and raised in Italy and now presiding over the Michelin-starred Italian Toronto restaurant, he gets to indulge in both modes. “We reinterpret contemporary Italian cuisine through the philosophy of the Mediterranean diet while celebrating Canada’s incredible terroir,” he says.
Every tasting menu is an evolution, he says: “Our menu changes constantly with the seasons, but guests always come back for our handmade pasta, premium Canadian seafood and contemporary interpretations of classic Italian desserts.” His philosophy? Let the exceptional ingredients speak for themselves. “We’re constantly developing collaborations with local producers and creating seasonal experiences that showcase Canadian ingredients through an Italian perspective,” he says.
While it may be tempting to go overboard with fancy food, given their elite Michelin-star status, Ciavattella is most fascinated by simplicity: the fewer elements on the plate, the more every ingredient has to matter. These days, he’s been really into fermentation and preservation, along with improving their sustainability by finding ways to maximize flavour while minimizing waste. “Great cooking isn’t about doing more,” he says. “It’s about knowing when to stop.”
Best date-night spot
Writers Room Bar, 4 Avenue Rd.
“The skyline views, beautifully crafted cocktails and elegant atmosphere make every visit feel special. I also always enjoy catching up with Executive Chef Jonathan Williams whenever I’m there.”
Best bakery
Cheese Boutique, 45 Ripley Ave.
“I’m a huge admirer of what Afrim Pristine and his team have created. Their bread and pastries are outstanding, and on Sunday mornings the bakery is simply spectacular.”
Repeat reservation
Fat Pasha, 414 Dupont St.
“They have old Middle Eastern flavours, consistently excellent execution and a menu that always keeps me coming back.”
The last best thing I ate
Nobu Toronto, 25 Mercer St.
“Get the grilled lamb chops. Chef Alex Tzatzos genuinely impressed me. They’re beautifully balanced and one of those dishes that has stayed with me long after the meal.”
Current obsession
Ristorante Sotto Sotto, various locations
“Their carbonara is everything I love about Italian cooking — simple ingredients, flawless technique and incredible flavour.”
Fancy dinner
“One of the finest dining experiences in Toronto, the precision, creativity and hospitality make every meal memorable.”
Comfort food
Eataly, various locations
“I get the focaccia filled with mortadella; sometimes the simplest things are the most satisfying.”
Best dessert
Bar Isabel, 797 College St.
“I love their Basque cake with sherry cream.”
Lunch spot
Stock Bar, 2388 Yonge St.
“Chef Giacomo Pasquini’s lamb ragù pappardelle is reason enough to visit, and I can never resist starting with the gnocco fritto with prosciutto di parma.”
Best late-night craving spot
Alexandros Take-Out, 5 Queens Quay W.
“After a long service, I always end up there. A gyro after a busy night in the kitchen never disappoints.”
Best takeout
Swatow Restaurant, 309 Spadina Ave.
“One of Chinatown’s classics: My go-to order is shrimp wonton soup, beef-fried noodles and salt-and-pepper squid.”
Favourite weekend breakfast
Sud Forno, various locations
“My order is always the bombetta, a savoury cornetto, a short espresso and a fresh orange juice. It’s the perfect Italian breakfast.”
Best cocktail bar
“Even before its official opening, it impressed me during the soft opening. Katya Dabic is an incredibly talented bartender, and I love putting myself in her hands rather than ordering from the menu. That’s the best way to experience a great cocktail bar.”
Place I’m dying to try
“Somehow I still haven’t made it there, but it’s at the very top of my list. I admire their ingredient-first philosophy and deep respect for seasonality. It’s one of those restaurants every chef should experience.”
