Chef Rob Rossi is obsessed with ingredients. The culinary director behind the renowned Giulietta and Osteria Giulia believes Toronto’s bounty gives local chefs an edge. “What I love most about our current food scene is that we have a tight-knit community of chefs and restaurateurs who are pushing the culinary envelope in terms of cooking and procuring products,” he says. “We have a huge network of purveyors that supply the city with local and international ingredients that make the dining scene truly special.”
His new spot, Italian steakhouse Bisteccheria Sammarco, showcases the best of our region, he says, thanks to close relationships with top suppliers. “What really gets me excited these days is finding the missing link or that special ingredient that puts our food top of mind,” he says. “I find myself more interested in the process of creating and maintaining the authenticity of the food and our story. I am totally ingredient-driven and I really believe that food has to stand on its own with minimal intervention by the chefs.”
So who else is killing it at the ingredient game and making mouthwatering food to remember? Here’s where Rossi loves to eat and drink.
Best bakery
Robinson Bread, 6 Brock Ave.
Repeat reservation
Lardo, 970 College St.
Hidden gem
Churrasqueira Martins, various locations
The last best thing you ate
Circles & Squares Bakery, various locations
Current obsession
Takja BBQ House, 962 College St.
Fancy dinner
Sushi Masaki Saito, 88 Avenue Rd.
Best dessert
Amico Bakery, 2889 Dufferin St.
Best late-night craving spot
Danny’s Tavern, 611 College St.
Best takeout
Swiss Chalet, various locations
Best cocktail bar
Bar Raval, 505 College St.
Place I’m dying to try
Casa Paco, 50c Clinton St.
Comfort food
Apache Burger, 5236 Dundas St. W.
“Apache Burger is worth the drive and is packed with nostalgia. If I’m ever in the area, I’m grabbing a cheeseburger and fries.”
Lunch spot
Pho Linh, 1156 College St.
“Pho Linh is a go-to spot for Pho. I have been going for over a decade. No-frills type of place, but the broth is epic.”
