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Buca

Buca

Shadowy and subterranean, Buca is warmed by the glow of its salumeria and its open kitchen, helmed by Robert Gentile, a Mark McEwan alumnus now exploring his Italian roots. While the big picture is beautiful, the lengthy menu demands bifocals. Ignore the small type and point to the Roman-style pizza.

From: Canada’s Best New Restaurants 2010

Restaurants | Canada's Best New Restaurants

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