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Porzia

In a stylish room on Toronto’s hip West Side – the pendant lights hanging above the bar are antique Smith & Wesson flashlights – chef Basilio Pesce pursues a more polished version of Italian country cooking. (Imagine your Italian nonna, dressed up in Missoni.) The chicken liver agnolotti – ravioli whose stuffing is made light as a cloud by a Swiss kitchen toy traditionally used to make ice cream – grows even more mesmerizing alongside a smartly paired glass of Lacrima, a pungent and unmistakably floral red from Piedmont.

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