Skilled spinners wait until daily-made dough ages to the ideal consistency before they fling and stretch it for an onslaught of fresh ingredients devoid of artificial colours or flavours. A menu surpassing 30 chef-inspired creations decodes masterpieces such as the New York Deli, a meatberg of toppling pepperoni, genoa salami, bacon, Canadian ham, and spicy italian sausage ($17.50 for 14"). The pesto shrimp lays Ocean Wise–certified wild pink shrimp, roasted garlic, fire-roasted tomatoes, and black olives onto a layer of pesto sauce ($18.50 for 14"), and the Veggie + Goat Cheese tells of a clandestine meeting of passata tomato sauce, italian mixed grilled vegetables, and a goat-cheese blend ($16.50 for 14"). Every pizza comes with a free dip or shaker, turning crusts into more than cell-phone antennae after they're dunked into jalapeño ranch, cheezy cheddar, or chipotle cilantro (order more $0.50 each).
Made from 100% organic flour, Earth to Table Bread Bar pizzas start with a fresh foundation and feature a plethora of cheese-friendly toppings. A 100-acre farm and plenty of local purveyors ensures that flavourful produce and ingredients are at the root of each artisan creation. The Bread Bar's dough maestros produce an eclectic menu of options—pizza choices include the housemade fennel sausage pizza with mozzarella, red onion, and fried sage ($15 for 11", $30 for 18"), the bacon and scallion pizza sprinkled with garlic and goat cheese ($14 for 11", $28 for 18"), and the classic pepperoni, which contains pepperoni ($12 for 11", $24 for 18"). Your piping hot pies can be picked up at the shop's sleek storefront, which is decked in colourful hues and homemade pepperoni polka dots.
In their gleaming open-view Hickory VPO Barbecue Oven, Mickey's constructs a pizza Pantheon devoted to superior ingredients, homemade sauce, and a sturdy foundation of daily made crusts. Accessorize a small Chicago–style pizza ($7) with savoury baubles from Mickey’s list of more than 20 toppings ($0.50 each), including barbecue chicken and preservative-free pepperoni. Stuffed crust pies, crammed with hand-grated mozzarella and a gourmet four-cheese blend, are available in spinach ($13) and steak ($16) varieties, while svelte Miami–style pizzas (large $13, toppings $2 each) leave eaters with enough energy to mambo or deep-sea fish the night away. Check out their list of gourmet combos and menu for a complete list of toppings.
For more than 48 years, Rosa's Place Ristorante and Banquets has hosted small family dinners and large events alike in a soothing dining room setting. Diners sit down to tables adorned with cream-coloured tablecloths and napkins or visit an adjoining bar, where, on the weekends, the melodies of a grand piano lull guests into a relaxed state. While listening to notes resounding off the ceiling, diners dig into a menu of classic Italian eats ranging from hearty bruschetta to baked lasagna to grilled Atlantic salmon. Mounds of authentic pasta sate culinary cravings, along with an array of pizza, meats, and daily specials.
Lotamecheese's kitchen specializes in stone-baked pizzas. Each pizza is topped with lightly spiced tomato sauce, vegetables from local farmers, and a savory cheese blend, which also tops its signature cheesy garlic bread. Chicken wings, potato wedges, and salads round out the menu.
By combining the rustic simplicity of Italian cooking with the unmistakable flavours of Canadian ingredients, PAESE serves as a bridge between the Old and New World. The restaurant currently boasts two locations in the Toronto area, and they both honour Canadian heritage and Italian tradition by cooking with ingredients harvested from an urban garden. Created by owner Tony Loschiavo and executive chef Christopher Palik, this quarter-acre plot produces everything from tomatoes and chili peppers for the chefs to mint and lavender for the bartenders and any visiting potpourri artists.
These ingredients lend a distinctive twist to traditional Italian recipes without straying too far from those roots. In addition to meatballs made from house-ground beef short rib, sirloin, and brisket, the menu features pizzas with inventive topping combinations—buffalo mozzarella, sprouts, and squash for example—and a variety of pasta dishes, such as orecchiette with wild boar sausage and foraged mushrooms. Both restaurants stock cellars with hundreds of wines from across the world, earning a Wine Spectator Best of Award of Excellence for the King Street location as well as the Bathurst Street location.