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About this business

Tips

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Heidi P.
Verified
Report | 10 months ago
Wonderful friendly atmosphere. They make you feel like family. Prices are very reasonable. Food is simply prepared and delicious. Not huge portions that you are over stuffed
Ross N.
Verified
Report | 2 years ago
Looking forward to returning soon
Jane P.
Verified
Report | 2 years ago
My husband and l spoke about returning to the restaurant soon. We both enjoyed our meals very much.
Vernon d.
Verified
Report | 2 years ago
good service, great food, nice environment
Jill D.
Verified
Report | 2 years ago
delicious!
Cane W.
Verified
Report | 2 years ago
Great experience and nothing less. We will definitely be coming back!
Ada G.
Verified
Report | 2 years ago
service could be better; server never asked us if we wanted any drink refills; not even water; he was the owner i'm sure! Service goes a long way; just because we had a coupon didn't mean we were not willing to spend more on 'extra'; there was no dessert menu ; if there was it was not brought to us; we asked and he had to check what he had available- thought that was odd. Although owner was nice, chatty- service can be better. despite the restaurant being very slow- i wondered how fresh the food was going to be. prices are high considering the service we got. might go back but not with the kids; ambiance was lacking somewhat. not sure if it had to do to the fact we went after a major snow storm.
Domenica A.
Verified
Report | 2 years ago
enjoyed our lunch! worth the trip since I live in Stouffville.
Michele C.
Verified
Report | 2 years ago
Very please with the food & service. waiter was very friendly.
Inge S.
Verified
Report | 2 years ago
Great home made sauce ! Keep up the good work.
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From Our Editors

Though Spigolo Ristorante specializes in housemade entrees—an authentic approach known as casareccia—its daily specials suggest that "home" might be a thriving woodland. The chef prepares wild game such as boar, bison, and pheasant to supplement the menu’s meat and pasta mainstays. Tender bites of braised rabbit or fresh cod might balance out helpings of housemade gnocchi, which mingles with mushrooms in a cream sauce. Other dishes exhibit a calculated mix of sweet and savoury flavours—seared italian sausage arrives dressed in a wine-and-olive-oil drizzle, and an appetizer of prosciutto derives a honeyed touch from poached pears. Every meal begins with a focaccia pizza for the table to share or use for discus practice amid the burnt-orange walls and rustic stonework of the dining room.

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