Buca Yorkville, Toronto, 2/3/17

building
building

Buca Yorkville is a fairly large place of two rooms. The front room contains the bar and the second room is alongside the open kitchen.  The long wall is lined with bench seating and there are seats along the kitchen counter where the show is non-stop action. We were there for lunch where they serve a smaller menu, but it still contains their fresh made pastas and pizzas.  The staff were all friendly and helpful as well as willing to answer questions posed by me sitting at the counter.  

entrance
entrance
Frankie posed with their sign
Frankie posed with their sign
bar in front room
bar in front room
looking through to second dining room and kitchen
looking through to second dining room and kitchen
after the people left
second room after the people left
table set up
table set up
counter set up
counter set up
lots of jars on the wall
lots of jars on the wall
Frankie watched the kitchen action
Frankie watched the kitchen action
large kitchen
large kitchen
menu cover
menu cover
menu 1
menu 1
menu 2
menu 2

 

They started us with a small amuse bouche based on their pizza as we sipped our Spritz and got in the Italian frame of mind. It was a delicious round of crust topped with tomato sauce and cool burrata and topped with a sprig of fresh basil, like their burrata pizza option.

amuse bouche
amuse bouche
plating pasta
plating pasta
makign pizza
Making pizza
Frankie like the spritz
Frankie like the spritz
last garnishes on pizzas going out
last garnishes on pizzas going out

 

Our pizza arrived soon thereafter – a thin crust with a nicely puffed edge of slight doughiness.  The crust had a great chew, even on the thinner middle portions and held the ingredients successfully.  The sausage was really savory and each bite was a luxurious mixture of texture and strong flavors. The olives stood up to the sausage and overall it was a winner.

Pizze Bianca - Salsiccine: cured spicy sausage, virgin mozzarella, bariole olives, testun de barolo cheese
Pizze Bianca – Salsiccine: cured spicy sausage, virgin mozzarella, bariole olives, testun de barolo cheese
clsoer
closer
wine front
wine front
wine back
wine back
Frankie took a nap on the chair next to me
Frankie took a nap on the chair next to me

 

The pastas were both delicious.  The tagliatelle was mixed with mussels, guanciale as well as a number of other flavorful things.  It had a wonderful texture to the pasta as well as the sauce. The crispy guanciale was particularly fun.

Tagliatelle alle Cozze: fresh pasta, crisp guanciale, sicilian caper, seasonal mushrooms, salt spring island mussels
Tagliatelle alle Cozze: fresh pasta, crisp guanciale, sicilian caper, seasonal mushrooms, salt spring island mussels
making pasta
making pasta
cleaning mushrooms
cleaning mushrooms
Frankie thought that was a lot of mushrooms
Frankie thought that was a lot of mushrooms

 

The Bigoli was creamy with the “fat spaghetti” cooked perfectly and with enough texture to make the sauce adhere to the strands.  It was our favorite of the two.

Bigoli: duck egg pasta with duck offal ragu, venetian spices, mascarpone and basil
Bigoli: duck egg pasta with duck offal ragu, venetian spices, mascarpone and basil
Frankie liked both pastas
Frankie liked both pastas
prep for the next meal starts right away
prep for the next meal starts right away
Frankie checked the view from the pizza board
Frankie checked the view from the pizza board

 

For dessert we tried the Torta di Polenta which was a porous polenta cake surrounded by goats milk and topped with blood orange and crowned with a yogurt cookie.  The cake absorbed the milk and the orange juice to make it moist and tasty.  The cookie added a bit of textural contrast to this sweet creamy cake.

img_4943
dessert menu
dessert drinks
dessert drinks
x
beginning
add sauce
Torta Di Polenta: citrus polenta cake, fresh blood orange, thyme goats milk
x
closer
Frankie liked the little sink
Frankie liked the little sink
wine storage
wine storage
hanging sausage
hanging sausage

 

The Crostata de Fichi or fig tart turned out to be an old family recipe from the family of the chef Sarah Fiore, who had been standing, cooking in front of us much of the meal. It was a warm rich crust filled with large pieces of tasty fig and pear and studded with marcona almonds that added a crisp texture along with the crust.  The ricotta gelato was nice but this tart didn’t really need any enhancement – it was great all on its own.  Not too sweet but with lovely fruit flavors and buttery crust. It is worth a visit just to try it! Yum x2!

apple
Crostata Di Fichi: warm fig and bartlett pear tart, marcona almond, concerto, ricotta gelato
from the top
from the top
waiter and Frankie
Steve, our waiter, and Frankie
owner and Frankie
Chef Sarah Fiore and Frankie

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