”Buca is about much more than charcuterie. Rob Gentile’s kitchen has somehow got an offal-wary city hooked on crispy pigs’ ear with fennel salt, lamb brain saltimbocca, duck egg bigoli with duck offal ragù, and pork blood pasta with n’duja. While the kitchen favours big, robust flavours, it also boasts a convincing light touch (try summer’s linguine with sweet prawn broth and zucchini flowers). The restaurant is boisterous and invariably crowded. The high ceiling of the main dining (an old boiler room) and the hard exposed surfaces ensure the decibels soar as high as the flavour profile. Service is highly capable, and never fussy.” — Canada’s 100 Best/ Photo Credit: Buca
”Buca is about much more than charcuterie. Rob Gentile’s kitchen has somehow got an offal-wary city hooked on crispy pigs’ ear with fennel salt, lamb brain saltimbocca, duck egg bigoli with duck offal ragù, and pork blood pasta with n’duja. While the kitchen favours big, robust flavours, it also boasts a convincing light touch (try summer’s linguine with sweet prawn broth and zucchini flowers). The restaurant is boisterous and invariably crowded. The high ceiling of the main dining (an old boiler room) and the hard exposed surfaces ensure the decibels soar as high as the flavour profile. Service is highly capable, and never fussy.” — Canada’s 100 Best/ Photo Credit: Buca
