Giulietta (Toronto)


Toronto has no shortage of good Italian restaurants. So, it was surprising that when Bestellen closed it’d be re-opened as … another Italian restaurant. Nevertheless, Chef Rob Rossi comes from that background and the food at Bestellen was good, so a visit to Giulietta … another pasta, pizza, and meat establishment … was a must.

My outlook improved when the burrata ($30) was set on the table. The cheese draped with thin slices of salty prosciutto, why mess with a great combination? 



Since the bread wasn’t toasted or oiled, it was a bit chewy and difficult to get a knife through, so if it was cut thinner it would be even better. The caramelized onion and fig spread on the bread was absolutely delicious and went so nicely with the milky flavourful cheese, which was served at a perfect room temperature. The staggering $30 price tag was a bit of a surprise though… note to self, always ask for prices with specials.  


Well marbled beef was used in the carne cruda di chianina ($19) and while I couldn’t taste the fried garlic mentioned on the menu, the anchovy was an interesting addition to the mix. We’re asked if we’d like a side of bread ($3) which, in my opinion, is a must. You really need something to spread the beef tartare on or it’d be way too salty and overpowering on its own. For those that are abstaining from carbs, perhaps a salad would help balance the flavourful beef.


Even one of Giulietta’s pizzas would be a great shared starter. The l'amentea ($21) has a healthy portion of spicy soppressata and tons of garlic that would give Count Dracula a scare. I love garlic so found it went nicely with the soppressata, but did drown out the fior di latte, which became more for its creamy chewy texture than flavour. The well blistered crust was coloured evenly and had a lovely chewy texture, but could be thicker in the middle as the paper-thin centre became lost amongst the sauce.


The chestnut agnolotti ($26) was not as hearty as expected, possibly due to the ricotta folded into the chestnut paste or the sheer amount of the guanciale used in the pasta, giving the dish a salty property. While it’s a good dish, I did expect more flavours. After all, it's supposed to incorporate earthy chestnuts and sweet 20-year balsamico. In reality, the most prevalent flavour was bacon, which like the garlic in the pizza, can be welcomed if you LOVE the ingredient or overpowering if you don’t.


Although the salty rosemary crust on the bracioli di maiale ($42) would have been too strong, giving the pork a slight bitter aftertaste. Once a smear of sweet fennel and apricot mostarda was added to the pork chop, the flavours gelled together and really worked, especially when mixed with a piece of fat. It’s a rather sizeable portion but arrives pre-sliced so can be shared family style.


For chocolate lovers the gianduja torta ($12) has a lovely silky texture and combines wonderfully with the salted caramel, both flavours equally balanced. It’s especially good with the crunchy toasted hazelnut pieces. Imagine having Ferrero Rocher in a tart form, to another level.


While the dinner was good, there wasn’t much that stuck out about the experience to make it memorable and proclaim it as something that makes Giulietta. For now, I'll consider it another good Italian restaurant in Toronto.

Overall mark - 7.5 out of 10



How To Find Them
 Location: Toronto, Canada
 Address: 972 College Street West
 Website: http://giu.ca/

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Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


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