Last week felt like real Canadian winter in Toronto: snowy, slushy and dreadful. Thankfully I had a memorable dinner in the Private Wine Cellar at Gusto 101 – one of my favourite Italian restaurants in the city. The Prosecco, wines and of course the food left me and my tastebuds so satisfied that the cold was the last thing on my mind for the rest of the week.
What was the occasion, you ask? Gusto 54 restaurant group recently partnered with chef Evan Funke to open up their newest addition, Felix LA in L.A. this summer and we were getting a sneak peak at his pasta skills.
I’m personally a big fan of the restaurants under the Gusto 54 umbrella: Gusto 101, Trattoria Nervosa, and Pai, so I’m really excited for their numerous new openings this year in Toronto.
– Gusto 501 will open its doors in the East side
– Chubby’s, a Jamaican kitchen will open across the street from Gusto 101
In the meantime, check out the feast prepared by Chef Evan Funke below:
Carciofi Alla Giudia (deep fried artichokes)
Olive Marinate with orange, lemon & rosemay
Pizza Bianca with extra virgin olive oil & sea salt
Gnocchetti
Pesto genovese, pecorino stagionato
Bucatini Cacio E Pepe
Black pepper & pecorino eomano
Porchetta
Il segreto sta all’interno “The secret lies within”
Frutta, Ricotta di Pecora, Miele, Pistacchi
After the last bite of this dessert, I was in awe of Chef Evan Funke’s dinner. Everything from the beginning to the end was perfection… except for the fact that I was too full to eat more porchetta!
His hand made pastas are the die-for. Both the Gnochetti and the Bucatini was one of the best pasta’s I’ve had – each piece was bouncy. Although the dishes themselves look simple with little ingredients, each bite was packed with flavour. Can these be added to the Gusto 101 menu?
Check out this video of Chef Evan Funke’s story, how he ended up in Italy and how he mastered hand made pasta:
