Bar Buca

When you’ve eaten your way through most brunch restaurants in Toronto you get tired of seeing the same thing on every menu. I can make your standard bacon and eggs big breakfast that appears at every restaurant and to be frank with you, I like my eggs better. Now when I go for brunch I am looking for something more; I am looking for something different. This fits the description of Bar Buca.

I first went to Bar Buca back in February for brunch with Cynthia. Bar Buca is sleek and modern, using slick materials like marble, steel and concrete. It very much captures the look of contemporary and upscale Italy. You could easily picture this restaurant juxtaposed against the historic streets in Rome. There is an espresso bar at the front of the restaurant that brews coffee for dine-in and take-out. There is a long, wooden chair rail that wraps around the front of the restaurant. The tables are high bar tables with smooth wooden tops and stool seating. There is a long marble bar with leather stools and overlooks the tiny, open-concept kitchen. Seating is limited and communal, a concept I support. I will gladly take sitting with strangers if it means I can enjoy good food instead of waiting in line.

We were seated at the marble bar, drooling over the fresh foccaccia that was coming out of the oven in a steady stream.

I ordered the Ammazza Fegato.

IMG_3303The Ammazza Fegato with Tuscan offal sausage, farro, cavolo nero, king oyster and a poached farm egg.

This is rich and decadent. The farro is meaty, with a slightly crunchy grit to it. It is swimming in a pool of butter. The king oyster mushrooms are woodsy and fleshy. They add a silky meatiness to the base of this dish. The egg is nested and protected in one of the best sausages I have ever eaten. Offal refers to a combination of organ meats and this combination creates a juicy and evenly flavoured sausage. When I slice into the egg, it oozes all over the sausage and mixes with the butter and farro and creates this thick and creamy sauce.

This is one of the best breakfast I have eaten.

Cynthia ordered the Uova Rossa.

IMG_3301The Uova Rossa with duck egg yolk, bay scallop, crisp potato and scallions.

The duck yolk is thick and creamy. The scallops add a sweet ocean flavour to the dish. They are salty and fresh. The potatoes add a crunchiness and the scallions are freshness.

The highlight of the brunch: we were seating at the bar with a single seat on either side of us. The manager came over and asked us how we enjoyed our breakfast. I assumed that because we are adorable (obviously Cynthia, not me) he was just being polite. He proceeded to ask us if we could move seats and it would be worth our will. He brought over a beautiful, perfectly round bombolone filled with vanilla cream and rolled in cinnamon sugar.

IMG_3692All I have to do to get a free donut is move over one stool? OBVIOUSLY. This is the best donut I have ever eaten. It was still warm from being fried. It is filled with a thick and luscious cream, with the most aromatic vanilla flavour I have had in any dessert. The cinnamon sugar is lightly covering the entire surface of the donut. The donut itself is airy and light.

I only* (coffee is slowly becoming a necessity in my life despite having always made a conscious effort to not be a coffee drinker) drink coffee when I go for brunch. And Italians know coffee. Bar Buca is an amazing place to get your coffee fix. They serve their coffee with a sugar that is a mix of espresso crema and sugar. This is basically crack. It is thick, creamy and the right balance between coffee bite and sugary sweetness.

This donut and that coffee was the reason I wanted to return to Bar Buca with my favourite Italian, GC.

GC ordered the Carbonara Schiacciata or stuffed foccaccia.

IMG_3689The Carbonara Schiacciata with guanciale, farm eggs, crotonese and black pepper.

This sandwich. The foccaccia is light but at the same time dense. It is salty and is subtly piney from the rosemary. The egg is partially broken and spread thinly across the bread. Guanciale is a cured Italian meat made from pork jowl and the use of this meat adds a salty briny flavour to the sandwich, rather than a smoky taste which would be derived from using a meat like prosciutto. The crotonese cheese is salty and nutty, but more subtle and sweet than most Italian sheep cheeses.

I ordered the Coniglio Alla Milanese.

IMG_3690The Coniglio Alla Milanese with rabbit loin, prosciutto, smoked mozzarella and fresh gremolata.

Rabbit is not my favourite meat. I find it too much work for what you get. But this. This is how I can eat rabbit. This is essentially an Italian cordon bleu. The rabbit is thinly sliced and is extremely delicate. The prosciutto is even more thinly sliced, draped over the rabbit like tissue paper. The mozzarella is smoky and creamy, it oozes out over the rabbit with each slice and bite. The gremolata adds a fresh, spring citrus element to the rabbit, lightening the dish. The egg floating on top of the rabbit makes this meal breakfast and not dinner.

I am obviously in love with this restaurant. It is an upscale brunch that is not for the faint of heart. I acknowledge that to many, this is not what brunch is about but this is what I am looking for when I go for brunch. Brunch should not be restricted to just eggs and toast. Brunch is just as much of an opportunity to experiment and push boundaries as any other meal. And Bar Buca does that.

Happy munching!

The Tavern by Trevor

Back when it was bitterly cold in February we went for brunch at The Tavern by Trevor.

Processed with VSCOcam with f2 presetThe Tavern is a contemporary restaurant at Spadina and Queen. There is concrete floors, wooden tables with expansive bench seating and large mirrors making the restaurant seem twice the size it is. We sat near the bar, at a high table with bench seating. As it was a bitterly cold day, we were one of two tables. Apparently not everyone is crazy like me and needs to go for brunch when it is -40 with the windchill.

We ordered coffees and then I ordered the Lobster Benedict.

IMG_3191The Lobster Benedict with double smoked bacon, kale and béarnaise sauce.

This is both a fancy and comforting dish. The lobster brings your standard Benedict up a notch but the use of béarnaise rather than hollandaise gives this dish the rustic, French taste to it. The lobster is buttery and flaky, playing up the butteriness in the béarnaise sauce. The béarnaise is slightly different than hollandaise; it is filled with delicate herb flavours, that taste like a fresh spring day, rather than that hit of lemon.

The kale needed to be cooked slightly longer to give it a bit more tenderness and to remove the acrid, bitter taste. This is why spinach works better on benedicts and breakfast sandwiches: it is naturally tender, sweet and retains a slightly crunch necessary in all sandwiches.

GC ordered the BBLT.IMG_3192The BBLT with Canadian bacon, double smoked bacon, a fried egg, avocado and lemon aioli.

This sandwich is genius. Why limit a BLT to one type of bacon when you can be ridiculous and add two types? It is brunch after all. The sandwich is smoky, fatty, buttery and juicy. The two layers of bacon create a fatty base to the sandwich. The egg is buttery and creamy. The avocado, tomato and arugula add a brightness to the sandwich that on a bitter cold day make you dream of spring. The lemon aioli adds another layer of freshness and tartness.

GC ordered a side of home fries.

IMG_3193

The sage and thyme home fries with red pepper mayo.

The home fries are crispy, sweet and bright with herb flavours. The red pepper mayo adds a bit of spice and is the perfect dipping sauce for these buttery, salty cubes. My criticism is that sandwiches should come with sides and that I shouldn’t have to order them separately.

And of course, if people are ordering side, then I am going to order a side of chorizo.IMG_3194I have a weakness for chorizo. If I see it on a menu, on it’s own or in a dish, I am that much more likely to order it. It is the perfect side to order with any brunch menu, especially after something light like the lobster Benedict. The chorizo added a spicy punch that my brunch was missing that morning. I loved that the chorizo was topped with fresh cut green onions. The onions add a little crunch and pepperiness.

I enjoyed my brunch at The Tavern. It is slightly upscale without being fussy or pretentious. The menu is full of classic brunch items with new twists that are not too difficult to wrap your hear around. Is it my favourite in the city? No. Will I go back? Probably not but I would recommend it.

Happy munching!