To celebrate my birthday, the lovely Cynthia took me out to Gusto 101 for dinner. The atmosphere in Gusto is great – it is a converted auto garage with exposed beams and ventilation but warmth from the banquette seating, the natural wood tables and the dim lighting. There is an entire wall of fresh Italian loaves that taunt you as you wait to be served. It has a very industrial Italian feel to it; a converted space that has been completely redefined as a space of good food and good company. It reminds me of traditional Italian cantinas or cold cellars: spaces that seem cold and uninviting but when filled with people make pasta and drinking good wine, are the best spaces in the house.
We started with some glasses of house red (served at $1/ounce!) and beef tartare.
Photo Credit: Gusto 101 website
Beef tartare with fresh fig compote, ricotta cream, and truffle oil.
This is not what ours looked like (we only had one but it was still good). It restored my faith in beef tartare after what happened at Union. The fig compote and ricotta cream added a lightness to the dish which you don’t usually find with tartares. The meat was chunky and loosely packed, allowing it to spread across the crostini and your tongue with every mouthful. The red wine complimented this perfectly.
Cynthia ordered the Fettuccine ai Funghi
Photo Credit: Peggy’s Toronto Food Adventure
Fettuccine ai Funghi with portobello, porcini, oyster mushrooms, truffle paste, in a light cream sauce.
This is the most substantial and filling vegetarian pasta you will ever eat. The sauce was creamy and light, and as it cooled, it became richer and thicker. The flavours were comforting and bold – woody and nutty, with that soft, fleshiness of mushrooms. If you are a mushroom lover, this is a must-try dish.
I ordered the Spaghetti al Nero di Seppia.
Photo Credit: The Food Files
Spaghetti al Nero di Seppia with manila clams, shrimps, mussels, baby scallops, peperoncino white wine, and grape tomatoes.
The only difference between my meal and what is pictured is that my pasta was black from squid ink. This was actually the first pasta I have ever eaten that has been infused with flavour and colour. If you are not into seafood, do not order this plate of pasta. It is overloaded with fresh seafood and is definitely worth your money. My only complaint – the scallops could have been slightly bigger, but I will always ask for bigger scallops. The tomato sauce brought out the fruitiness of the seafood which was tender and fresh. The pasta was al dente and retained a good amount of firmness to it. I also liked how they kept with Italian tradition and did not serve it with parmesan as it was a seafood dish.
A great dinner, with even better company – happy munching!