Accolades

  • Toronto's Most Influential Chef
    The Grid
  • Toronto's Best Restaurants
    Joanne Kates Top 100
  • Top Restaurants for Full-on, Blow-Your-Budget Indulgence and Awe
    Toronto Life magazine
  • 99 Chefs Can't Be Wrong
    The Grid
  • ChefsFeed Winner
    One of the Best Things to Eat in Toronto

My Restaurants

Where I Eat

Behind the Scenes

Chef Rob Gentile reviews  at post.venue.name
"Duck breast going in...goose up next @ Buca Osteria & Enoteca."
Chef Rob Gentile reviews  at post.venue.name
"Prosciutto di Agnello about to get salted @ Buca Osteria & Enoteca"
Chef Rob Gentile reviews  at post.venue.name
"Gasp351 scallop crudo, lemon Mellon, borage, agretti, organic olive oil @ Buca Osteria & Enoteca"
Chef Rob Gentile reviews  at post.venue.name
"Wild rabbit agnolotti dal plin @ Buca Osteria & Enoteca"
Chef Rob Gentile reviews  at post.venue.name
"Torchio-cranked ziti, wild cardoon, salumi, legumes @ Buca Osteria & Enoteca"
Chef Rob Gentile reviews  at post.venue.name
"Feather stone lamb loin, lamb pancetta, sheep's milk ricotta, legumes, fresh porcini, seashore honey @ Buca Osteria & Enoteca"

From My Menu

Chef Jennifer McLagan reviews Pork blood gelato at Buca Osteria & Enoteca
$$$$ | Italian
Old Toronto
"How often do you get to eat blood for dessert? This smooth, rich gelato is served in a brioche drizzled with vino cotto and topped with pistachios. It’s a fabulous way to finish your meal and I guarantee it will change your opinion of pork blood."
Chef Corbin Tomaszeski reviews Salumi di Buca at Buca Osteria & Enoteca
$$$$ | Italian
Old Toronto
"This is the best housemade charcuterie in town. The assortments are amazing and rich in flavour. I especially enjoy the prosciutto and Calabrese sausage. All of the cheese is fresh and fantastic, but I suggest the creamy Taleggio. Don't forget to order the Nodini and marinated olives. The Nodini are so addictive that they become an item that everyone fights for at the table. Olive oil, garlic, and rosemary bread knots are also so incredible!"
Chef Mark McEwan reviews Bigoli pasta at Buca Osteria & Enoteca
$$$$ | Italian
Old Toronto
"This dish consists of hand-crafted pasta, duck offal, Venetian spices, and mascarpone cheese, all of which provide layers of interesting textures. The handmade pasta at Buca is treated with such care and exacting standards. Chef Rob Gentile handles all the products with an eye for detail and continues to put a new-age swing on traditional Italian classics."
Chef Grant van Gameren reviews Spaghetti al nero di maiale at Buca Osteria & Enoteca
$$$$ | Italian
Old Toronto
"Each time I dine at BUCA I am amazed at the execution and creativity of this kitchen. This hand-cut, pork blood pasta with 'nduja, soffritto, and rapine is finished with smoked burrata cheese, and it delivers every time. Don't be scared off by the ingredients; this is one of the tastiest dishes in town. Wash it down with one of the best Italian wine lists in Toronto."
Chef Rob Gentile reviews Daily sausage at The Saint Tavern
$$ | Wine Bar | Pub/Gastropub
Little Portugal, Ossington Strip, Trinity Bellwoods, Beaconsfield Village
"The Saint Tavern has the best sausages in town. The Hunter's sausage is finished with mustard, spaetzle, yellowfoot mushrooms, and sour cream."

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