Buca 604 King St West 416 855 1600


The hottest spot in town! Wow!



Walk up a dark lane to the front door. I felt I was in an old ruin that had been upgraded. It is a blend of old brick, wood wall siding and magnificent modern lighting. It is beautifully designed and outfitted. You walk down the stairs and face an elegant vibrant bar scene. Long narrow tables and many people happily sipping drinks make for a friendly greeting. There are dining rooms on either side of the open bar area. There are long communal tables as well as individual dining spots. The walk in bar is like a sculpture. To get to one of the dining rooms you walk through a semi dark tunnel. The word ‘buca’ means hole. This is no hole in the wall but it has a wonderful feeling of descending from the real world down into this magical dining space.



Executive Chef Rob Gentile, Chef de Cuisine Ryan Campbell and Sous Chef Yong Soo Do have developed a very eclectic menu. Two of us were dining here and exclaimed at every bite of this fine gourmet dining.



We shared the Parmigiana Di Melanzane. Preserved tomato and fried eggplant are layered with buffalo ricotta and burrata cheese. The fresh basil on top of this layered gastronomical delight added the final touch.($14.00) We could have shared another one and called it a fine dinner.



I love dining with this friend. She is fun and great company. She enjoys fine food and it is always an adventure to dine with her. She chose two appetizers rather than an entrée. The Barbabietola E Bufala was an exquisite salad of marinated Italian Buffalo mozzarella with Cookstown beets, preserved lemon, Tuscan pistachio and house made concord grape.($16.00) The plate was a visual delight. The flavor was exotic. This restaurant uses a lot of ‘designer cheeses.’ It is amazing.



My dining companion also enjoyed the Arrosticini. Grilled lamb’s meat skewers were served with salmoriglio, lemon and olive oil finished with ricotta salata.($10.00) My friend stated that she had never tasted such delicious perfectly cooked lamb.



I enjoyed my Cavatelli Al Pomodoro ($21.00) Fresh hand rolled pasta was prepared with seasonal ripe roma tomatoes finished with fermented ricotta, basil and ottobratico olive oil. Handmade pasta is the best. It is even better when prepared al dente.



This is a very unusual menu. How about Cervello? ($9.00) It is lamb’s brain alla saltimbocco with nipitella agliata. Orecchio di Maiale are plated pig’s ears with wild fennel salt.($8.00) Lingua di Amanzo is a house cured grass fed beef tongue rubbed with black pepper. A choice of three Salumi di Buca is offered for$18.00)



Not all the dishes are unusual gourmet delights. The Orata is a whole Butterflied Grilled Nova Scotia Sea Bream served with barile olives, preserved lemon and organic oil.(426.00) Tagliata Di Bisonte is a calabrese spiced bison, clod tender with Sicilian cicoria, spring onion, autumn berry and panetta.($36.00)



Save room for dessert. The Chocolate Hazelnut Gelato was so delicious. I enjoyed a sampling of one of the unbelievable cheese served with preserved strawberries. Gourmet food at its best. The well heeled crowd would agree.