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Kudos to crudo

If there’s something I preach time and time again, it’s simplicity, quality and creativity. And when a restaurant gets this right, I become a loyal fan.

There is such a restaurant in Toronto called Buca.

Recently I ate the best crudo I’ve ever had there. It was a whole branzino carved tableside. On top the server drizzled prosecco, olive oil and lemon juice and then shaved sale di Cervia (a slightly sweet sea salt from Emilia Romagna) over the top.

So delicious. So simple. So creative!

Bravo to Chef Rob Gentile.

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