Etobicoke’s own special little spot, 850 Degrees Pizzeria serves up homemade pizzas, featuring local ingredients, cooked in an authentic wood oven. There is nothing not to love about its pizzas. The dough is homemade using a 120-year-old recipe from southern Italy. The meats come from the Belaga family siblings’ family farm in Ontario, who all
With its old-world ambience and too-good-to-be-true prices, Bar Poet feels magical in more ways than one. Sparkling fairy lights and sky-high greenery add to the already enchanting architecture of the one-time church space. The bar’s self-dubbed “Toronto-style” pizza is made using stone-ground 00 flour and priced at less than $10 per whole pie. For an
Under the old incandescent red and white sign that used to light up Yonge and Gerrard, The Big Slice was one of the go-to spots for a late-night snack or meal. Now, in their Corso Italia location, this pizzeria continues to serve up the biggest and best slices in the city. Owner Giuseppe Salvatore was
A couple blocks south of the Little Italy main drag on College Street lies this tiny, old-school, bare-bones pizzeria. It’s unlikely to remind you of dinners at your nonna’s house, unless your nonna served cheap pizza slices on paper plates and her dining room consisted of a few plastic tables and some orange plastic chairs,
We don’t know what we love more, the pizza or the branding. Part of the Food Dudes empire, chef Matt Blondin is cranking out pies with a lot of personality. Pizza purists that adhere to a certain style like Neopolitan can look elsewhere, but the fermented dough here is worth the visit. Pizzas here fall
The Toronto slice might seem fictitious, as there are so many more notable styles of ‘za. There’s Chicago’s deep dish, New York style, and of course the holy trinity, the Neapolitan margarita, but the original owner of Danforth Pizza House and his family swore that Toronto pies were just as distinct as the rest. Since
The term "food court" does not traditionally conjure up favourable mental images. Prompting memories of greasy fast-food fare consumed under dingy lighting and a seemingly perpetual lack of seating, the food court, along with the high-school lunchroom and the prison cafeteria, has always been on par with some of the least glamorous forms of institutional dining. Yorkdale Shopping Centre's Dine on 3 food collection aims to change that.
Let’s get this right out of the way: “double d” stands for “deep dish,” the pizza style made popular in Chicago that this Toronto locale specializes in. Double D’s is the only place in the city for for pizza with crust so high it finally makes sense why pizza is sometimes called a pie. Cut
Burger’s Priest founder, Shant Mardirosian, enters the world of pizza with Fourth Man in the Fire Pizzeria, an American-style pizza place on Dundas West. Fourth Man in the Fire serves classic 18-inch pies, accompanied by salads and other items like panzerottis and mozzarella sticks. Despite being located across the street from more upscale pizza and
Since 1965 Frank’s Pizza House has been serving quality pies to the people of Toronto’s Corso Italia. On St Clair just west of Dufferin, this OG pizza house is making classic Neapolitan-style pizza with an assortment of traditional and not-so traditional toppings. With a classic margherita or a wild card like the pupa (tomato sauce,
Since 1997, Magic Oven has been giving Torontonians the best-tasting pizza that is also the best for them and whatever their diet may be. Before every restaurant had an obligatory vegan option, gluten-free substitute or paid particular attention to anyone other than omnivores, Magic Oven was making everyone’s favourite dish (pizza) with all the accommodations,
Masseria, the name of King West’s new quick service pizzeria, is a southern Italian word that refers to a communal dining hall where workers and their families gather to break bread. The menu offers pizzas, salads and sandwiches and is meant to be fast, modern and casual, a sort of elevated pizza eating experience akin to that of Pizzeria Libretto or Queen Margherita Pizza.
Pizza, pho and burgers are all such ubiquitous menu staples that it’s hard to justify picking one for a list — especially in a town with plenty of outstanding pizza: Pizzeria Libretto, Queen Margherita Pizza, Maker Pizza. We even have a flawless Neapolitan place down the street from our home, Via Mercanti. And yet, if
While Hogtown has undoubtedly been gripped by pizza madness, gourmet slices to go are something that we haven’t quite mastered yet. North of Brooklyn is here to change that. Hidden behind Queen West’s Hero Certified Burgers, this tiny pizzeria means that you won’t have to make the haul down to Williamsburg to satiate that craving for thin-crusted goodness.
Victor Barry had Splendido. He was chef/owner and it was fancy and delicious and beautiful … and not so full. Because fancy is over. It’s gone the way of quiche and French onion soup. Also, Mr. Barry (so he says on the menu of his new resto) wanted to slow down and be more family-focussed.
To know ’em is to love ’em with Pizzeria Libretto. The chain of Neapolitan pizzerias is one of the city’s best known because it is so many people’s favourite. You should definitely come for the pizza no matter if you’re vegan, gluten-free or dairy-free. The funghi di boscowhite pizza is one of Pizzeria Libretto’s most