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Splendido Restaurant Review: When former sommelier Carlo Catallo and chef Victor Barry took ownership of Splendido, they made sure to preserve its high level of service and its menu through the use of mostly local, in-season ingredients. The 80-seat dining room is airy and contemporary in tone with muted colors enhanced by dashes of brightness, beveled mirrors, crisp white tablecloths and modern Italian lighting. Splendido offers one tasting menu, which changes regularly. Dishes are simple, but refined, like sweet corn soup and goat cheese gougère or smoked Ontario trout with pickled cipollini onions. Expect technique-driven preparations like salmon belly with mushrooms, served rare, perfectly cooked hanger steak, or deconstructed strawberry shortcake. Private dining menus, including the likes of foie gras parfait, Cumbrae farms beef striploin and ricotta agnolotti, are available for those who would like to book for a special occasion.