Trio Ristorante Review

Trio Ristorante may not be one of those much talked about downtown Toronto restaurants, but Midtowners in the know have been singing its praises for years. The romantically lit two-story restaurant on Yonge Street has been serving up a tantalizing mix of traditional Italiano for nearly 8 years.

Owner Eduardo Beccati hails from Calabria in Southern Italy, and describes his fourth restaurant as a family oriented place for great pizza and handmade pasta. The mix of tables reflects his statement, though don’t cross Trio off your date night list.

The sweet aroma of roasted garlic from their wood oven-baked bread is the first thing to hit my nose when I walk in. It’s a perfect compliment to the windowed wine cellar, the flickering candlelight, and the Italian love songs. It makes me feel like I’m back in the “old country.”

We start with a trio (appropriately) of breaded calamari and two of the day’s specials: a caprese salad with imported Italian buffalo mozzarella, and a delicate beet carpaccio salad with spinach, goat cheese, pickled onions and pine nuts. Eduardo tells me that there’s always something new on special. With 75% of his customer base comprised of returning customers – many whom he knows by name – he wants to keep the menu exciting for everyone.

I’d advise against simply coming in for quick pizza. Trio lends itself to those lengthy, multi-course meals that Italy is famous for. It’s a relaxing environment where our 3-hour meal didn’t feel very long.

Many of their pastas are made in-house by hand, though don’t ignore their Orecchiette alla Barese. While the little shell noodles aren’t rolled-out on site, they pair perfectly with toothsome, fresh Italian sausage, the bittersweet contrast of sautéed rapini and cherry tomatoes, and a light olive oil and garlic sauce.

That said, their soft, hand-made cappellacci stuffed with tender veal cheek and topped with a creamy tomato sauce and truffle oil may have been the dish of the night.

Bite my tongue, as I remember each bite of the French cut veal chop. Their corn-fed Alberta veal is aged 28-30 days and comes in gut-busting 16 to 18-ounce portions. It’s served on a wood board for a reason.

Take a few more sips of wine, or, better yet, order a glass of limoncello or grappa as you culminate a satisfying marathon feast with a smooth bite of dolce di latte. Creamy ricotta from Italy is whipped with a touch of crème and condensed milk, and served with a dash of sour cherry syrup on top and fresh berries. This is one special that I hope would become a mainstay.

As I laboriously rise from my seat to shake Eduardo’s hand, I feel like this is something that all the regulars do at the end of the meal, a thanks to the Don himself – I wonder why I hadn’t dined here before. Truth be told, there are a lot of terrific Italian eateries around Toronto, now I just have a new one to add to the roster.

Have you checked out Trio Ristorante yet? Let us know your thoughts in the comments below or tweet us @ViewTheVibe.