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Pizzeria Libretto anyone know when its doors open at 221 ossington?

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I'm so stoked. Anyone know anything besides REAL Neapolitan pizza?

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  1. I'm the proprietor of Pizzeria Libretto. We were trying to open for August 8th, but have been delayed with construction by one week. We should be open for mid August. We will be making pizza according to the VPN guide lines. The rest of the menu consists of appetizers, salads, house-made salumi, and formaggi.

    5 Replies
    1. re: pizzeria_libretto

      Thanks for the reply. Nice to hear it right from the source. Ive read the guidelines you will be following and I LOVE IT. REAL PIZZA for real pizza lovers. Cant wait to try it!! Please post when you have opened your doors for us pizza starving Torontonians and good luck with your business.

      1. re: pizzeria_libretto

        Do you have a website for Pizzeria Libretto?

        1. re: dragonflygrl

          www.pizzerialibretto.com
          it will be live with menus and all other info very soon.
          thanks for the interest

          1. re: pizzeria_libretto

            Any chance that the restaurant is opening up this week for dinner?

            1. re: salumifan

              Last night there was a sign on the door that said they were having a private party, but would be open to the public tonight.

              (I'm a frequent reader and new poster...looking forward to participating in the Toronto chow discussions!)

      2. If all those ingredients get used, I will be visiting regularly!

        1. Is it supposed to be a sit down type restaurant or a take out place? I live down the street so I'm super excited.

          1 Reply
          1. re: cutehinano

            it is a full service restaurant that will be open for dinner only to start. In September we will start lunch and take out, and then not too soon after delivery.

          2. This place is news to me, and it sounds great!...any chance they have a wood fired oven?

            1 Reply
            1. re: Recyclor

              Yes they have a Wood-burning oven which was made from a third generation pizza oven builder in Naples and shipped here.

            2. Let me know when the take-out is ready :)

              6 Replies
              1. re: duckdown

                Is this restaurant affiliated with the Silver Spoon, or is it the former Chef from Silver Spoon opening his own restaurant?
                I very much enjoyed the food at Silver Spoon, but would not return because of server issues. I would be delighted to have Chef's food at another venue.

                1. re: erly

                  It's the owner/chef from Silver Spoon opening a pizza parlour...love the Spoon!...Marimba!

                  1. re: Marimba

                    Looking forward to this!

                    1. re: futronic

                      So are these guys open yet? Craving some pizza for

                      1. re: visualhornet

                        I walked by yesterday and the windows are still papered up with the coming soon sign. So excited for this to open. Who knew Ossington would become the next hot spot!

                        1. re: visualhornet

                          I got a peek inside the other day, and had the chance to speak briefly with the manager. They are aiming to open around the 26th,(Aug).

                2. It's now open! looks so good.

                  pizzerialibretto.com

                  6 Replies
                  1. re: rlouise

                    Sign out front said they were officially opening today at 5 pm. Can't wait to check it out!

                    1. re: Food Tourist

                      Well, I know where I'm going tomorrow.

                      1. re: Food Tourist

                        I just wrote a long review and then my computer ate it.

                        So here's another version:
                        Enjoyed dinner on Sunday night. Highlight was the excellent service and the house-made sausage pizza ($13), though the sausage itself was so-so. Margherita pizza ($12) was too soft with skimpy toppings (basil in clump in centre). Apparently all ingredients go into the oven raw, so the longer they need cooking, the crispier (better) the pizza becomes. Another factor may be elapsed time between oven and table as we suspect the margherita was waiting around before being delivered. Marscapone-hazelnut bruschetta ($6 for 3 pieces including olives and red pepper on side) is too crunchy (overtoasted) with weird topping. Would stick to conventional ingredients next visit. Burrata-heirloom tomato salad ($7) lacked runny-soft texture to the cheese and not enough taste to the tomatoes themselves considering their pedigree, but enjoyable nonetheless. Chocolate-hazelnut sorbetto ($5 for 3 small scoops, one small yummy biscotti and 3 raspberries as garnish) reminded us of flavourful fudgesicle! Slightly sour Reunion Island espresso ($3) and average pinot noir ($6.50) didn't do much to round out the meal, but the all-Italian wine list is both affordable and accessible as every one is available by the glass, ranging from $4.50 to $12. Yes, we'd return, but will try other menu offerings. Take-out appears to be available already, as evidenced by the people leaving with 5 boxes piled high. Great vibe and music that appeals to 30-somethings.

                        1. re: Food Tourist

                          wow, i visited again tonight and was right behind 2 guys getting 5 takeout pizzas, piled on top of eachother

                          i was right behind them but only got a single margherita pizza... I wonder if you were there when I was :) This was probably around 8 or 9pm I think.. maybe later

                          my pizza was 80% sauce this time with 15% mozzerella and 5% basil

                          The mozzerella is great but theres SO little of it... I love their tomato sauce but there was a serious lack of mozzerella

                          My pizza was nice and crisp this time though.... I'm going to go ahead and say theyre still having consistency issues but it has potential to be awesome.

                          I was planning on getting my Caplanskys takeout tonight but it was closed!

                          1. re: duckdown

                            We seem to be following each other around, dd! I was there from 9 pm on. This place has major potential.

                            I heard Caplansky had a big party on Friday - darn, I missed it!

                            1. re: Food Tourist

                              Hehehe yeah we always seem to miss eachother

                              I've only tried the margherita so far, but next I will try either the prosciutto pizza or the sausage one.. I am fans of both so it would hard to go wrong with them

                              I popped in for the Caplansky's grand opening party on the Friday but there was no way to tell if people were fellow forum goers, I didn't stick around but it looked alright

                              Cheers :-)

                    2. Need them to start doing take-out.

                      1. Looking at the pizza on their menus -- is it raw sliced tomatoes or a tomato sauce?

                        I'm not big on raw tomatoes on my pizza... but a tomato sauce with wonderful mozzerella and basil on a wood fired pizza sounds perfect

                        1 Reply
                        1. re: duckdown

                          I think the canned San Marzano's are run through a food mill to achieve a sauce. The tomatoes are basically "cooked" by the canning process and by the time they've been blasted by a 900 degree oven they are definitely not raw.

                          Looking forward to trying this place. I'd love to see the oven!