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Buca opening soon?

Anyone know any info on what is happening with the opening of Buca on king west? Happening soon? Postponed? Any rumors at all?

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  1. Sounds like they are aiming for the middle of April...but that could be pushed back again.

      1. re: Googs

        It's pretty hard to find (down an ally, next to a club called Cheval). I had a look though the window the other day and it looks pretty close to completion. There's no furniture, but the kitchen / dining areas look mostly finished...

        1. re: JamesJT

          should be open early August (hopefully), with the City strike there are no permits being issued to new restaurants

      2. Just spoke to Chef Rob Gentile who is giving me advice on preparing Coppa at home. They are now open, and running full speed. Not sure if they do lunch...I'll find out.

          1. I've had two lunches there since they soft-opened. Both were excellent.

            The first consisted of an heirloom tomato salad followed by a veal-based pasta The second was breaded zucchini flowers followed by a pasta made with duck eggs and a duck-meat-based ragu.

            Have found Brassaii a bit inconsistent and (sorry) written it off; haven't been to Jacobs' b/c I generally eat out at lunch. That said, Buca has definitely convinced me to go back for more. Friendly, warm, attentive service certainly helps.

            So far, so good, dudes. Keep it up! There are few Chow-worthy places to eat in this 'hood, and I'd like to see you succeed, if only for my own selfish reasons.

            2 Replies
            1. re: suzeo

              Absolutely superb! Closest thing to authentic southern Italian cooking we've enjoyed since our trip to Italy last year. Simply prepared, fresh, wonderful flavours, Enthusiastic staff, helpful but not exactly gourmands. Still we had no complaints about the service. A delightful evening and definitely will return. No signage, so get good directions. This kind of great, authentic Italian needs to be supported by this city.

              1. re: hungryforquality

                What did you eat at Buca, hungryforquality? Which dishes would you recommend?

            2. They were reviewed in Saturday's National Post. Mallet made a specific point about how Buca got it right straight out of the gate, unlike a certain deli which has generated a lot of posts here.

              2 Replies
              1. re: FrankD

                What about the fact that Buca is owned by the Brassaii people and the chef/partner was trained under McEwan?!?!

                Years of experience - abosultely no comparison whatsoever to Caplansky.

                1. re: deelicious

                  Well, since you asked......

                  First course, we (four of us) shared a selection of three salumi, heirloom tomato salad, and a dish of gnocchi (melt in your mouth variety) in a light tomato sauce with basil.

                  Mains were orata in a light lime reduction, pasta with artichokes and octopus, and afunghi pizza. All were excellent. Recommended wine was, I believe a Majus (?) at $45 and an excellent value.

                  Incidentally, the sommelier was from a town in southern Italy called Matera, which was a favourite stop of ours on our last trip. If you're planning a trip to southern Italy, I highly recommend it. Sorry for the travel advice on a food blog.

                  Desserts were a selection of three gelati (salted almond, milk and honey, butternut squash) and a boozy cake in zabaglione plus a glass of Italian dessert wine that our waiter convinced us to order and we didn't regret it.

                  An absolutely delightful evening.

              2. I just got back from Lunch here, and it was fantastic. Solid 8.5/10, and probably the best italian reso in the city. It wasn't out of this world, it was just very good. A good long menu with all sorts of pizza, pasta, cold cuts, salads. Lovely portions of really neat italian dishes. Just to list a few (in their english names):

                fritta with lardo
                Fig and some italian green salad I am was not famalier with (like Mache)
                Zuchini flower fried
                Green tomato breaded and fried
                lamb skewers
                pizza (not wood oven, but very nice)
                Lovely home made sausage on croustini
                Home made Gelati (3 kinds)
                Baba (like Baba rum)
                Good cheeses and cold cuts. mostly home cured

                The ambiance is really nice and the space is just beautiful.

                Glad to have a lovely addition to our city and I hope they keep up the quality. Even the vinegar is home made!

                2 Replies
                1. re: gastronom

                  Has anyone been lately? I would like to know how it is going. I wanted to give it a bit before I headed over so that they can iron out the tough spots...

                  1. re: foodgeek82

                    I've been going since they soft-opened. While there have been a few misses (some items arrive lukewarm and I'm neurotic about having items that are meant to be served hot served hot), they score pretty high for me.

                    They obviously care about the quality of what they send out. Most recently, I had a panini for lunch--a simple thing--but everything, from the bread to the filling to the greens on the plate--was overwhelmingly fresh. Sorry, I know that's not very specific, but every bite had me thinking, "Wow, that's really tasty! Wow, that's really fresh!"

                    Not trying to damn with faint praise at all, but it's sad that so few places get that freshness is one component of the formula for success.

                    Oh, and in response to foodgeek82's remark, I've noticed it's getting busier and busier since I started going. Good on 'em, I say.

                2. The Toronto Starr should have a review in its tomorrow edition.