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Review - Falasca S.P.Q.R.

Based on a tip from Lazar in http://chowhound.chow.com/topics/785110, I decided to go for dinner there since I was in the area.

The place is brand new. Like, a bit rough around the edges, but in a polished, nice way, like they just unpacked some shiny stuff but didn't have time to put it away totally.

Service was excellent, friendly without being obtrusive. I think I was being served by the young couple who owned the place? They had that aura around them of being invested in the place.

The menu offered some bruschettas, some salads, some pastas, and a lot of pizza and calzones. I went with a Primavera, which in their world is scamorza, fior di latte, arugala, and grape tomatoes.

The pizza arrived quickly, and piping hot. It was a knife and fork meal, as it was a very thin crust pizza.

I liked the cheese choices, they turned out much more creamy and smooth than a typical mozarella pizza.

The crust was good. I'm a bigger fan of more crispness, less chew in my thin crust pizza. The amount of charring was lower than I prefer as well. But these are minor quibbles. It was a good crust overall.

The toppings were quality, a heap of fresh arugula and some nice sour-sweet grape tomatoes.

Not a place I will travel across town for, but then, there really isn't one I will do that for. But if I am in the neighbourhood and craving some thin crust pizza, I will definitely return. Next time, I will try one with tomato sauce and see how their sauce tastes.

http://falascaspqr.com/

2057 - 59 Yonge Street
Toronto, Ontario, M4S 2A2
Tel: 647.352.5155

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    1. Anyone know if they have a website and do take-out? Ever since the Balmoral Terroni closed, there's been a shortage of good takeout pizza in the general neighbourhood.

      2 Replies
      1. re: torontofoodiegirl

        The website is in my initial post. Right now, it's very minimal.

      2. I work just down Yonge a few blocks...looking forward to checking it out. No great pizza nearby, and their gelato spot is impeccably run.

        1. Hey Pincus, I am surprized we didn't run into each other there. Actually, I was in the neighbourhood as a coincidence, and walked in. Didn't stay for anything, just wanted to see the place.

          I was hoping to get something to go (like a slice) but right now they only do that at lunch, and sell it by weight, which is an interesting idea.

          As I was turning to go, I glance back and saw Alessandro in the kitchen, he came out and we had a quick chat (as they were busy in the kitchen).

          At some point they will be licenced, and he will be expanding the counter/takeaway service times, and I believe that he has applied for a patio. Since they opened on Saturday, he has been doing brisk business (at lunch he has been clearing out the counter everyday) , the people in the area have responded really well. His vision is to bring a part of Rome to T.O.

          I took one of the menus home for a read through, and must say that I can't wait to go back for a proper meal. I am intrigued about their pasta as the menu says that it is cooked fresh to order and can take 12 to 15 minutes.

          Anyway, after that I went across the street to his Gelato shop and walked away happily eating a small cup with Amarena and Pompelmo Rosa

          7 Replies
          1. re: Lazar

            Some day when I am feeling especially exercised and virtuous, I will do a double visit to Falasca and the Gelato shop.

            I too was intrigued by the pasta offering. And thanks for clearing up what that weight list by the front counter meant.

            1. re: Pincus

              Well finally made it over there this past weekend with nephew and my folks in tow. Unfortunately it was early afternoon, so the dining room wasn't open. So we took our order outside and ate at one of the standing tables.

              There were 3 offerings that were ready at the time. Margherita, Patata (potato) and the other that I cannot recall the name, but it had walnuts, cream, and prosciutto (the cream was more like a cream cheese or marscarpone).

              All 3 were excellent, surprised that i really enjoyed the prosciutto one as I am not a fan of walnuts. Potato was the least exciting but it was still delicious.

              Allesandro was behind the counter cutting up slices, weighing them and heating them up. and it was a steady stream of people, he was actually swamped, and just as he was about to run out of pizzas, an tray of a new variety (it had zucchini on it) arrived, so they seem to have the timing down to a science.

              Overall it was more of a snack than a meal. The fact that we had to stand around was a little annoying, given that there were so many people lined up in front the the relatively tiny counter.

              It is definitely not Pizza Pizza, I mean given the freshness and quality of the ingredients, do expect to pay a little more. But I think that it will be more economical to go there when the dining area is open.

              Regardless of these minor points, it will be/is a perfect summer spot in the area to just grab some high quality pizza.

              ...and yes, afterward we went across the street and got some gelato...yes, yes, I am a lemming....

              1. re: Lazar

                How did the pricing work out based on weight versus the "per slice" model?

                1. re: Pincus

                  Good question. Essentially 3 slices with a large bottle of mineral water to split was over $30. Had we gone to Pizza Nova, or Pizzaola or Amato's (are they even around anymore?) it would have definitely been less than $20, and the slices would have been been much larger in comparison. But size does not account for quality, which is where the difference lies.

                  It is important to note that what I have written above is comprized of the overall cost. Each type of slice had a different price per weight. Also, if you consider the cost of the pizza when the dining room is open, I believe it is very similar to what you would find in say Terroni or similar.

                  And from what I am aware of, places like Terroni or Libretto do not do the slice thing, so Falasca is serving a need (in a way).

                  -----
                  Falasca
                  2057 Yonge St, Toronto, ON M4S 2A2, CA

                  1. re: Lazar

                    Yes, the full size pizzas were comparable in price to anything else around town in the same league. Thanks for the info!

                2. re: Lazar

                  I wanted to be impressed, but wasn't. We picked up some pizza and two versions or arincini the other day for $25. Pizza was decent, but not very flavorful and didn't have the char I love on the crust. The arincini was dry, under seasoned and leaden.

                  Agree with Lazar, more of a snack than a meal at this point. Curious as to see the entire menu and dining room open...

                  1. re: stephen

                    Yeah, the char was a sticking point for me too.

            2. I just got (and finished) two whole pizzas: the funghi and prosciutto, and the spicy salami. The Funghi was OK but nothing amazing, and the salami was really good. I do like the dough (very thin and just a bit crunchy) and cheese a lot, and the sauce on the salami was just right. But I do take issue with the price: $30.17 for two pizzas which are very thin and small. Plus, I got a can of coke and Alessandro just said "let's make it a round $33". $2.83 for a can of coke? Are you serious? As much as I like Alessandro, the pizza, and the Gelato across the street, this was just pushing it.

              2 Replies
              1. re: sepandee

                I dunno, the pizza prices seem in line with the other "high end, thin crust" places in town, but the $2.83 for a can of domestic pop, even with tax thrown in, is a bit of gouging.

                1. re: sepandee

                  If the $30.17 for 2 pizzas was the pre-tax amount (although it would be a weird price) then $33 all-in with a coke makes sense as a bit of a deal.