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aglio y olio

sallan Oct 24, 2011 08:18 AM

Anyone know of any good, mid-priced italian restaurants with an aglio y olio that is neither overwrought, nor burdened with extra ingredients, preferably in the western, downtown end? Need to find a new spot after bar one closed. grazie mille.

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    FrenchSoda Oct 28, 2011 08:02 AM

    Doesn't help you in Toronto, but if you happen to be in Ottawa, definitely stop by Navarra in the Byward Market. Oddly a Spanish restaurant with a mostly Italian menu, but the best Aglio y Olio I've had in a restaurant in Canada.

    I'm also a Torontonian though, so I will be happy to hear any suggestions a little closer to home

    93 Murray St, Ottawa, ON K1N5M5, CA

    1. TorontoJo Oct 28, 2011 08:09 AM

      Many Italian restaurants would likely make one for you on request. Trio, at Yonge and Lawrence doesn't have it on the menu, but they've always accommodated me when I've asked for it, as it's probably the single easiest pasta dish to prepare and restaurants always have garlic and olive oil on hand.

      So go to your favourite Italian restaurant when it's not too crazy busy and ask.

      4 Replies
      1. re: TorontoJo
        Googs Oct 28, 2011 08:44 AM

        i agree that many will. I disagree that its the easiest to make. I'd characterize it as deceptively simple. Anyone can make it; few make it well. So very easy to get the balance wrong.

        Also not on the menu and not in the west end of town, Fusilli makes it each and every time I ask (I have moods). Variations on the theme (con pollo anyone?) are also entertained. Sinfully delicious.

        531 Queen St E, Toronto, ON M5A1V1, CA

        1. re: Googs
          TorontoJo Oct 28, 2011 08:48 AM

          Fair enough -- any competent Italian kitchen can make it well. :)

          1. re: TorontoJo
            Googs Oct 28, 2011 02:54 PM

            Agreed. There are just so few I thought it worth warning the OP. Just the tiniest bit too much of any ingredient and the dish is ruined. Those that do it well AND serve it with a crisp, clean, stony white are worth their weight in gold.

            1. re: Googs
              bob96 Oct 28, 2011 03:01 PM

              And unless the oil is fresh and extra virgin, the garlic not burned.... When done right, with that minerally white, heaven. agli'olio.

      2. f
        FrenchSoda Oct 26, 2013 10:16 PM

        Old thread, but did you ever find another you love in Toronto?

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