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May 9, 2012 08:50 AM

"New" Little Anthony's at Richmond & York

Has anyone tried the restaurant since it reopened? Is the food better, worse, the same?

I can only find a reveiw of the opening night online & their website doesn't have the menus available yet.

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  1. I haven't dined at LA since the renovation.

    Little Anthony's has been posting some photos & daily dishes via Twitter:!/little_anthonys

    Here is a recent online review:

    some other information:

    4 Replies
    1. re: prima

      Laughed at the comment in the second link, a lawyers blog, that a negative was a 'golden years' crowd. Nothing worse than an angry hipster.

      1. re: Snarf

        Ha ha. I thought the review was funny. Which is worse- an angry hipster or a picky lawyer?

        1. re: prima

          Although I resemble that remark, I agree.

    2. Has anyone dined at Little Anthony's recently?

      The menu has changed considerably since its makeover.

      $34 3 course pre-theatre prix fixe

      4 Replies
      1. re: prima

        We were there about a month - two months ago. Food was quite good. Nothing exceptional, but quite good. The bolognese was apparently authentically made (also, "with love"), and was the highlight of our meal. Buffalo Milk Ricotta was solid (not literally), while Spaghetti Pomodoro was a bit too tart for my liking. Service was friendly... if I had one complaint, it would be the decor. Despite it's recent renovation, it didn't really appeal to me - something about the grey marble bar and table tops - but I'm no decor expert, and it's just my humble opinion. :)

        1. re: justxpete

          Thanks justxpete. Glad it was pretty good. I've seen the decor from the outside, and agree it wouldn't be to everyone's taste. Looks like it's probably a good pre-opera/pre-ballet option, especially in the winter, but I've got to admit, I miss seeing the old school veal dishes they used to have on the old Little Anthony's menu.

          I am happy to find a Veal Marsala on the Vagobondo $35 Winter Fixe prix fixe content/uploads/2013/01/winter_fixe.pdf , Veal al limone at Paese and both Veal al Limone and Veal Saltimbocca at Carisma

          PS Just add a little sugar next time your Pomodoro is too tart. ;-)

          1. re: prima

            I found LA's to be solid Middle-of-the-road. Not really inspired but a safe option in the area. Sort of place a lawyer might be happy in !

            1. re: estufarian

              Thanks, estufarian. I'm going to give LA's a try next week. I'll probably order the strozzapreti with duck confit or the soft polenta.

      2. i find it kind of meh....i had high hopes given the reins were turned over to Andreas to do the magic of the transformation of mediterra to volos....

        2 Replies
        1. re: ingloriouseater

          I had two amazing experiences at Volos, and then an underwhelming experience, which took place on a night when I didn't see Andreas in the restaurant, around the time LA's was relaunched. It's possible he was across the street at LA's. I haven't been back to Volos recently, but it seemed the front-of-house and the kitchen at Volos were making more of an effort when Andreas was in the house.

          1. re: prima

            i agree that he seems to orchestrate the room when he is there...i mostly lunch there as it is in my work hood...

        2. Just an FYI - Garth Legree, formerly of County General, is now the head chef at LA's. Not sure if this was posted somewhere else, but thought I'd update the thread.

          Focusing on fresh-made pasta, I'm excited to see what comes of it. Planning to visit in a month or two once he's settled.

          12 Replies
          1. re: justxpete

            Has the new menu been posted yet?

              1. re: justxpete

                I just did, and it looks like it's still the old menu that they have up.

            1. re: justxpete

              Wow, that just seems like an odd move for Garth. I'll be staying tuned to see how this plays out.

              1. re: Breadcrumbs

                Not so odd.
                Matt Roulston (ex Splendido) is the Manager at LA's.

                1. re: estufarian

                  Ah, interesting estufarian. I wasn't aware of that.

                  1. re: estufarian

                    Just one small correction - Matt is actually the GM at LA's.

                  2. re: Breadcrumbs

                    I don't see it as odd either. He gets to run his own show at LA's.

                    1. re: justxpete

                      Agreed but, within the context of an Italian restaurant/menu.

                      TCG/menu provides more room for creative licence IMHO.

                      1. re: Breadcrumbs

                        Fair enough, but at TCG, the menu has/had significant input from Victor. Here, although limited to Italian fare, he'll have much more control.

                        I'm excited to see what he does with it. I hear they'll be making all the pastas fresh, for a start.

                        1. re: justxpete

                          Agreed, I'll definitely check it out.

                  3. re: justxpete

                    Just to clarify: Garth has only been here for last few weeks of March. We have adjusted the menu somewhat with more changes coming over the course of the next few weeks. Posting new menus online shortly but they are changing almost every day at this point. I would anticipate the menu to be 100% reflective of Garth's cooking by middle to late April.

                    Matt Roulston

                  4. Went here before an event at the Four Seasons - can't beat the location! We thought the food was fine. We can't offer a comparison to the previous iteration since this was our first time there. Service was OK; they misheard one of our pasta orders and brought the correct one without a problem, but it did slow us down.

                    - bacon wrapped dates – nice thick bacon, good salty and sweet combo, though the advertised gorgonzola was not detectable
                    - peach and bresaola salad – favourite dish of the meal; marinated (?) peach slices really complemented the bresaola well, watercress was fresh, dressing was tasty, pile of pistachios on top were really yummy
                    - butternut squash ravioli in brown butter sauce, pine nuts, balsamic, deep fried sage leaves. Lovely delicate ravioli wrappers, sweet and pleasant dish overall, just a little too much of the butter for my taste
                    - linguine vongole – very nice, linguine was done well, flavourful
                    (large-size pastas are small and manageable – we probably could have had two apps, two pastas and shared a main)
                    - cheese plate - nice, especially the truffled honey – wow, more truffle tasting than sweet! The grapes were only somewhat fresh, the toasted pecans were lovely, cheeses good but a little cold.
                    - vanilla panna cotta with “seasonal compote” - disappointing, as the panna cotta wasn't all that vanilla-tasting, and I had to ask what the pink fruit was - the waiter said peach and lemon juice, so I guess it was sort of a candied/marmaladey version, but not recognisable as peach and too sweet