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Strada 241

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Checked it out on Friday night. Venue is a beautiful old building smack dab in the middle of Chinatown, 241 Spadina. Service was great, no waits, friendly waitstaff, very attentive. We split the grilled caesar salad, linquine puttanesca, and a margherita pizza. Loved the salad and the pasta, but the pizza was so so. (imho, Libretto is WAY tastier) No wine. Apparently the liquor license comes into effect today. We will definitely go back, if just for that terrific salad.

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  1. I've been as well. We too had the grilled caesar, the clam pasta and but the Michele e Paolo which has guanciale and eggplant caponata. I liked the pizza dough and toppings a lot but I would like a little more char on my pizza and I would like the sauce and cheese to make it further to the edge of the pizza dough!

    We took home some of their baked products - morning bun, croissant and a meringue cookie - all amazing!!!

    5 Replies
    1. re: JennaBean

      Remind me again, who is the chef / owner?

      1. re: millygirl

        Guy Rubino and his brother...not sure of his name.

        1. re: BIGeater100

          Michael and their long-time chef Robert G who worked with them at Rain and Ame. He's a great pastry guy and recently took the bread program in San Fran. Hence all the great baked goods. If you go, make sure you have one of Roberts desserts or baked goods. Worth the visit alone.

          We chatted with them when we were in and they are making everything in house on the pastry/bread sides of things.

          Their meat products are Guy's recipes but he found some place in Woodbridge to cure in a controlled environment.

          It is much more casual and not trying too hard to be anything it is not beyond good quality simple Italian IMO.

          1. re: JennaBean

            just did soup and sandwich lunch and fully agree it's nothing beyond well executed simple italian. that being said, i really prize execution because it means tasty and not everyone can get that right.

            i've now got it on my list for a simple dinner and can't wait to go.

            1. re: pinstripeprincess

              went for a dessert stop midweek (they're open until 12am each night) and though the list screams cream and custard desserts... robert does so much more with them. lots of textures and flavours going on.

              i get the feeling that the toppers change up relatively frequently with the base staying the same so i'll just say that between two desserts there was poached fruit, brownie, cake, gelato, meringue and sauciness on top of the custards/ice creams. my only comments would be a bit too much salt for one and a very strong saffron flavour that was very well balanced only when having a proportioned bite with all the toppers.

              i am getting darn happy with the place.

    2. Planning on going tomorrow for lunch. So glad that everyone's had fairly good experiences there. I'll report back after I've gone. Just so I know, is the pizza worth trying or should I stick with the other stuff on the menu?

      2 Replies
      1. re: kwass

        Went Friday for lunch with a pal: had the Pasquale pizza (spicy salumi, black piited olives, roasted red peppers, fresh basil), buccatini pasta, side of rapini. Pizza was v good - crust has a good chew - reminds me of libretto but not as soggy in the middle. Pasta was excellent - the tomato sauce was very flavourful. Rapini was served cold which was a surprise but was v tasty. Terrific service, portion sizes are healty and the pricing is reasonable. Lunch with 2 glasses of wine each (yes a happy lunch) was $80 pre tip.

        1. re: kwass

          Went today for lunch with a friend. We shared the grilled caesar, fettucini in a lemon-olive oil sauce with mushrooms, and a margharita pizza. The salad was very good...really really garlicky. The pasta was a little salty, but really delicious, and the pizza was just average. Overall, it was a good experience. I would definitely go back, but I wouldn't rush to go back.

        2. Anybody been for brunch lately? thanks!

          1. I hated it. The sauce had no flavor and the cheese was Kraft, not fresh Mozz. Can't go back... just can't.

            4 Replies
            1. re: celtgirl

              You really think the cheese was kraft? I can't imagine that they wouldn't use fresh mozzarella.

              1. re: kwass

                I don't believe for a second it was kraft. Guy and Michael are Italian I just don't think they would do that, no matter what the price difference might be.

                1. re: JennaBean

                  I tend to agree with you!!

                  1. re: kwass

                    Same. I've always found everything there to be of a fairly high quality. And I actually love their pizza!