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Jan 30, 2014 08:00 AM

Red Sauce - 50 Clinton Street

This is the place that is in the previous Acadia restaurant. When they said casual Italian they really meant casual it seems!

Someone let me know how the $14 Muffaletta is!!

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    1. re: JennaBean


      If it wasn't replacing a much loved and too short lived fayn dyning establishment I think there's an audience for this stuff

    2. Looks like someone's been to "Parm" in NYC...

      JennaBean, what is sad?

      6 Replies
      1. re: kwfoodiewannabe

        IMO the last thing we need is another cheap "american" style Italian place. It does nothing for me. When Acadia had Matt and then Patrick at the helm it was a place doing something different and interesting.

        1. re: JennaBean

          Ahhh... so you were lamenting the passing of Acadia. Never made it, unfortunately.

          While I will admit the whole "Parm", American diner, 1950's menu font thing is a bit(?) trendy, I LOVE a good chicken parm, so if the quality of the food is there... well, then I would be willing to give them a try.

          Speaking of which, besides California Sandwiches (where I prefer veal) who makes a good "old school" Chicken Parm in T.O.? Perhaps a new thread idea...

          1. re: JennaBean

            Seriously? Can you name me one other spot I can get takeout spicy rapini and a veal parm at 130 am on Tuesday? Hell, anything besides dons or commisso brothers I can take out at 130 on Tuesday. Maybe we're not exactly hurting for low-end (price wise) options but we're definitely hurting for anything good I can takeout after like, 9 pm.

            That being said, the early meals I had at Acadia were fucking great and I'll miss that place, although I don't think Id been since the first guy left really

            1. re: disgusti

              I'm really not the target audience. I can't imagine any time where I would actually go to this place. Maybe if I had picky kids or something like that but no rug rats in my world. :-)

              1. re: JennaBean

                I loved the 'older' versions of Acadia - but right from my first visit I felt that the food being served there would be a difficult sell in that neighbourhood. I rated it among my top 3 restos in Toronto, at the time - but saw the 'average' place in that neighbourhood packed with a bar scene with food. That's the reality.

                So now they've switched to Italian (mirroring the competition) and could be successful - if they have decent food and can persuade the people to move from their current bar of choice. It doesn't seem intended to attract 'new' visitors to the area.

                Such is the life of a restaurateur in Toronto. Good luck to them. But I miss Acadia - and I also miss L.A.B. which was just around the corner and didn't survive. Plus the Feasting Room 'head-to-hoof dining' pop-up which lasted six months at the same intersection. All 3 drew me to the area - but failed as they didn't attract the locals.

                Can you say, Location! Location! Location! (at least for those who try to carve a new niche).

              2. re: disgusti

                Yeah, the late night hours 7 days a week are definitely a plus. I am sure I will try this place just because of that. Sure the cocktails will be decent

          2. The menu looks yummy enough on paper, so that's encouraging.

            Nicely done website too.

              1. re: kwass

                that better be the world's best kaiser

                1. re: kwass

                  I'm even sadder now that I see that. That's one sad looking sandwich.

                  1. re: kwass

                    Thanks, kwass. Looks ok, I guess...

                    I think I'll wait for the reviews.

                    1. re: kwass

                      Obviously I don't have anything to give perspective, but that sandwich looks about half the size of a California sandwich from a couple of blocks away. Also, why the need to change the language? 'Rabe' is 'Rapini' here.

                      1. re: Yongeman

                        Rabe is the Amercian way of saying it. Makes sense that they'd use that terminology given that the resto seems to be about Italian-Amercian comfort food. Non?

                        1. re: magic

                          Of course, as long as they charge US prices and provide US service then it's OK.

                          1. re: estufarian

                            Then I wouldn't hold my breath :)

                            I mean I have not been to Red Sauce but few if any places in Toronto are in the business of giving us U.S. value or service!

                          2. re: magic

                            Yeah, I'm familiar with 'broccoli rabe' as the way that Americans say, 'rapini', magic, but I'm old-school about not becoming 'them'. It's not a big deal, but it still pisses me off.

                            1. re: kwass

                              The Meatball Hero looks pretty tasty. Will have to try.