House-cured meats and a nose-to-tail philosophy are the defining features of buzzing Buca (named after the former boiler room it occupies). Chef Rob Gentile’s charcuterie collection includes culatello, lonza and lardo, and as well as more challenging varieties such as bison and bresaola made with horsemeat. Tuck into seasonal signatures such as crispy pigs’ ear with fennel salt, duck egg bigoli rich with duck offal ragù and pork blood pasta with nduja. A well-informed Italian wine list and slick service make this one a modern classic. There is a second location on Scollard Street, as well as a Bar Buca on Portland Street.
604 King Street West, Fashion District, Toronto, ON M5V 1M6