Tips
Ella BrennanOct 3, 2026
Three pasta shapes to make at home
Orecchiette, pici and tagliatelle need only flour, water or eggs, and a little patience. Our sous chef shows you how.
Ella BrennanOct 3, 2026★★★★★4.7/5 from 2.2k reviews
Learn our recipes on Saturday mornings
Cooking classes for twelve, where our chefs teach three dishes and you sit down to eat everything you made.
Booked online in seconds and our table was ready the moment we arrived.
Theo AlvarezBirthday dinner guest
Our kitchen in numbers
Reservations, orders and covers from the last month, in the dining room and online.
40seats in the private room
12local farms we work with
15 minfor takeaway orders
120kplates served each year
Process
Book a table From booking to dessert
01
Choose your time
Pick a date and time that suits you online.
02
Tell us the occasion
Birthday, date night or business dinner, we prepare accordingly.
03
Enjoy your meal
Sit back while our team takes care of everything.
04
Take the taste home
Order your favourite dishes for pickup next time.
Guest reviews
Kind words from our tables
Guests share the dishes and evenings they still talk about.
Delivery arrived hot and beautifully packed. Just like eating in.
Tariq DelgadoWeekend brunch regularThe cooking class was such fun, and I finally make proper fresh pasta at home.
Zoe MensahFood bloggerWarm welcome, wonderful wine pairings and a dessert we still talk about.
Chloe RossiBirthday dinner guestThe cooking class was such fun, and I finally make proper fresh pasta at home.
Owen PatelRegular guestWarm welcome, wonderful wine pairings and a dessert we still talk about.
Ethan AshfordCooking class studentOur go-to place for business dinners. The private room is perfect.
Luna HarlowBusiness dinner hostJournal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
DessertsNora FischerSep 17, 2026
Our chocolate tart, step by step
Our pastry chef shares the recipe behind the dessert guests ask for most, from crisp pastry to glossy ganache.
Nora FischerSep 17, 2026
Stories
Kai NguyenJul 14, 2026
Meet the farmers behind our menu
Three of the twelve families who grow our vegetables, raise our lamb and make the cheese on our board.
Kai NguyenJul 14, 2026
GuidesLea QuinnApr 10, 2026
Planning the perfect birthday dinner
How to choose the date, the menu and the cake, and the details our team takes care of for you.
Lea QuinnApr 10, 2026The kitchen team
Join the team Meet the kitchen team
Arjun Silva
Sommelier
Omar Sato
Restaurant ManagerMaya Varga
Front of House LeadIvy Okafor
Pastry ChefJournal
From our kitchen journal
Recipes, farm visits and the stories behind our seasonal menus.
Vegan dishes worth crossing town forOur three most ordered plant-based dishes, and the techniques that give them real depth of flavour.How we make our sourdough every morningA 36-hour process, a starter we have kept alive for nine years and the 5 am shift that bakes every loaf.Five wines to pair with a summer dinnerOur sommelier picks five bottles under $30, from a crisp Albarino to a chilled light red.Vegan dishes worth crossing town forOur three most ordered plant-based dishes, and the techniques that give them real depth of flavour.
Contact
Find us and say hello
Call to book for large groups, or visit us for lunch and dinner six days a week.
Porto108 Hillcrest Road
Toronto2 Lakeview Terrace
Toronto317 Riverside Drive
21.6kreaders every week
First to the table
Subscribers hear about tasting nights and special menus before we post them anywhere else.
Takeaway
Reserve your table tonight
A few tables are still free this week. Book yours in seconds.
