Toronto is getting a new plant-based Italian eatery at 536 Queen St. West with Osteria Du launching this Friday, Dec. 10.
It’s the latest concept from Awai Hospitality Group – the team behind local favourites like Avelo (upscale plant-based tasting menu on St. Nicholas St.), vegan pizza spot Pizzeria Du (cult classic that started off as a popup during the pandemic) and M!LK (a brunch/dessert oasis).
Pizzeria Du operates out of the same space as Osteria Du (through a takeout window – takeout and delivery only). During the day, the space is also used as a brunch space called M!LK Dessert Bar, but right now they are just doing brunch and are planning on launching the dessert portion in January.
The prix fixe menu offers four mouth-watering courses (a starter, pasta, pizza and dessert) and is accessibly priced at $50 ($60 on weekends). Diners can choose between at least two options for each course from the carefully curated menu. Some of the dishes include the mezza luna rossa – a house-made pasta filled with beet, potato, and ricotta, in herb-infused butter sauce and poppy seeds, or the insalata di cachi, a salad that spotlights persimmon, mixed greens, house-made feta, pomegranate seeds, pine nuts, and sherry vinaigrette.
Of course, there are also plenty of pizzas to choose from, including the classic pepperoni or the margherita, or funkier flavours like the barbequed jackfruit pizza, which features barbeque sauce, pulled barbeque jackfruit, cashew cheddar, grilled pineapple, green onion, and ranch dressing.
The drinks menu boasts an extensive wine, beer and cider list including plenty of vegan options. For those opting for non-alcoholic options, standout items include their take on the Italian classic Pirlo (Rhubarb Stappi, Gruvi Bubbly Rose, and grapefruit) or a selection of teas.
The concept behind Osteria Du has all the makings of a reimagined restaurant of the future. At a time when workers are questioning what they’re getting out of their jobs and joining the “Great Resignation,” Osteria Du tackles many of the problematic issues that have plagued the industry for decades.
“Our kitchen defies the traditional hierarchical system by replacing one headline chef with a whole team of chefs with collaborative spirit in their DNA,” says Roger Yang, founder of Awai Hospitality Group. “It nurtures a culture of creativity and sincere cooperation, and it shows in the exceptional food, in the team morale, and ultimately, our guests benefit.”
This naturally attracts notable chefs who are looking for an egalitarian environment: Melissa Oconor (former sous chef at Planta Queen St. and Planta Yorkville), Gerry Quintero (former sous chef at Rosalinda and chef de cuisine at Pray Tell), and Jason Gocht (formerly of Buca and Scaramouche) are just a few examples that highlight the caliber of talent at Osteria Du. Both Oconor and Quintero worked at Avelo before transitioning to the new restaurant.
To further remedy antiquated industry practices, they’ve done away with tipping, replacing it with a service charge to level the playing field – something they’ve been doing already at Avelo. Additionally, they pay both front and back-of-house staff on the same compensation scale – creating an equitable environment.
Osteria Du launches at a time when plant-based dining has never been more normalized. It’s already set deep roots in the fast food and quick service sector, and the demand is growing daily for upscale options.
“Plant-based dining is here to stay and when it’s paired with a socially conscious business model – that gives us hope for a healthier, sustainable future,” says Yang.
Osteria Du is located at 536 Queen St. West near Portland and is open from Wednesday to Saturday, 5 p.m. to 10:30 p.m. (last seating at 8:45 p.m).
