About the Restaurant

Toronto’s obsession with Italiana never seems to abate, and Giulietta is one of the reasons why. Chef Rob Rossi was at first pooh-poohed (the nerve to close Bestellen!) before being embraced twice over. Rossi partnered with David Minicucci (L’Unità), and they ran with their idea of serving Italian food that’s clean, simple and addictive. Pasta is a must. Tonnarelli, a long Roman pasta, is spiced with kampot black pepper and pecorino cheese. The real treat, though, is the $125 bistecca di manzo, a Haldimand county bone-in striploin seasoned with rosemary, garlic and sea salt. They’re a coveted find in T.O.