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Outside Sam Genkov’s new Italian restaurant on King Street
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In front of the dining room proper, there’s a lounge area to accommodate the 5 p.m. rush of suits
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The dining room was designed by the same group responsible for Glow, Vertical and Far Niente
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The kitchen, domain of chef Bruce Woods, is visible from the dining room and York Street
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The private event space, de rigeur for any self-respecting Bay Street restaurant
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Another view of the dining room
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Carpaccio di vitello rossini ($19): veal carpaccio with truffled potato crema, terrine de foie gras and roasted mushroom salad
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Carpccio di pesce spada ($16): swordfish carpaccio, oven-dried cherry tomatoes, bottarga di muggine and lemon-basil oil
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Buffalo milk ricotta–filled ravioli, golden tomato sauce and basil foam ($21)
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Saffron risotto carbonara with lobster and speck, grated pecorino cheese and spring onions ($29)
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Panini Gelato ($10): ice cream sandwich with salted caramel ice cream on brioche
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Gianduja budino ($10): hazelnut chocolate pudding with white chocolate truffles