Cow au Vin
Prego’s herd of beef tastes the lush life By Claire Tansey
Image credit: Finn O'Hara
Variety meats are in. Once-novel specialties like tongue, sweetbreads, tripe sausage and even beef heart abound on Toronto menus. But it’s fair to say that Prego Della Piazza’s Stephen Ricci has out-
offaled the rest of the city’s chefs with his singular approach to kidneys. From summer through late fall, about 10 select heads of the restaurant’s custom-raised cattle are given what can only be called the champagne treatment: for three weeks before slaughter, they’re each fed a bucket of prosecco tranquillo a day. The kidneys, served over rustic chickpeas and a heady prosecco jus, are refined and delicious, their natural pungency offset by a subtle sweetness that hints at the happy hours. Tipsy rib steaks, T-bones and burgers are also available, but the kidneys are Toronto’s new offal ne plus ultra.
Prego Della Piazza, 150 Bloor St. W., 416-920-9900.
TEST Originally published September 2006
Comments
Please note that neither Claire Tansey nor Toronto Life necessarily agree with the comments posted below. Toronto Life reserves the right to edit or delete comments. Read our full policy
You must have a Torontolife.com account to post comments. If you do not have an account you can register now.
There are no comments for this article yet. Be the first to post a comment below.
Post a comment