Rob Gentile

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Move over, sushi. It’s time for salami of the sea

It’s not nose-to-tail dining, it’s tail-fin-to-gill: A Toronto chef brings his genius with marrow and off-cuts to coastal Italian cuisine
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No California-clichéd Italian here

Formal dining is out; authenticity is in. The success of Rob Gentile’s Buca is a case in point.