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
True North Strong Free. Subscribe today.
Rob Gentile
No California-clichéd Italian here
Formal dining is out; authenticity is in. The success of Rob Gentile’s Buca is a case in point.