Zucca

The simple room fades into the
background with the arrival of chewy
poached salt cod on a bed of sweet roasted
peppers and briny black olives, or a plate of
rosy Niagara prosciutto, cactus pear and
shaved Parmesan. Meats are excellent, like
pink, intensely savoury mallard duck breast
sweetened with wild blueberries. An
expertly grilled, dry-aged New York strip is
seasoned simply with sea salt, extra-virgin
olive oil and a side of crunchy, duck fat–
roasted potatoes; the plate’s charm is a leaf
of grilled balsamic radicchio. The desserts
are impressive: the amaretto crème
caramel is silky and rich, and the affogato—
a scoop of vanilla gelato drowned in
espresso—is a perfect hot-cold fix after a
filling meal. The Wines are chosen by
Marcel to match the fare with the sunny
taste of Sicily. The menus, change with the
seasons, reflect Chef Andrew Milne-Allan's
commitment to presenting the distinctive
regional cuisines of Italy.