It finally happened. I kind of wondered if it would eventually, but I didn’t dwell on it much.
I visited the old location of Gio’s (the “Nose”!), the famous Italian restaurant previously located on Yonge St. between Davisville and Eglinton. The location has an unusual restaurant design, where the kitchen is located at the front of the restaurant, exposed for all to see. I paused at the doorway to ask the cook and then waiter if it was okay if I just rolled in on my skates, since I had not brought a change of footwear. I’ve yet to be refused over that. After some discussion, it was deemed okay and I scooted in past the only other customers, a well dressed party near the front that were enjoying themselves greatly. Naturally, they gave me a few odd looks.
I had the soup of the day, a Butternut Squash. It was delicious, though in retrospect I should’ve passed on the pepper.
I also ordered the most unusual (and expensive, I admit) item on the menu: the Filet Burger Rossini, a Montreal smoked meat spiced “filet of beef” on a grilled veal patty sauteed in truffle butter, caramelized onions, topped with honey seared foie gras on crusty ciabatta. Before the picture, however, here’s the “meat” of this odd tale.
My wont is to take pictures of the food as it comes out with my camera and mini-tripod, disregarding any stares I may get from passerbys. I don’t really try to hide it. My first clue I was noticed when the waitress came back and asked if I would like some wine, a second time. I demurred, and was promptly informed that the owner (who I thought was the chef) was buying for me. Ha! I accepted a glass of red.
After the burger comes out, the owner drops by and takes a seat across from me. Introducing himself as Mike, it turns out that he was entertaining some close friends (the other dinner party!), since the restaurant had undergone renovations and reopened a few days ago. He asked if I was reporting. I smiled and indicated the negative. He asked why I had ordered the burger, and if I had had the Bymark burger (I wish I had!). He also explained that Zia Piera was his first high class restaurant, that his previous success was a chain of burger joints around Ontario, this particular burger was named after another world famous one, and that the recipe was twenty years in thought, not to mention several attempts in cooking! He insisted his friend come over to see the burger as he was explaining in detail the elaborate cooking process. He was quite enthusiastic.
Without further ado, here is the masterpiece:
How was it? Very interesting (in the literal sense, not the polite sense). The meat was tender, the foie gras almost pureed in texture. The meat was piled so high that it’s hard to avoid toppling it over. I loved the effect the honey from the foie gras had on the meat. It was also incredibly filling – I barely touched the other bun or fries. An experience I’m glad for, being such a different spin on the commonplace burger.
The owner queried me on my experience, searching for a honest opinion. He noted that I found it quite filling. I should have also mentioned the fries were nowhere near as exotic next to the burger. I was also sent on my way with a small container of free pasta, which the owner said he was going to provide to anyone who ordered that burger. I haven’t had the pasta yet, but I’m sure it’s quite good.
I think I might go back again soon. While I typically don’t repeat a restaurant while trying to sample new places and new foods, as a new restaurant I expect the quality to be quite high for their other dishes, too.
