4th Annual Maverick Chefs Issue
“Finding high‐quality ingredients can be a huge challenge over the winter,” she [Solomon] says. But her determination and belief in her vision are not to be taken lightly. Solomon has spent more than a decade developing close relationships with Italian artisanal cheese‐makers and butchers… Solomon doesn’t rest on her laurels. She has a drive to continue learning and improving.
“Ten Great Places to Eat”
Convivial at lunchtime, romantic in the evening, this Tuscan dining room is true to its school: no pizza and hardly no tomato in sight. But there’s pastas and polentas you won’t forget and hearty game dishes (like the wild boar ragu) you won’t find anywhere else.
“Everyone’s Crazy for Seasonal Italian Food”
The restaurant specializes in the regional cuisine of Tuscany, which is based around meats like wild boar, pheasant and beef. They make all their own pasta and bread in‐house and Solomon is now looking into making her own charcuterie… “At least twice a week, people ask for Caesar salad and tomato sauce,” she admits when we ask if Torontonians need to learn more about Italy’s regional specialties. She points out that August and September are great for serving tomato‐based dishes, but the rest of the year they’re not in season in Tuscany, and so don’t appear on her menu.
It’s a strange thing that Alida Solomon’s comfortable, stylish ode to Tuscany’s food is still one of the only good, truly regional Italian rooms in the city (there’s not a pizza in sight), but the talented chef doesn’t seem to be hurting from lack of competition… Solomon is a master at sourcing ingredients…Big flavours abound…