CAMPAGNOLO

Campagnolo

The fresh pasta at Campagnolo is one of the best I’ve had in the city, this is a restaurant I’d highly recommend.

Atmosphere: Since my friend and I stopped by the August, the weather was nice enough to sit on their enclosed and shaded patio. Tables were spaced out and I really liked the clean lines of the serving ware.

Service: Personally, the service fine during my visit, we weren’t rushed or ignored. However recently I have heard mixed reviews from friends who had poor experiences. I would say for the quality of the meal, it’s worth it to be patient if needed.

Food: For appetizers, we started with the steak tartar and roasted bone marrow with plum marmalade, both of which were delicious. I liked that the tartar came with a truffle egg sauce rather than a straight raw egg. Many restaurants in Toronto now have bone marrow on their menu, what differentiates the dish at Campagnolo is the use of plum, which really compliments the richness of the marrow.

I had the house made pappardelle with rabbit and mushrooms while my dining partner had the spaghetti all’amatriciana. The texture and flavour of the pasta was excellent and cooked al dente, the serving size was filling and the sauce was well proportioned. The rabbit was also tender and flavourful.

It really was a great meal. We finished off splitting the salted caramel budino, which was a great combination of sweet and salty, crunchy and smooth. I can’t wait for my next visit.

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