Dining
BY GWE N D OLYN R I C H A R DS
NEW
At Cotto, chef and co-owner Giussepe Di Gennaro
returns to his passion for simple, timeless Italian
dishes. The menu is peppered with traditional
favourites, such as a spaghetti carbonara, a
pappardelle ragu, bruschetta, panini, and Gennaro’s
trademark arancini.
A small slice of the Canary Islands is now nestled onto
17th Avenue SW. Las Canarias has made the move from
the northwest corner of the city, bringing its Spanish
ingredients—like the iberico and serrano hams, cheese and
chorizo—and true tapas menu to the inner city.
Nibble on papas bravas, marinated olives or an
assortment of montaditos—slices of bread topped with
smoked oysters, chorizo, white anchovies or omelet—while
awaiting a sizzling hot pan of paella made from Valencia
rice and speckled with various combinations of seafood,
chicken, beef, and chorizo. (Dig down to scrape up the
deliciously crispy edges and bottom of the dish.)
Enjoy it all with some sangria or any of their selection of
Spanish wines and pretend for a moment you’ve escaped
to the Mediterranean (page 66).
54
where.ca
JULY/AUGUST 2017
The space
has a rustic
feel and it’s
easy to settle in
for a comforting
meal (page 64).
HOT DISH
Traditional beef carpaccio takes paper-thin slices
of tender meat, tops it with some peppery arugula,
nutty Parmesan and lemon or a dressing thickened
with egg yolk and spiked with vinegar. But at Raw
Bar in Hotel Arts, this dish gets a modern Asian
makeover, keeping only the base of beef the same.
Arugula is swapped out in favour of Thai basil and
heat from chilies, while the dressing is replaced with
a citrusy nuoc cham; spicy peanuts offer a bit of
crunch. The bright and bold flavours are the perfect
counterpoint to the rich beef.
In the summer months, enjoy it in the sunshine out on
the patio next to the Hotel Arts pool, slipping into the
water to cool off between bites (page 64).
TRIE