Thursday, January 29, 2015

Tasting Menu at Buca Osteria & Bar (Buca Yorkville)

16-Course Tasting Menu at Buca Osteria & Bar (Buca Yorkville)

Rob Gentile (chefrobgentile), Executive Chef
Ryan Campbell (bucachefcampbell), Chef de Cuisine
Kris Lee (krisokgunlee), Sous Chef

STUZZICHINI (appetizer)

BOTTARGA - Sea urchin bottarga, senape yogurt

Look at the size of that truffle...we better be gettin' some!


PIZZETTA – Taleggio, duck yolk, pregiato truffle

GNOCCO FRITTO – Tuna n’duja

CRUDI (raw)

GEODUCK – Alaskan clam, juniper, meyer lemon, calabrian olive oil

OSTRICHE – East coast oyster, smoked albacore, olive oil

Chef Ryan is always grating something! First truffle, now smoked ginger.

CAPESANTE – Scallop, lumpfish caviar, sea asparagus, senape yogurt, smoked ginger, olive oil

SALUMI e FRITTI (salumi and fried)

SALUMI DE MARE – Cured seafood and accompaniments.
From top to bottom: Octopus salami, hot-smoked eel, smoked herring, rainbow trout, whitefish, cold-smoked albacore tuna, and cured tuna. Served with red pepper sauce and meyer lemon gel.

LINGUA – Cod tongue, zabaglione, gremolata

ANGUILLA – New Brunswick eel “in saor”, sea buckthorn, pine nut

PASTE (pasta)

Time for some carbs.

CANESTRI – Ragu di mare, side stripe shrimp, spiced chickepea

GNOCCHI – Grated pacific sea urchin, pregiato truffles from Molise

A third pasta dish? Yes, please!

CARBONARA – Bucatini, smoked herring bottarga, quail egg

PESCE (fish)

TROTA – Poached albino trout, sweet butter emulsion, sicilian caper

POLIPO – Octopus, fregola sarda, bone marrow

Wonder what sous chef Kris has in that hot stone pot?

It's clams!

VONGOLE – B.C. clams, shellfish broth, n’duja

DOLCE (sweet)

SORBETTI – Rosa plum sorbet, house-made honeycomb, brachetto

PANNA COTTA – Buffalo mozzarella, wild grape puree, citrus olive oil

A look inside...

ZEPPOLE – Cinnamon, pistachio cream, amarena

PICCOLO PASTICERIA - Polenta pastries flavoured with orange, chocolate and coffee

Number of Courses: 19 plates in total.
Duration: 3.5 hours. It didn't feel that long; the entire tasting was very well-paced. Sitting at the chef's table by the kitchen made the experience a lot of fun.
Price: $180 per person. Additional $100 for wine pairings.
Favourite dishes: Pizzetta, geoduck, scallop, fried cod tongue, all the pastas (OK if I had to choose one it would be the gnocchi), albino trout (so buttery!), octopus, clams (that broth!), rosa plum sorbet, panna cotta, and zeppole.
Did I leave full and satisfied?: Heck ya! It didn't feel like much food at first (I was even scared that I wouldn't be full) but then came the pastas, and the fish, and the octopus, and the clams, and all the desserts - I rolled outta there
Was it worth it?: Yes, this tasting menu is worth it especially for people who love seafood (notice no red meat anywhere). If 19 courses seem like too much food then go for their 7-course tasting menu for $100 per person.

Related Post:

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