F’Amelia

By Annabelle Goodman –

This is the new hot spot in Cabbagetown. It took me a few tries to get a reservation. The place was packed all evening.

This was the home of the former Provencal. I loved that great French food and the ambiance of that charming restaurant. Change is often good but somehow this place has lost the quaint provincial feeling. True, it is now Italian but the décor needs something to make it distinctive. The tile floor makes the noise level above acceptable. I found the menu limiting. I do congratulate them for offering small and large portions.

All pastas, breads and salumi are made in-house. They also try to feature Ontario produce. We were surprised to notice a charge for the water. Apparently it is Q-water which means it is filtered and pure. Still water is $3.50 a lire. Sparkling is $4.00.

Maurizio’s Nonna’s Minestrone Soup is a hearty way to start a meal.($12.00) The Arugula Salad is prepared with vinaigrette and parmagiano.($8.00) The house specialty is the house made Salumi. Chef’s Choice of 3 Salumi/terrine and 2 cheeses with flat bread, sesame grissini, pickles and condiments is a popular choice.($20.00)

Piatti Principali offers 8 choices but there is also a daily special. The menu does change on a regular basis.

Potato Gnocchi is one of the favorite choices according to our server.($16.00 &$22.00) The gnocchi is prepared with Jerusalem artichokes, house made nutmeg pancetta and black truffle.

Shrimp and Scallop Risotto with saffron and celery is offered for $16.00 & $22.00

One of the diners in our party enjoyed the Cavatelli with Mushroom Ragout.($14.00&$18.00) She opted for the smaller size and felt it was quite sufficient for a dinner. She enjoyed it thoroughly. I couldn’t see any mushrooms but apparently the flavor was satisfying. Corn Polenta with braised Venison is served with porcini mushrooms and house made pancetta.($17.00 &$23.00) The daily special was Brisket served with vegetables. It was a small size ( 1 brussel sprout) but apparently the meal was satisfying and well prepared.

I was delighted to notice a full page of Pizza options. The dough is prepared in house and is allowed to mature for 72 hours. It is baked in the wood burning fireplace which is centrally located. I was delighted with the Vegetariana. It was topped with San Marzano tomatoes, fior di latte, artichokes, eggplant, zucchini, cherry tomatoes, asparagus, basil and extra olive oil.($15.00) I asked for chili oil which truly enhanced the flavor. The crust was thin and the pizza was flavorful.

All four diners shared the Brulee Lemon Tart with Rhubarb Compote. ($8.00) The lemon was superb. The crust was a bit heavy and I needed a magnifying glass to find the rhubarb (which was undercooked)

Fig and Olive Cake is served with Caramel Sauce.($8.00) The Selection of Homemade Truffles was also inviting ($3.00 each)

We all agreed the food was good. What was it that just didn’t sit right? The noise was impossible. The décor just didn’t seem to make the mark. To be fair we commented that the décor is not as important as the food but it does make a difference. The service was good. For me the big test is if I am anxious to return immediately. Not likely.