Janet Zuccarini of Felix fame is all about creative, veggie-heavy dishes, many incorporating hemp and terpenes, at her new “plant-forward” restaurant in Downtown’s Historic Core. Expect signatures like Sourdough Puffed Pita with hemp heart za’atar and smoked baba ghanoush and a Kale Caesar with spiced chickpeas and creamy avocado sauce, plus impressive pasta (obvs), including the outstanding Gnocchetti with beet greens, goat cheese, and hazelnut. Zuccarini was the first woman in Canada to become an AVPN-certified Pizzaiola, and her pizzas—many topped with nut cheeses and flavor-packed market veggies—do not disappoint, so don’t dare leave without ordering one. The eatery is omnivore-friendly, and Zuccarini has added some sustainably raised fish, poultry, and beef dishes to the menu as well, all served beneath a custom-built greenhouse enclosure.
Janet Zuccarini, the mastermind behind acclaimed Italian restaurant Felix Trattoria, is behind this plant-forward yet omnivore-friendly restaurant that’s located within the historic Green building. The green theme is reflected in the restaurant’s exclusive partnership with Ziese Farms, the only federally approved purveyor of hemp leaf as food. Dig into this nutrient-rich delicacy with the hemp-based Sourdough Puffed Pita, before moving onto other worthwhile dishes like Sprouted Beluga Lentils, Pistachio Pesto Tagliatelle, or Ora King Salmon. The pizzas feature 72-hour-fermented sourdough that’s leavened in-house, with the Mushroom Pie representing one of the most popular options. The restaurant offers a standout zero-proof cocktail menu, with many of the drinks featuring terpenes for enhanced aromatics. The house cocktails, like the Tasteful Nudes with tequila, lime, sage hibiscus, hellfire, and cava, are also worthy contenders.
This new, plant-forward beauty by Janet Zuccarini of Felix fame landed in the historic Green building at the beginning of the year and is all about creative, veggie-heavy dishes, many incorporating hempand terpenes thanks to the restaurant’s partnership with Ziese Farms. Order up Sprouted Beluga Lentils with spinach and coconut milk; Sourdough Puffed Pita with hemp heart zaatar and baba ganoush; and the signature chickpea-battered hemp leaf, which is surprisingly dense. Zuccarini was the first woman in Canada to become an AVPN-certified pizzaiola, so expect killer pizzas, too, many topped with nut cheeses and market veggies. The eatery is omnivore-friendly, and Zuccarini has added some sustainably raised fish, poultry, and beef dishes to the menu as well, all served beneath a custom-built, gorgeous greenhouse enclosure.
How to book: online.