The Reveal – CANO
Cousins and co-owners Daniel Van Welie and Adam Pereira bring their extensive Italian restaurant experience to CANO, their new St. Clair West restaurant.
Chef Adam Pereira (Grazie, NODO) always wanted to open a restaurant. His “less traditional, newer style” of cooking brings together Italian and Mediterranean flavours and ingredients.
Tuck into Italian fare such as house-made ricotta meatballs ($12), Spaghetti Alla Carbonara ($16), and Mediterranean dishes including Bruschetta Mediterranean ($14) and Pollo Maroccino ($22), Moroccan spiced chicken breast skewers.
And be sure to try their Italian-style brunch on weekends, featuring decadent frittatas, brunch pizzas and Tiramisu French Toast.
“A very big part of our success is that we do not offer Barcardi, Stoli, etc. We have a lot of Ontario brands such as Dillon’s, says Bar Manager Carlos Crespo (The Capital Grille). “We wanted to give the customer a new experience.”
His cocktails made with house-made syrups and Mediterranean garnishes – rose petals, star anise – and “very high quality and unknown brands” including a Mediterranean gin, sets them apart.
You also won’t find Pinot Grigio or Chianti on the list. Instead, select from a variety of Mediterranean wines, including one from Lebanon – the family is half Lebanese.
Fixtures & Fittings
From raising the ceiling to redoing the ducts and electrical, it seems that practically everything is new in the space.
Co-owner Daniel Van Welie (NODO, Terroni, Gusto 101) and family had the banquette, tabletops and bar custom built.
The “modern room with industrial touches” such as the barn board adds a “vintage touch,” he says.
P.S. the wine cabinet was built by their contractor using live maple and not a single screw.
Off the Menu
Guava Sour ($13)
House guava and lime juice, house-made syrup, egg whites, Angostura Bitters and Virginia Black Whiskey – a collab between the creator of DeLeón Tequila and Toronto’s very own Drake – come together to createa not-too-sweet whiskey sour with the rich, smooth whiskey at centre stage.
Cano Aperol Spritz ($11) CANO’s version of an Aperol Spritz is a light summery sipper using lemon-infused gin, prosecco and Aperol.
Arancini ($10) A thin crispy breading gives way to delicate ground beef, veal and pork ragu, and rich risotto, fontina and tender green peas. Elegant all around.
Cavolo ($13) Chiffonade of kale is dotted with crisp smoked bacon and pine nuts, tossed with a sweet maple dijon dressing and finished with a hearty pile of grated pecorino.
Gnudi con Funghi ($19) Thick soft cushions of handmade ricotta gnudi are doused with wild mushrooms and truffle cream for a truly lavish dish.
Pescatore ($22) Pizzaiolo Vito Debenedictis has been making pizzas in Toronto for 20 years and offers eight to 10 kinds of pies a day. This incredible ’za features a light, chewy crust made with a blend of Caputo 00 and Canadian flours, topped with plump, tender seafood (calamari, shrimp, clams), a zesty, spicy arugula pesto, tomato concasse and light mozzarella. How you will not order this each and every time is beyond me.
The dining room accommodates 40 guests for lunch, dinner and brunch on weekends.
At the Stove: Chef Adam Pereira, Pizzaiolo Vito Debenedictis
Head Honchos: Co-owners Daniel Van Welie and Adam Pereira
Map it: 1108A St Clair Ave. W. (near Dufferin)
Monday to Thursday: 5 pm – 10 pm
Friday: 5 pm – 11 pm
Saturday: 11 am – 11 pm
Sunday: 11 am – 10 pm
Phone it in: 416-901-3655
Check out our Facebook page for more photos.