Eatalia

Eatalia (4 of 15)

The first thing you will notice when you walk into Eatalia Restaurant is the architecture.  Housed in a 20th century bank on Brant Street in Burlington this circular space is a perfect blend of modern design, symmetrical lines and historical surprises that help create an atmosphere appropriate for casual business meetings, romantic first dates or small wedding receptions.  Bench seating, tall bistro tables and concrete topped tables are arranged in the wide open room that allow for the perception of separation from your fellow diners while floor to ceilings windows create the appearance of  size.

Eatalia

A semi private room off to the side with round wooden table that seats 8 is perfect for private parties or a large family gathering and for fans of nostalgia the old bank vault has been brilliantly converted into a wine cellar still with its original intercom, just in case you get locked in.

Semi-private dining space

Semi-private dining space

Spanish born Chef Jose is something of a marvel himself developing his love for Italian food during a student exchange program. Having been at the restaurant over 6 months he expertly executes a compact yet robust menu. Classic dishes like pizza, bruschetta and spaghetti bolognese are interspersed with creations such as parpadelle in porcini cream sauce and polenta fries with truffled brown butter escargot.  Special features highlight dishes cooked with seasonal ingredients and are changed about every 3 weeks. Desserts are not even listed as they are regularly changed and rotated through the kitchen.

Bank Vault Wine Cellar

Bank Vault Wine Cellar

An expanse wine list further enhances the food with some vintages originating from small winery across Italy not normal sourced by the local LCBO.  We had the chance to try a great red wine from the Venito region, a Valpolicella Ripasso.  A light, fruity wine it was the perfect accompaniment to an assortment of foccaica bread, a spicy yet flavorful chili oil and an amazing homemade hummus.

Focaccia with Hummus and Chili Oil

Focaccia with Hummus and Chili Oil

Thanks to our incredibly attentive and knowledgeable server it didn’t take long to decide what to order. Our meal started with a sample of both traditional bruschetta with tomatoes and bufala mozzarella and a wild mushroom and asiago cheese version.

Bruschetta

Bruschetta

The first was as expected.  A nice mix of tomato, basil and garlic atop a crunchy baguette slice, simple and classic.

Tomato Bruschetta with Bufala Mozzarella

Tomato Bruschetta with Bufala Mozzarella

The mushroom version was superb with perfectly sauteed wild mushroom and the nutty flavor of asiago.

Mushroom and Asiago Bruschetta

Mushroom and Asiago Bruschetta

Also ordered as an appetizer was the meatballs with ricotta cheese.  A generous serving of meatballs, slices of grilled baguette and a large dollop of creamy cheese all covered in a chunky and rich tomato sauce this dish was a meal in itself.  Both my guest and I agreed that paired with a nice salad this would be a perfect winter lunch.

Meatballs with Ricotta

Meatballs with Ricotta

The menu offers both white and red style pizzas with several different varieties of each to choose from. The pizza bianca was liberally topped with bufala mozzarella, caramalized onions, double smoked bacon and fresh ripe tomatoes.  Thin crusted and mildly spiced this pizza had a  wonderful smoky flavour and the bites of fresh tomato were incredibly refreshing.

Pizza Bianca

Pizza Bianca

Pasta dishes included both classic and specialty dishes.  This parpadelle in truffled cream sauce, poached chicken, double smoked bacon and spinach was rich and full of flavor.  Perfect sized streamers of pasta were coated with just the right amount of cream sauce to let the other ingredients shine through but to also bring it all together.  While I would have enjoyed a bit more spinach in my bowl the chicken was just how chicken should be in a pasta dish like this one.  Not overly seasoned yet fork tender and in generous supply.

Parpadelle with chicken, spinach and bacon in a cream sauce

Parpadelle with chicken, spinach and bacon in a cream sauce

Desserts are not listed on the main menu as similiarily to  the special features they are regularly changed to reflect seasonal ingredients.  The cheesecake with orange coulis was light and airy while the flavor closing resembled that of an orange creamsicle.

Cheesecake

Cheesecake

The death by chocolate cake was just that.  A chocolate chip crumbled base, layers of chocolate cake, creamy chocolate buttercream and topped with a rich ganache one forkfull was more than enough for this vanilla lover. For the chocolate lover it is decadence in every bite.

Death by Chocolate Cake

Death by Chocolate Cake

The final dessert was a refreshing palate cleansing watermelon gelato. The restaurant make their own gelato and you tell when talking with staff they enjoy developing new flavors. During the summer months three to four flavors may be available while the winter temperatures pare down the choices to one or two.

Watermelon Gelato

Watermelon Gelato

Eatalia offers a late night menu (after 11pm to close) for those who come to the restaurant to enjoy a cocktail or two while a DJ offers up tunes for anyone that wants to hit the dance floor.  Here the chef can be seen experimenting away from his Italian cuisine with offerings of grilled chicken tortillas and stuffed calabrese peppers.

Anyone wanting a great location to have a fantastic Italian dinner should look no further than Eatalia restaurant.  Great atmosphere, great staff and outstanding food we know we will be making this location a regular dining spot.

Eatalia Restaurant
527 Brant Street
Burlington, Ontario, Canada
905-634-3300

Eatalia

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Comments

  1. I had the pleasure of joining the Tasty Gardener on this experience. I'm picky about restaurants and I have to say Eatalia was phenomenal... amazing food, fantastic atmosphere and top notch friendly service. Can't wait to eat here again! - DH

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