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LA's Italian Bar (Little Anthony's)

Posted by Libby Roach / Reviewed on October 19, 2012 / review policy

LAs Italian Bar TorontoLA's Italian Bar is an updated version of Little Anthony's, which has occupied the corner of Richmond and York streets for 17 years. Recently taken over by the next-gen restaurateur Andreas Antoniou, the restaurant relaunched in April after a complete and much-needed renovation. With the kitchen helmed by an experienced chef in Aaron Foster (previously at DEQ at the Ritz-Carlton), diners looking to duck in and chow down pre-theatre in a fresh and inviting atmosphere will not be disappointed.

LAs Italian BarWith a large bar flanked by plush banquettes, there's a comfortable vibe going on here. We managed to snag a sumptuous banquette that is surrounded by large panoramic windows affording excellent people watching opportunities. Service is swift and concise, and we appreciated their fluffy focaccia bread basket (with addictive earthy olive oil accompaniment) being replenished without a judging eye.

LA's Italian BarWinos should rejoice, too. The list here is extensive and their prices are thoughtfully not gouging. Beer drinkers will be mostly sated by their top notch mash up of imports and premium domestics (Guiness, Moretti, Stella, Delerium, Hop City, Steamwhistle, Cracked Canoe and Hogtown).

LA's Italian BarWe were immediately lured to the Smoked Buffalo mozzarella salad with skinned yellow tomatoes, cucumber bricks, pickled red onions and a smattering of basil pesto ($16.25). While the price is a tad steep, the components are fresh, carefully compiled and utterly delicious.

LA's Italian BarThe Classic Caesar Salad ($9.25) with butter croutons featured a heavy hand of parmesan cheese and rich creamy dressing was decent, but greatly enhanced by the honey caramelized bacon rasher. But perhaps this one could be plated a little less, um, phallically?

LA's Italian BarJumping on the burger bandwagon, LA's burger ($22.25) is house made from rib-eye on a grilled 'everything' bun with your usual tomato/pickle/onion toppings. I know according to health and safety folks you should cook your burger to almost well, but I prefer mine slightly under that. The tomato aioli came to the rescue and provided a much needed dose of saucy goodness. Accompanying rosemary inflected fries were savoury and tasty, if you like rosemary. That's an expensive bit of ground beef, but the choice cut pays off with a particularly juicy patty.

LA's Italian BarVeal scallopini ($26.25) with smashed fingerling potato salad featured three delicate portions of tender veal blanketed in a mushroom broth. Satisfying indeed, the veal was cooked perfectly, and I loved the casual arrangement of the potato salad, tucked in under the meat so that it absorbed all the flavours. These were some of the best potatoes I've ever inhaled.

With Andreas' other sister restaurant (Estiatorio VOLOS) kitty corner to LA's he can keep a watchful eye on this new venture. It's already off to a solid start. With seasonal changes to the menu on the way, I'll likely be back for a return visit.

LA's Italian BarLittle Anthony's welcomes reservations and can accommodate groups for private dining.



Aydin / October 19, 2012 at 08:47 am
"I know according to health and safety folks you should cook your burger to almost well, but I prefer mine slightly under that."
That's very nice to know. Now, would you mind telling us how the burger was cooked? You mention it was "juicy", but you never finished your thought about the done-ness of the patty.
Marko / October 19, 2012 at 03:37 pm
Hey "Staff"! Thanks for the great review. I like to follow the authors here, i wish they wouldnt keep posting these under Staff. I prefer to know whether the author is biased (always writing glowing or damning reviews, etc).

Who wrote this one? It sounds like it was a fantastic meal!
Drake replying to a comment from Marko / December 6, 2012 at 10:00 pm
Thanks "Marko"

I'd ask for your real name but I don't care who you are.

I do care that I learned Little Anthony's is open again. Thanks to the Staff at BlogTO

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