Barocco x Nino
This marks the first ever brick-and-mortar location for Barocco, and Nino d'Aversa's first foray into the downtown area.
Minimal decor with lots of creamy white and natural wood tones was spearheaded by Lisa Ho Design Studio, the space divided up into dedicated areas almost like a mini food hall.
Pizza dough is made at Nino d'Aversa's facility, but square slices of pizza a taglio starting at $3.90 are totally exclusive to here.
Gourmet toppings include options like spicy Italian sausage, red pepper and mozzarella or a combination of gorgonzola, pear, walnut and honey that brings heat, crunch and sweetness.
All sandwiches come on Nino d'Aversa bread and start at $6.50, brought over fresh every morning like all their baked goods. Pressed paninis include options like roasted turkey with a sun-dried tomato ricotta on gluten-free cornbread.
Crusty pizzaninis are part pizza, part panini, made by baking ingredients like cheeses, meats, and sometimes egg for breakfast right into pizza dough and folding it into a sandwich.
Other simple breakfast options include a croissant sandwich with turkey and cheese ($6).
Though all items change up relatively regularly, there are also specials like a steak sammy with parm, arugula and truffle aioli on baguette.
If you're looking for loaves, a bread wall is stocked with everything from Nino's sourdough, multigrain and flax to their ciabatta and fibre loaves.
Salads range in price from $6 - $12 based on container size. A tomato panzanella salad pairs hefty chunks of tomato with massive house focaccia croutons.
The same croutons are incorporated into a kale caesar, which also comes with a thick and creamy house Italian caesar dressing.
A gelato bar features 16 artisan flavours, and classic Italian pastries fresh from Nino d'Aversa are also in stock.
This includes legendary cannoli ($3) with a chocolate lining and fluffy pistachio filling, among other varieties, as well as sfoglia and lobster tails.
At the coffee bar, there are rotating traditional and specialty roast options for espresso-based beverages, medium and dark roast options for brew, and there's a slow bar for pour over.
The type of espresso beverage actually dictates which roast is best for it, so today's cortado ($4) is made with Barocco's light, fruit-forward specialty Biondo.
A cappuccino ($4.50) by contrast is made with their traditional Centrale roast.
Crumbly little biscotti from Aida's Pine Valley Bakery in flavours like double chocolate, Nutella and lemon are ideal for dipping.
Roasting actually takes place all the way at the back of the space, where beans are roasted in small batches weekly by a master roaster.
Of course, bags of beans are available for purchase.