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Italian · Etobicoke · $$
The menu rotates through several cuts; anything made in-house consistently outperforms the competition in this category — ask your server what's fresh today
Pasta · Old Toronto · $$
Daily-made pasta in whatever shapes are on rotation — silky, thin, with the kind of bite that packaged pasta will never replicate
Pasta · Old Toronto · $$$
Made in-house daily — the tagliatelle and rigatoni hold sauce better than anything dried, with a chewy bite that justifies the price premium
The daily pasta shapes — whether tagliolini, pappardelle, or rigatoni — arrive with a texture and spring that signals same-day dough, dressed in sauces that let the pasta itself be the star.
Italian · Old Toronto · $$$
Scaddabush's calling card — pasta rolled and cut in-house daily, with noticeably better texture and bite than typical chain Italian; the specific preparations rotate but the quality is consistent
Pizza · North York · $$$
House-made pasta in rotating shapes with classic Italian sauces — the cacio e pepe and carbonara are reliably well-executed with quality ingredients
Pasta · Toronto · $$$
Handmade pasta tossed with whatever the day's catch dictates — often clams or mixed shellfish — bright with white wine and good olive oil
House-made pasta is the kitchen's calling card — expect simple, well-executed shapes dressed with seasonal sauces rather than heavy compositions
Pizza · Old Toronto · $$$
The pasta program changes with what Eataly's suppliers bring in — generally egg-based doughs with classic Italian sauces; cacio e pepe and similar Roman treatments tend to be consistent performers
