SAMMARCO — Restaurant in Toronto

Sammarco – A Flavour Symphony with Sass

Last night, I found myself at Sammarco, a restaurant that doesn’t just serve food—it curates edible experiences. From the decor to the plate, everything feels deliberately and beautifully orchestrated, with just enough personality to make you smirk between bites. Let's break down this culinary adventure.

Small Plates, Big Impressions

We kicked things off with the Olive all’ Ascolana—Castelvetrano olives fried and stuffed with sausage and pecorino. A humble olive turned haute cuisine. Think crispy jackets with salty, savory hearts. The kind of bite that makes you question if you've been underestimating olives your entire life.

Then came the Pane e Burro, which should be renamed “Bite-Sized Butter Bliss.” St. Brigid’s butter and sea salt might sound simple, but this was a masterclass in how to let quality ingredients shine. One bite and I was momentarily fluent in Italian sighs.

Green, But Make It Gourmet

The Insalata di Cicoria was a surprisingly memorable course. Bitter radicchio met its match in sweet Chioggia beets and a tangy white balsamic dressing that played conductor to the orchestra of textures and flavors. The walnuts added crunch and a touch of earthiness that grounded the salad. A salad that actually sparks joy—what a concept!

Mains That Steal the Show

Enter the Bombette alla Griglia: Iberico pork, pancetta, and smoked scamorza cheese in what I can only describe as tiny flavor grenades. They explode (safely, of course) with umami, smoky richness, and a hit of gooey indulgence. I seriously considered asking for a bucket of these for the road.

The Fettuccine alla Scrofa ‘Cento Uova’ followed—a three-ingredient classic: 100-egg fettuccine, aged Parmigiano Reggiano, and St. Brigid’s butter. It’s what simplicity dreams of being when it grows up. Balanced, bold, and even better when paired with a crisp Pinot Grigio to cut through that cheesy richness like a sommelier with a lightsaber.

Filet to Remember

If you think steak can’t be poetic, try the Filetto. This 8oz tenderloin was aged to peak flavor and so tender, the knife practically bowed out. The peppercorn sauce was the wingman this dish deserved—complimentary without stealing the spotlight.

The Sweet Finale

And then—Profiteroles. Vanilla gelato, warm Valrhona chocolate, and gold leaf for a dash of drama. It’s a dessert that will have you humming with delight and reconsidering your life choices if you didn’t order a second round. I didn’t just eat them; I auditioned for a sequel.

Ambience, Service, and Sips

Sammarco doesn’t just feed you, it hosts you. The atmosphere? A perfect 5/5—chic yet cozy, with a playlist that makes you want to Shazam between courses. The staff? Attentive and engaging, striking that elusive balance of professionalism with just the right amount of personality.

And the wine list? A connoisseur’s playground. The Sauvignon Blanc Gigante 2022 was our pick, and it played beautifully with every dish, especially those bite-sized pork bombs and the fettuccine. Whoever curated that list deserves a toast of their own.

Final Thoughts

Sammarco is what happens when passion meets polish. Ideal for date nights, friends’ gatherings, or solo indulgences (no judgment here). If you're after food that flirts with your senses and a vibe that feels like a warm embrace with a splash of swagger, Sammarco is your next...

Anyone abstaining from carbs should look away as the elevated tray of pane e burro ($12) arrives. The beautiful golden brioche and fluffy focaccia would certainly have me reaching for a bun. They’re presented with a generous portion of high fat St. Brigid’s butter to spread to your heart’s delight.

It’s particularly intoxicating alongside the la mortazza ($26). The paper-thin slices of mortadella are studded with just enough al tartufo truffle to give it an enthralling aroma but not overpower the delicate slices. Paired with delicate, crispy breadsticks for wrapping, the mortazza is delightful however you choose to enjoy it.

After all that rich meat, we welcomed the vibrant insalta di cicoria ($32), a salad that could easily start any festive meal. Any bitterness from the heirloom radicchio is tempered by candied walnuts and a sweet beet vinaigrette. Shaved ricotta salata adds a touch of creaminess, though the salad could use more than the few chive slivers to round out its savoury notes.

Chef Rob Rossi mentioned that the crudo di tonno ($45) is becoming a signature dish at Sammarco. It’s an inventive take on tuna crudo—bluefin almost pulverized and layered over a silky foie gras cream, topped with a bright mix of blood orange and herbs. The effect is like a seafood pâté that’s impossibly light. It’s lovely, though it could benefit from a final touch of flaky sea salt for contrast.

By the time the wagyu striploin arrived, I was giddy from the wine pairing. The steak was done rare but heated through the centre, perfectly balanced so it didn’t feel undercooked. The ultra-crispy potato pavé was universally adored—wonderful on its own or swirled through the marsala wine jus. I often find steakhouses over-season their meat, so I appreciated Sammarco’s restraint. Alas, the portion disappeared in just a few bites.

Since this was a group event, I was glad for a composed plate, though normally Sammarco offers larger steaks for sharing (or not), from the 8oz tenderloin ($110) to the 40oz porterhouse ($330), with sides ranging from $20–$32.

We ended with the torta al cioccolato ($28): an evenly layered chocolate cake filled with dark chocolate ganache and resting on a bed of espresso cream. The dessert was surprisingly light, and every last bite...

Dining at Sammarco was an exceptional experience from start to finish. The moment you step into the space, you’re struck by the sheer beauty of the room. The décor is sophisticated and modern. Some areas feature classic white table cloths, while others boast a dramatic dark marble tables surrounded by plush seating, or a stunning inlaid wood table with elegant geometric patterns. Soft lighting and carefully arranged floral displays create an atmosphere that is both luxurious and inviting.

The food was phenomenal across the board. A few highlights include the grilled calamari, perfectly tender with pangrattato that let the fresh flavor shine through while adding some crisp texture. The frito misto was another standout — an irresistible mix of delicately fried seafood, served with a 1/3 lemon which had the seeds/pulp removed, showing that no detail is overlooked.

The mid course was the inimitable 100-egg fettuccine alla scrofa. The sauce was rich and silky - beautifully balanced - coating the fresh noodles in layers of savory flavor. Kudos to SAMMARCO for showing their depth and creativity by featuring one knockout pasta to complement the menu.

Among the mains, the filetto was cooked to a perfect medium-rare, tender and seasoned with finesse. The branzino was equally impressive—moist, flaky, and accented by subtle herbs and tomato coulis that elevated the fish without overpowering it. The snow crab risotto was creamy and comforting, showcasing precisely the al dente bite you hope for in a great risotto.

To finish, the profiteroles were the ideal sweet note—light choux pastry filled with luscious cream and topped with decadent chocolate. My expectations were set so high at this point in the evening, I didn’t think it was possible that dessert could elevate the night to another plateau. Be prepared to transcend the realm of the typical dessert course.

Overall, Sammarco delivers not just an outstanding meal but an immersive dining experience in a beautiful setting, with exceptional service, and a master sommelier’s wine & cocktail list. Highly recommended for any special occasion or simply when you want to treat yourself to an...