First things first: can we get a round of applause for Buca's inspired policy of serving up their pizzas with a pair of scissors? As any pizza aficionado can attest, they're really the only cutting implement worth their salt for slicing at the table. That's especially important with the burrata pizza, which comes so generously loaded with creamy, melted cheese that you'll want to make every mouthful count. It's deceptively simple, but a clear step up from your typical Margherita. If you haven't tried a Buca pizza before, you're in for a treat. The preserved tomato base is arguably the best in town...
Campagnolo
Trinity-Bellwoods
Campagnolo's fresh burrata appetizer takes decadence to a whole new level with roasted grapes and lashings of olive oil. It's a dish so inspired, you can't help but wonder how Chef Craig Harding dreamed it up. Luckily, he weighed in on his vision—so you won't be left wondering. "I love cooking with fruit, and a classic pairing with cheese has always been grapes. I tried roasting them and it took it to different level.. sweeter and a nice counter point to the cool creamy cheese. It’s the perfect balance between sweet and salt, garlic and olive oil." Well put, Chef Craig.
Just when you thought burrata couldn't possibly get any better, Bar Buca puts out this pesto-stuffed bundle of joy. Yes, that's a tiny anchovy resting on top—don't knock it till you try it, the saltiness plays beautifully against the creamy burrata cheese. (And after all, haven't the team at Buca proven decisively that when it comes to Italian flavours, they really do know best?) That gorgeous scattering of crisp, golden gremolata adds great texture, too. But let's dispense with the tasting notes: they had you at "pesto-stuffed burrata" and you know it. No time like the present for an impromptu wine and cheese night...
Calling all burrata purists... On a good day at Terroni's Queen Street location—the original, to those in the know—you'll find their burrata appetizer on the specials list. As you'd expect at Terroni, it's simple and rustic. (Two of our favourite words when it comes to Italian food.) An unassuming blob of cheese is served up with grilled bread and a scattering of cherry tomatoes. Dig into the burrata, though, and the delicate, creamy filling oozes across the plate. Go ahead and spread it on the bread, by all means: burrata translates to "buttered," so it's only fitting. Just don't be surprised if your dining companion starts snarfing the stuff straight from their knife.
Dylan+Jeni
When Ben Heaton took over as Corporate Executive Chef for La Société Toronto, it meant an epic menu overhaul and some seriously exciting new dishes. Among them: this burrata appetizer, an elegant presentation tarted up with zucchini, mint, pine nuts, radish and preserved lemon vinaigrette. It's an Instagram waiting to happen—and it tastes as good as it looks. The pine nuts add great texture to this simple dish, and the preserved lemon is an inspired touch. This dish may be listed with the small plates, but it's one you won't want to share.
Take one bite of FIGO's burrata salad appetizer and you'll understand why it's such a popular dish. Like the simple Terroni variation, this dish comes with crisp slices of bread if you want to shovel creamy mouthfuls directly into your mouth. Uniquely, however, FIGO's burrata starter is served with olives, melon and pickled blueberries; that's a pretty great lineup of salty, sweet and savoury to play off the mildness of of the delicate cheese. Pro tip: grab a sun-soaked table by one of the full-length windows and pretend you're dining al fresco in Italy. (An Aperol Spritz completes the fantasy.)
