Oretta Downtown gets a splash of '70s Milan glam

Oretta has been a staple on the food scene since its first restaurant opened in 2017 on King Street West. Since then, it's expanded to a midtown restaurant, but the new Front Street venue is the biggest location yet — in every sense of the word. 

A server greets me in some of the most fabulous silk pyjamas I have ever seen (which, btw, are available for purchase) and guides me through the 8,000-square-foot space and up to the mezzanine level, where I have a cinematic view of diners twirling pasta and servers bustling. 

Sure, it’s bigger — but it’s the design that steals the show. The room is defined by soaring 25-foot vaulted ceilings and a sweeping central bar that anchors the entire dining area. Settle into plush, sculptural banquettes in soft pastels and jewel tones, which bring a warmth to the huge space. 

One of the most striking features is the presentation kitchen, which sits at the heart of the main floor. Executive chef Gabriele Di Marco and chef de cuisine Darren Couto turn food into theatre, bringing dishes to life right in front of diners — a trick typically reserved for steakhouses.

Tiles and soft geometric shapes can be found all over the space, adding to the overall Milan-café vibes. And even though winter isn’t ideal for lingering streetside with an espresso, Oretta’s retractable indoor–outdoor patio, framed by CN Tower views, offers a year-round escape that still feels distinctly European.

Most fan-favourite dishes are on the menu at Oretta Downtown, but some have a fresh spin. Oretta's classic cacio e pepe is prepared tableside in a hollowed-out pecorino wheel.

Plus, there's a whole host of new menu items, like Argentinian beef cuts, lamb racks and a selection of antipasti. Highlights include the Olive Ascolone, which uses traditional fried olives from the Marche region, alongside beef, pork and chicken filling; and Arancini Tartufo, golden balls of risotto filled with truffle. 

We kick things off with the Tartara e Tartufo, though it could easily be a main course. The white pizza is topped with raw steak tartare, arugula, black truffle and creamy stracciatella. We can smell the Rigatoni alla Norcina before it reaches our table; a luxurious Umbrian dish with delicate pork sausage, truffle mushroom crema, topped with a few shaved truffles for good measure.

I fell hard for the Paccheri alla Vittorio served in a shining copper pot. The oversized rigatoni-like tubes arrive swimming in a glossy tomato-butter sauce, the colour of sun-baked terracotta. The Porchetta Experience is yet another immersive element at Oretta Downtown, where chefs carve the herb-infused pork and its perfectly crispy skin right in front of guests. 

The drink menu has been refreshed at Oretta Downtown. In addition to their roster of classics, the restaurant has introduced "Cocktails della Casa" menu, a selection of Italian-themed cocktails named after iconic attractions like the Il Colosseo, the Anguriata, and the Martini D’Abruzzo.

Oretta is also getting serious about its wine program, which imports some tasty exclusives to the Canadian market in niche Italian regions. 

Oretta Downtown feels grander and more grown-up, yet still comforting at its core. With truffle-laced pastas, theatrical flourishes and a wine program that champions Italy’s unsung heroes, the newest outpost is a little Italian escape in the heart of Toronto.

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