Don Alfonso 1890: Michelin Star Italian Cuisine

Showcasing the acclaimed Italian cuisine of Michelin Star Chefs Ernesto and Alfonso Iaccarino and the fabulous fresh flavours of the Amalfi coast, Don Alfonso 1890 Toronto was awarded a Michelin Star in 2022. Sitting atop the iconic Westin Harbour Castle on the edge of Lake Ontario, the spacious new location on the 38th floor, offers stunning views of the city skyline and Toronto’s harbour. Arriving for a special dinner with family, we each decided to explore the à la carte chef-driven modern Mediterranean menu. Beginning with a cocktail and followed by an amuse-bouche, we were served some lovely warm handmade breads with some Italian olive oil and bowl of whipped truffle butter. 

As a antipasti we chose Carpaccio of Ontario Wagyu Beef Tenderloin with a Dijon mustard sauce, balsamic vinegar caviar, Piedemonte hazelnuts and fresh herbs, as well as the artfully composed L'Anguiila with eel gelato, sturgeon caviar, wild rose scented tagliatelle, pulverized egg yolk, and minced herbs, followed by the rich and delicious Ravioli stuffed with West Coast Crab in a Mediterranean-style ragù, with crispy crab legs and cacio e pepe sauce, and celebrated Vermicelli allo Sgombro with vermicelli di gragnano, carpione style mackerel, Sicilan pine nuts and caramelized onions, and alalunga tuna purée sauce. Entrées included Nova Scotia Lobster with mixed Ontario mushrooms, escarole involotini and garnished with trout roe, and Organic Manitoba Bison Tenderloin wrapped in layered Swiss chard, buffalo mozzarella, salsa verde San Marzano red chili reduction and seared organic vegetables. My brother ordered an outstanding 2017 Au Bon Climat Pinot Noir from Santa Ynez Valley to enjoy with dinner, which was luscious and layered.

The final pièce de résistance was Chef's selection of house made Petit Fours served on an impressive sea of dry ice, that captured the imagination as well as the tastebuds. In addition, guests were invited to tour the kitchen after dinner, meet the chef and his team, enjoy a Limoncello and freshly-made Italian Mostaccioli biscuits. Having my picture taken with Executive Chef Daniele Corona as we were touring the kitchen was a special moment indeed. 

Manhattan with Kentucky Bulleit Bourbon and Luxardo cherry

Amuse-bouche

The amuse-bouche appears to be a tomato, but the interior is creamy Burrata

A selection of warm breads including focaccia, grissini and brioche stuffed with blue cheese

Truffle butter

Carpaccio of Ontario Wagyu beef tenderloin with Dijon mustard sauce, 

balsamic vinegar caviar, Piedemonte hazelnuts and fresh herbs

L’Anguilla, which is composed of eel gelato, sturgeon caviar, wild rose scented tagliatelle, 

pulverized egg yolk, and minced herbs

Ravioli stuffed with West Coast crab in Mediterranean-style ragù, 

crispy crab legs and cacio & pepe sauce

Vermicelli allo Sgombro: Vermicelli di gragnano, carpione style mackerel, 

Sicilan pine nuts and caramelized onions, and alalunga tuna purée sauce

Nova Scotia Lobster with mixed Ontario mushrooms, 

escarole involotini and garnished with trout roe

Organic Manitoba Bison tenderloin wrapped in layered Swiss chard, buffalo mozzarella, 

salsa verde San Marzano red chili reduction and seared organic vegetables

 Il Mediterraneo with pistachio ravioli, buffalo ricotta, Amarelli licorice and Sicilian orange 

Trionfo Alla Nocciola: Piedmonte hazelnut parfait mousse and finished with 24 karat gold

and spun sugar hazelnut tear drop

Chef's selection of house made Petit Fours served on a sea of dry ice

The raspberry with berry mousse petit four garnished with gold leaf

Pistachio encased chilled chocolate confection

Macchiato with chocolate biscotti

Guests are invited to tour the kitchen after dinner, meet the chef and his team, 

enjoy a Limoncello, freshly-made Italian Mostaccioli biscuits or tasting of dark chocolate from this lovely fellow who trained in Italy but who comes from Ukraine and has lots of family still there

Enormous block of delicious dark SOMA chocolate

Junior chef adding garnish to the amuse bouche

Junior chef plating one of the dishes

Executive Chef Daniele Corona and me in the kitchen of Don Alfonso 1890 

Eggplant Parmesan alla Don Alfonso 1890

Serves 4

Recipe courtesy of Chef Alfonso Iaccarino 

14 oz eggplants

3 1/2 oz mozzarella cheese

3 1/2 oz tomato sauce, warmed

1 oz basil

3/4 cup extra virgin olive oil

Salt

Cut the eggplant into round slices around 1/4-inch thick and fry them in hot olive oil until golden and then salt. Drain on paper towels. Slice the mozzarella into thin rounds the same size as the eggplant. 

Alternate the slices of eggplant and mozzarella, slipping a few pieces of sliced basil between each slice, thus forming a kind of tower made from 5 slices of eggplant and 4 slices of mozzarella.

Bake in a preheated 350°F oven for about 10 minutes. To serve, nap each plate with warm tomato sauce, centre the eggplant stack and decorate, drizzle with more tomato sauced garnish with a basil leaf.

Grandmother Ziti 

Serves 4

Recipe courtesy of Chef Alfonso Iaccarino, Casa Don Alfonso St Louis

1 lb dried Ziti pasta

1/2 cup parsley plus garnish

1/2 cup extra virgin olive oil

8 anchovy filets in olive oil

2 teaspoon chili flakes

6 garlic cloves

40 cherry tomatoes, quartered

1 cup diced half-inch croutons

Sea salt

Drop ziti into boiling salted water and cook according to packaging, about 7 minutes. Save some of the pasta water. In a sauté pan, warm up the extra virgin olive oil, then add garlic cloves; cook until golden, then remove cloves from pan.

Add anchovies and melt the filets, using a spoon, if needed. Away from the stove, add chili pepper, then continue melting the anchovies.

Add the cherry tomatoes, salt to taste, and some pasta water then cook for about 2 minutes to al dente. Add the pasta into the sauce, along with the chopped parsley and bread crumbs. Toss with a spoon to coat the pasta with the sauce. Garnish with parsley leaves and a drizzle of olive oil, and serve.