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Regina Pizzeria and Trattoria
782 College Street -- 416-535-2273

Sure, the food was fantastic the first time around, but too many restaurants are hit and miss. A second visit looks at consistency, without which few can succeed. Day-old bread can be disguised by warming, toasting or slathering it with toppings. The obvious freshness of this bread couldn’t be disguised, even under the warm toppings. Tomatoes these days have little or no flavour, but the ones used in the marinara sauce and atop the Bruschetta ($5.95) tasted like they came of the vine that day. They were generous with the mozzarella cheese, as there was no need to hide it’s quality either. I was amazed to discover my editor, Paul, had actually tried something so adventurous as squid in the past, and that was exactly what he ate- deep fried, greasy, rubbery squid. I doubt he will ever go back. You could cut the tender rings with the BACK of a spoon. Paul almost cut my hand off with his knife when I reached for more. The marinara sauce was far above and beyond what I expected- I often find it bland and watery, but this was thick and rich with flavour. The sauce and calamari were amazing together, and I would have happily eaten either on it’s own. For entrees, Paul and I tried two distinctively different dishes. I would swim there in a hurricane to check out their classic dishes, but opted for something a little different- Spaghetti pesto with pine nuts. I usually find pesto sauce overpowering, with far too much basil to taste anything else, but this had just the right amount of basil, and the other distinct flavours, like the olive oil, made for a light and tasty dish. The pine nuts were a welcome addition, providing depth and a pleasant textural contrast. I only used a pinch of parmasan, and it was more than enough to accentuate the taste without disguising it.

Paul’s dish didn’t need cheese- the gnocci was bathed in the richest and tastiest gorgonzola. I have never heard anyone actually giggle with glee over food. After threatening, for the second time, to stab me with a fork,
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FOOD: My Place (in the Beach)

I took my mom to review the food at “My Place”; the M is for co-owners Chris “Mainzy” Maynard and Mike Harding. Chef, Mike Jeffery is happy with many of the current dishes, but plans to offer daily specials, soup in the fall, and alter the menu as the business unfolds and they get to know their regular clientele. There is no cross-contamination, so everything available in vegetarian is 100% meat-free. The Caesar dressing is home-made, the spice blends are all ground and combined on site, and short of live chickens running around the kitchen, there is nothing that isn’t fresh and made in-house. If Mike gets his way, he will be making his own condiments- the salsa and dipping sauces are already made from scratch- he’s talking about ketchup and mustard. -- MORE FOOD REVIEW