I discovered a true gem in Toronto, Radici Project. A thoughtful and refined expression of Italian and Japanese hospitality, it is helmed by husband and wife team, Chef Emiliano del Frate and front of house manager and sommelier, Kayo Ito.
Radici, meaning roots in Italian, feels entirely fitting. After years working in Michelin starred kitchens across Paris, Rome, Copenhagen, and Tokyo, the duo has chosen to put down roots here, bringing with them a deeply personal and globally influenced culinary perspective.
Located at 588 College Street, formerly Bartola, though I fondly remember it as FK, the space has been entirely self designed. It is intimate and serene, seating just 44 guests, including six bar seats and a patio. The design feels warm and understated, with burnt orange and green tones, natural wood elements, exposed brick, and softly glowing basket lamps. A curated playlist blending Italian and Japanese music with familiar classics adds to the relaxed and inviting atmosphere.
The restaurant is divided into two distinct experiences. The front bar offers an à la carte menu, while the back dining room near the open kitchen is reserved for the one hundred dollar tasting menu. The cuisine is ingredient driven, rooted in regional Italian cuisine while incorporating Japanese ingredients, resulting in a style that feels both refined and approachable.
For a first visit, we chose the à la carte menu, which allowed for flexibility and exploration. The kitchen’s commitment to sustainability is evident, with a thoughtful approach to using every part of each ingredient.
There were several standout dishes. The karaage was exceptional, with deboned chicken wings stuffed with mushrooms. The trimmings are transformed into a mushroom salt for dipping, alongside a rich latticello sauce. The gyoza offered a creative twist, with a slightly thicker skin and filled with a beef Genovese, an elegant fusion of Italian and Japanese influences.
The house made sourdough, crafted from a six year old starter, was a must, paired with beautifully whipped butter. The pappardelle, dressed in a delicate white ragù and finished with smoked buffalo milk, was deeply satisfying. Additional offerings included other pastas, a risotto funghi, organic beef, and halibut.
Dessert was equally memorable, a chocolate sponge layered with hazelnut ganache, pecan praline, and a bright berry compote.
The beverage program thoughtfully mirrors the kitchen’s philosophy, blending Italian, Japanese, and Canadian producers. Kayo Ito, a certified sake sommelier, curates pairings that range from wine to sake to non alcoholic options. A standout cocktail, a gin based creation reminiscent of an elevated Negroni, was particularly well executed.
It has been some time since I have discovered a new Toronto restaurant I am genuinely excited to revisit. Radici Project delivers a true farm to table experience where everything is made in house with care, intention, and passion. Just as importantly, the warmth of the hospitality makes you feel immediately at home.
Recommended,
Happy dining,
Shanea
03/26/2026
