The plates that emerge from chef Roberto Marotta’s kitchen look as though they were lifted from the pages of a glossy Italian cookbook: hearty wild boar gnocchi strewn with Brussels sprout petals, burrata salads with perfectly placed columnar basil leaves accenting red-and-yellow tomato crescents, stone-baked oval pizzas topped with rapini, Barese sausage, cherry tomatoes, burrata and pickled chilis.
Despite the Sicilian chef’s meticulous plating, each dish has that Nonna warmth. At Nodo, it’s all about straightforward Italian fare that showcases simple, high quality ingredients, many of which are sourced from artisanal local and Italian producers.
“We must have sampled about a dozen burratas before we found the right one,” says Gianmarco DeZorzi, one of Nodo’s three co-owners. The same goes for just about every ingredient on the menu at Nodo — from the lonza and cacciatore on the charcuterie board to the San Marzano tomatoes used to make the pizza sauce.
“The menu is a cumulative effort given that we all grew up in our grandmothers’ and mothers’ kitchens; chef Roberto takes these concepts and turns them into magic,” says Gianmarco.
MINESTRA DI VERDURE
HEARTY, HOME-MADE, SEASONAL VEGETABLE SOUP
ZUPPA DEL GIORNO
ROTATING, SEASONAL SOUP SELECTION
OLIVE CALDE E NODINI
SPICY, WARM OLIVES AND SOFT, TOASTED BREAD KNOTS, GARLIC
SPIDUCCI D'AGNELLO
FRESH, ONTARIO LAMB SKEWERS, 'GREMOLADA'
INVOLTINI DI MELANZANE
EGGPLANT-WRAPPED CACIOCAVALLO, TOMATO 'SUGO'
ARANCINI
CRISPY RICE BALLS FILLED WITH MOZZARELLA, PEAS, 'RAGU DI CARNE'
FRITTO MISTO GAMBERI E CALAMARI
CRISPY DRY-RUB SHRIMP AND CALAMARI FRITTO, 'QUATTRO STAGIONE' SAUCE
ACCIUGHE BIANCHE E SOFFRITTO DI LIMONE
GARLIC-LEMON-CHILI-VINEGAR MARINATED WHITE ANCHOVY FILETS, FRESH VEGETABLE DICE
BRUSCHETTINA
FRESH TOMATO BRUSCHETTA PIZZA, GARLIC, SHALLOTS, FRESH HERBS, OLIVE OIL
POLIPO E PATATE
GRILLED OCTOPUS, ROASTED YUKON POTATO, GRILLED ZUCCHINI, EXTRA VIRGIN OLIVE OIL
VERDISSIMA
FRESH GREENS - LOLA ROSA, BUTTER LETTUCE, ROMAINE, FRISEE CARROT, PICKLED RED ONION, LEMON, HONEY-PROSECCO VINAIGRETTE
CAESAR LEO
CRISP ROMAINE, PANCETTA, GRILLED CORN, REGGIANO, GARLIC-CIABATTA CROUTONS, CAESAR DRESSING
RUCOLA E FUNGHI
ORGANIC BABY ARUGULA, WILD MUSHROOM, GOAT CHEESE, TOASTED WALNUT, DICED RADISH LEMON-BALSAMIC VINAIGRETTE
TERRA E BOSCO
ASSORTED ROOT VEGETALE, GREEN BEAN, ROMANESCO, LOLA ROSA, PURPLE POTATO, CIRTUS RICOTTA CRÈME
BURRATA-POMODORO
BURRATA, ASSORTED HEIRLOOM TOMATOES, BASIL, EXTRA VIRGIN OLIVE OIL
TESIS
ANCHOVY, BLACK OLIVE, ONION, TOMATO SAUCE
MARMELLATA
FRESH MOZZARELLA, ITALIAN SAUSAGE, GREEN PEPER, TOMATO SAUCE
POGGIONINO
GOAT CHEESE, SUN-DRIED TOMATO, ARUGULA, GREEN PEA, TOMATO SAUCE
RULIAND
FRESH MOZZARELLA, RULIAND PROSCIUTTO, MUSHROOM , TOMATO SAUCE
CAURA
FRESH MOZZARELLA, HOT SOPRESSATA, ONION, BLACK OLIVES, 'PEPERONC NODINO'. TOMATO SAUCE
QUATTRO SETTLE
FRESH MOZZARELLA, MUSHROOM, ARTICHOKE, BLACK OLIVES, PROSCIUTTO COTTO, TOMATO SAUCE
REGINS
FRESH MOZZARELLA, SAN MARZANO D.O.P TOMATO SAUCE, BASIL, OLIVE OIL
BATAR
MOZZARELLA, PROSCIUTTO COTTO, BLACK OLIVES, MUSHROOM, TOPPED WITH TOMATO SAUCE
DELIA
GOAT CHEESE, EGGPLANT, RPAST RED PEPPERS, PESTO, TOPPED WITH OLIVE OIL
ALLEGRO
ARUGULA WITH OLIVE OIL AND BALSAMIC, SUN DRIED TOMATO, REGGIAND, PROSCIUTTO
CAMPO
FRESH RICOTTA, ZUCCHINI, EGGPLANT, ROAST RED PEPPER, PLUM TOMATO
BROVIO
PANCETTA, MULTI-COLORED POTATO, SHALLOTS, REGGIAND, ROSEMARY, OLIVE OIL
BERGO
BURRATA, CHERRY TOMATO, BASIL
BARRUA
GORGONZOLA, PEAR, WALNUT, HONEY
CA' DOMININ
TRUFFLE CREAM SAUCE, PANCETTA, CORN, WILD MUSHROOM, GARLIC
MILAZZO
FRESH MOZZARELLA, MASCARPONE, CANTALOUPE, PROSCIUTTO CRUDO
LA MACELLERIA
RICOTTA SALATA, PANCETTA, HOT SOPPRESSATA, PORK SALSICCIA, TOMATO SAUCE
MADUNNIO
BURRATA, PICKLED CHILIS, RAPINI, BARESE SAUSAGE
CASARECCA /// LA MARCA
SAN MARZANO D.O.P TOMATO SAUCE, FRESH BASIL
TORNARELLI /// CACIO PEPE
PECORNIO ROMANO, CRACKED BLACK PEPPER
RIGATONO /// ALLA NORMA
FRIED EGGPLANT. 'RICOTTA SALATA' BASIL, SAN MARZANO DOP TOMATO SAUCE
FETTUCCINE /// STRACCETTI DI MANZO E. FUNGHI
BEEF TENDERLOIN STRIPS, WILD MUSHROOM, SPINACH, PINE NUTS, BEEF STOCK
RIGATONI /// BOLOGNESE
SLOW-COOK VEAL/PORK/BEEF RAGU. REGGIAND
PAPPARDELLE /// RAGE D'ANATRA
SLOW-ROAST, SEVEN-SPICE 'BROME LAKE' DUCK RAGU, WHITE CHANTERELLES, REGGIAND
ALL MAINS SERVED WITH YUKON POTATO CUBE AND SEASONAL VEGETABLE.
BEEF /// COSTOLE BRASATE
BRAISED BEEF SHORT RIB, SPRING ONION. 'SALSA ARROSTO'
CHICKEN /// POLO AL MATTONE
ORGANIC, FREE RANGE, FIRE-GRILLED CHICKEN, 'SALSA AL TIMO'
FISH /// SPIGOLA ALLA PIASTRA
FLAKY, WHITE BASS FILET. 'SALSA AL SALMORIGLO
GARLIC RAPINI
GREEN BEANS, GARLIC, FRESH CHILI
CANDIES BEETS, PARSNIP, PISTACCHIO
SAUTEED WILD MUSHROOM, TOMATO
ASPARAGUS, PANCETTA, ONION
PATATE CROCCANTI
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This Sicilian-inspired restaurant offers your favourite Italian comfort food: pastas, thin-crust pizzas and hearty meat and fish dishes. With its outstandingly unique décor, Nodo definitely has a modern feel to it, but it still strikes a balance between elegant, cozy and casual. Share the warm olive and garlic knots appetizer with that special someone.
View this Smart ListThe plates emerging from the kitchen at this upscale eatery look as though they’ve been lifted from the pages of a glossy Italian cookbook. The artisanal stone-baked oval pizzas are topped with authentic ingredients, such as San Marzano D.O.P. tomato sauce and burrata cheese. The menu features seven classic creations, four white pizzas and five unique chef’s creations, including the Milazzo, which is topped with mozzarella, mascarpone, prosciutto and cantaloupe. Multi-grain pizza dough is available upon request, and the pizzas are also available for take out.
View this Smart List