Kateryna Topol –
The nightlife tapestry of the St. Lawrence Market neigbourhood is experiencing somewhat of a Renaissance. One of the local staples for a while has been Amano Trattoria on Church Street South, serving handcrafted modern Italian dishes.
Diners may have noticed a small room used as a secondary kitchen. This space was always intended for a late-night concept, and last year that dream finally came to fruition as Bar Notte after the founder trio (Michael Angeloni, Adam Teolis, and Yannick Bigourdan) parted ways with Open Concept Hospitality, a restaurant group that served as a partner during the opening of Amano.
“I’m a neigbourhoody kind of person,” says chef Michael Angeloni.
Michael Angeloni, Chef at Bar Notte. Photo: Kateryna Topol
“So operating a business in a community-driven neigbourhood after running restaurants in the transient Union Station environment is a welcome change.”
Bar Notte’s menus, experiences and service embrace the market community and constantly learn from it. Favourite dishes are here to stay, while fresh local ingredients allow for a rotating menu of offerings tested and adapted based on guest feedback.
“When I’m working on new dishes I like to go for a walk in the market looking for inspiration,” Angeloni said. Of his more than 25 vendors, several suppliers are St. Lawrence businesses.
At Bar Notte in particular, ingredients stimulate the menu. A new addition to this vendor list, Affinity Fish, is about to shine a spotlight on local lake fish often overlooked by chefs partial to exotic ingredients.
“We wanted Notte to be a place where you could have a really nice cocktail, a Miller High Life, or a nice glass of Barolo.” The drink menu on this side takes a slightly more innovative approach, mixing quality ingredients in a simple but elegant way. Your sober friends can enjoy the party with a selection of non-alcoholic cocktails.
Unlike the structured fine dining experience guests receive at Amano, Bar Notte has the casual atmosphere of a dark speakeasy – a deeply set door opens to a narrow space where a small kitchen in the back corner churns out tapas-style snacks and uniquely Roman pinsa by the slice. The tall pile of flour at the entrance sets an easygoing mood and a peek into the not-so-secret recipe for this classic dish.
Having tried the traditional pinsa in Rome chef Mike (Italian by descent) worked to replicate this ancient take on pizza at Amano and now Notte. With seven types of flour and two types of sourdough starters, the pinsas are double-baked, resulting in a melodically crispy yet airy texture that crumbles on your knees.
“That’s the stuff,” I thought to myself later while brushing off the Crazy Calabrese crumbs.
The team is working on securing a patio license for Bar Notte, and have taken over the space at 69 Front Street East (previously Le Papillon) for a new American Bistro concept set to open in June.
