Amano Trattoria set community roots with new late-night concept Bar Notte

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.