ORO Restaurant
45-47 Elm Street
Toronto, Ontario, M5G 1H1 Canada
Telephone. 416 597-0155

Fax. 416 597-2819
Email. info@ororestaurant.com
Website. ororestaurant.com
Connie and Domenico Ciccocioppo
Executive Chef:
Dario Tomaselli
Hours. Lunch Dinner
Mon - Fri: 12:00-2:30 5:30-10:30
Saturday: Closed 5:30-10:30
Sunday: Closed Closed
“Let us count the ways this underrated Mediterranean restaurant is a masterpiece.” Zagat Survey, 2002,’03,’04

Best of Award of Excellence Wine Spectator 2004 – ’05

2003 - 4 Cuvée Award of Distinction for Excellence & Innovation,
Ontario Wines Representation

An extensive wine list of approachable wines from around the world
AND a collection of verticals and rare wines

Three and half Stars (Out of Four) for Food, Ambiance, Service Toronto Life magazine, September 2005


2001 Gold Medal of Excellence Academy of Italian Cuisine

“Top 10 Restaurant of 2003.” Toronto.com
“Dario Tomaselli funkifies fine food…The chef with the movie star looks and the magician’s hands are in full control.” One of Toronto’s Top 3 Chefs. Jurgen Gothe, NUVO Magazine, 2003

“The chef, Dario Tomaselli, is an imaginative and gracious talent.” Jacob Richler, The National Post, 2003

“Like a fine wine, ORO gets better with age…the food doesn’t get much better than this.” Toronto.com, 2003

Audience Top 10 in “Best of T.O.” and “Toronto’s Favourite Restaurants” Toronto.com and Patron’s Pick, 2003

“ORO is breathtaking, but its main attraction is the food…” WHERE Magazine, 2002

“Miracle on Elm Street…ORO, one of the rare posh Toronto restaurants open for lunch, offers a daring menu that succeeds… I look forward to going back.” Jacob Richler, The National Post, 2002

“ORO is a priceless find for people looking for cuisine with character and a restaurant with soul.” Melissa Valledor, NexChange, 2001

Dario Tomaselli “…can cook circles around nine out of 10 Toronto chefs.” Joanne Kates, The Globe and Mail, 2000
ORO “… is to food what Ferrari is to cars: Sleek, clean and drop-dead gorgeous.” One of Canada’s 10 Best Restaurants. Joanne Kates, The Globe and Mail, 1997

“A ‘must-see’ when in Toronto.” Food & Wine Magazine, 1997

As long-time owners of the well-known Old Angelo's, which at 75 years was the oldest Italian restaurant in Toronto, Connie and Domenico metamorphosed Angelo's into the new ORO.
Oro's transformation is complemented with impressive menus exquisitely crafted by Executive Chef Dario Tomaselli.
You'll find the affable, bearded Domenico at Oro during the day, while partner-in-love-and-life Connie takes over during the evening.
Their continued dedication to Oro's smooth operation has ensured the restaurant's placement on Toronto's A-list of fine dining.


Dinner Menu

Caramelized acorn squash soup
with date and foie gras croquette and wild rose syrup
Organic Stratford Greens
with balsamic-citrus vinaigrette
Pastilla of Goat Cheese
aged in-house, with oven-dried tomato, peperoncino, baby arugula, pickled salsify and Cabernet Franc emulsion
Steamed Mussels, coconut-ancho broth
Kobe beef Carpaccio
with northern woods mushrooms and Reggiano cheese salad, rosemary-truffle essence
Pan Seared Sea Scallops
preserved Mission figs and fennel salad, roasted peppers and eggplant caviar
Poached jumbo Shrimp
In a matzutake miso-brot hand pickled kombu
Coco butter pan seared Quebec Foie Gras
With maple glazed pork belly and preserved winter melon

ORO-made Capellini, with fresh tomato
Fontina Valdostana ravioli
with beef bourguignone, spinach coulie and Sauterne onion marmalade
Butternut squash Risotto
with petit-gris escargot and leeks in a sage foam
Black pepper Gnocchi
with cuttle fish and baby clams guazzetto in a green olives froth
Truffled Pappardelle
made in-house, with northern woods mushrooms, asparagus nage

Roasted Alaskan Black Cod
with marjoram Jerusalem artichoke ravioli, braised greens on a ginger-Banyul sauce
Boneless Cornish Hen
with crispy skin,on a rutabega puree, honey mushroom fondue, natural pan juces
Braised Lamb shank
on French lentils, baby vegetables, mushroom panache, sauce cafe de Paris
Slow-braised chuck Short Ribs
on velvety potato puree and maple braised endives
Black olive preserved Sea Bass
Peruvian potatoes, red pepper confit on a cumin onion jus
Juniper preserved lemon cervena Venison loin
truffle polenta, root vegetable terrine with cepes Bordolaise jus
Butter poached Lobster and crispy Sweetbread
caramelized shallots flan, smoked paprika emulsion
Roasted Alberta Beef Tenderloin
on mushroom blanquette in a butternut squash-caramel froth

Honey glazed Pecan Tart
pan roasted Fuji apples, malt ice cream and aged cheddar
Lavender raisin Brioche Pudding
cloudberry compote and spicy pumpkin foam
Lindt blanca Pot du Creme
bluberry teacakes and peach preserve
Mango infused Cheesecake
lemon lime sherbert, marinated tangerine and raspberries
Rum cherry roasted almond Savarin
ricotta chibouste and meyer lemon marmalade
Selection of ORO's Own Ice Creams
And sorbet with fresh berries and a biscotto
Sweet curry pistachio Molten Chocolate Cake
white grape pickled ginger compote and galangal Anglaise
Toasted Sesame Creme Brulee
coconut lime soup, pink grapefruit salad and sesame crisp