Gia Restaurant

"Panko-crusted meatballs, crab cakes with bagna cauda, pappardelle Bolognese. You could have a full dinner at this narrow hotspot in Trinity Bellwoods and not even realize that everything is meatless. Such is the charm of Jenny Coburn’s latest, plant-forward restaurant, which replaces her previous spot, Ufficio. High ceilings, exposed white brick, herringbone floors and a constantly packed dining room make for a stylish night out. House-made pasta is the prime order here, with one dish that has carried over from the previous restaurant: porcini agnolotti glossed in a sauce of butter and Parmigiano Reggiano, which can be made with vegan butter upon request. Unable to land a reservation? Walk-ins can snag a seat at the cozy, walnut-topped bar." - Michelin Inspector

"This Trinity Bellwoods restaurant on Dundas West is emblematic of Toronto’s plant-based dining movement: stylish, satisfying, and sceney. The mains here focus on house made pastas that highlight regional, seasonal ingredients, such as a pea bucatini with stracciatella, and corn ravioli with mascarpone cheese. Not sold yet? How about the dairy-free baked cashew brie appetizer, which comes with a dollop of seasonal fruit compote, or the panko-crusted Impossible meatballs, with preserved chilis and mozzarella? Many of the dishes here can be adapted to become fully vegan, or accommodate various food allergies, so there’s absolutely no sense of anyone missing out on the fun." - Todd Plummer

"What were your first impressions when you arrived? Even on a stretch of Dundas West filled with hip bars, cool art galleries, and trend-setting shops, this "plant-forward" Toronto eatery manages to stand out—discreetly, of course. It's owned by Jenny Coburn, the same brains behind Stefano's Sandwiches, a pandemic-era pop-up that went viral when actor Dan Levy proclaimed his love for their vegan sandwiches. What’s the crowd like? Hip, health-conscious foodies have quickly made this the city's place to see, be seen, and eat really (really) good vegan and vegetarian cuisine. What should we be drinking? The wine list is fantastic, with an emphasis on organic and sustainable vintners, mostly from Europe but with a few North American standouts as well - try the Heliocentric Wines Same River Twice orange wine. An inventive cocktail list includes refreshing drinks such as "The Lambo," a healthy glug of Lambrusco wine topped with Bitter Bianco and Lillet. Don't sleep on the mocktails, either - the Balm Lemonde's notes of lemon balm tea and organic wildflower honey are a gorgeous counterpoint to the plant-forward menu. Main event: the food. Give us the lowdown—especially what not to miss. There's this misconception about plant-forward cuisine that you're somehow having to settle–and that couldn't be further from the truth here. It's all about house made pastas here, which allow seasonal Ontario ingredients to positively sing. The Tonnarelli Tartufo is silky and sexy and perfectly truffled, and the Ontario Corn Ravioli made with mascarpone cheese is sweet, salty and creamy. Don't skip the apps here: the plant-based cashew brie with seasonal fruit is an absolute standout. You'll want to save room for dessert, too. There's an olive oil cake topped with warm seasonal fruit compote. And how did the front-of-house folks treat you? The restaurant's intimate capacity (just 35 total seats) means that even during the busiest services, you server is never too far out of reach. It's also worth noting that they are fully versed in the in's and out's of the menu, and can advise on which dishes can be adapted to suit dietary allergies and preferences. What’s the real-real on why we’re coming here? This is the kind of place where you can bring your unsuspecting carnivorous friend and they won't even notice that meat isn't on the menu. Gia is stylish, it's a fun scene, and above all else, it's satisfying." - Todd Plummer

"Gia is a delicious vegetarian Italian restaurant that allows seasonal Ontario produce to shine in plates of pasta that manage to taste plenty rich, even without meat and cheese. Start with the panko-crusted vegan meatballs made with plant protein and Impossible Beef before moving on to pillowy porcini agnolotti. Finish with the olive oil cake, which is usually topped with a seasonal fruit compote like autumn-spiced pears and vegan buttercream. They also have a great wine list, with plenty of organic and sustainable wines that are mainly from Italy but also include some surprises like a local orange wine from Cave Spring winery in Beamsville, Ontario. The restaurant makes the most of its small space by packing its marble tables close together, not to mention you’ll get a great view of the chefs at work in the open kitchen in the back. " - julia eskins

"Gia is a delicious vegetarian Italian restaurant that allows seasonal Ontario produce to shine in plates of pasta that manage to taste plenty rich, even without meat and cheese. Start with the panko-crusted vegan meatballs made with plant protein and Impossible Beef before moving on to pillowy porcini agnolotti. Finish with the olive oil cake, which is usually topped with a seasonal fruit compote like autumn-spiced pears and vegan buttercream. They also have a great wine list, with plenty of organic and sustainable wines that are mainly from Italy but also include some surprises like a local orange wine from Cave Spring winery in Beamsville, Ontario. The restaurant makes the most of its small space by packing its marble tables close together, not to mention you’ll get a great view of the chefs at work in the open kitchen in the back." - Julia Eskins