Self-Expression Is On the Menu at Occhiolino Pastificio

Welcome to Atelier Gourmet, our 360° hub that exists at the intersection of fashion and food. Think: Stylish restaurant openings, splashy and exclusive dinner parties and one-on-ones with the culinary industry’s buzziest tastemakers. Let’s dig in.

Before attending an exclusive preview dinner of Toronto’s Occhiolino Pastificio restaurant in late November, guests were given one sartorial guideline: sharp shoulders and power suits. The VIP event, hosted in collaboration with FASHION‘s Atelier Gourmet, was soon filled with impeccably tailored overcoats, crisp neckties, and conceptual takes on corporate codes. As it turned out, this atmosphere of pared-back polish paired perfectly with the state-of-the-art pasta house.

Artistic curation and attention to detail are two defining factors of Toronto’s newest Italian hot spot, founded by renowned chefs Luke Donato and Nick Manzone. “Occhiolino” is the Italian word for wink — honing in on the establishment’s friendly, unfussy energy. Contrary to typical trendy dining approaches, this eatery abides by the Italian philosophy of “Cucina Povera,” where over-the-top presentation and unnecessary add-ons are traded for restraint and simplicity, allowing the quality of each dish to shine. This energy exudes from the blank-canvas-like inside, where high ceilings, light wood panels and beige minimalist decor are straightforward and sleek. Naturally, for an evening that celebrated its widely-anticipated opening, the ensembles struck a similar theme.

Streamlined silhouettes, crisp tailoring and decisive pops of colour contributed to an air of certainty, of knowing what works and keeping things uncomplicated. Unlike many fine dining experiences, Occhiolino rejects the idea that a nice dinner out has to have strict rules. “It’s a place where you can linger with friends and catch up, stop by for a quick bowl of pasta before work, or host a special occasion,” explains Donato, adding that this fluid concept was inspired by the lively nature of Italian communication.

True to its versatile ethos, there is certainly no shortage of options on the menu. Occhiolino offers a selection of homemade pasta, an assortment of specialty cocktails and an extensive wine list, each thoughtfully prepared for the best tasting experience. And at FASHION‘s event, guests got to savour it all first-hand. To start, warm olives served with buttery focaccia and burrata. Then, shareable plates of pasta, from decadent gnocchi to spicy tomato spaghetti. To finish things off, attendees indulged in spiralled soft-serve ice cream, because what’s a night out without some whimsy for your tastebuds?

Of all the mouthwatering nibbles and exquisite sips, it was the pasta that truly shined. Served in different shapes, sizes and presentations, each distinct offering gave a fresh take on an age-old dish, an outside-the-box approach to the same, reliable concept. Ultimately, the excitement of this flavour-filled dining experience was akin to wearing an experimental outfit — and these dualities are intentional.

“Pasta-making is an art form, much like fashion,” says Manzone, adding that there are hundreds of shapes of pasta, each created for a particular purpose. “Rigatoni, for example, is thick and hollow to capture hearty sauces, and spaghetti is easily coated and lends itself well to dishes like carbonara,” he explains. “But it’s not just about function – it’s an expression of personality.”

After all, there’s a distinct aesthetic appeal to the traditional Italian dish. It’s rich, it’s intricate, and it relishes in its presentation. Like a good suit, it takes many forms and has undergone endless evolutions. Fashion and food are a natural marriage of creativity, community and joy, and a night spent at Occhiolino Pastificio proves that point.

Hungry for more? Below, click through for the tastiest tidbits from the Occhiolino Pastificio dinner hosted by FASHION Atelier Gourmet.

Prev

Next

Photography by Ryan Emberley and Kennedy Pollard

1/46