Great Margherita Pizza at Pi Co.

Pi Co.Location: 1200 Bay Street, Toronto
Websitehttp://www.pi-co.ca/

Fact: a margherita pizza, done well, is the best pizza.  It’s just crust, sauce, cheese, basil, and olive oil, but when it’s done well, it all comes together in a way that feels magical.  It’s one of the world’s few perfect foods.

Pi Co. does it well.

Pi Co.

The restaurant itself is actually pretty interesting — it’s mostly a take-out joint, and aside from the margherita, they don’t have any pre-topped pizzas.

The restaurant is set up almost like a Subway, with a variety of toppings behind glass that you can choose from on the spot.  And the Neopolitan-style pies bake fast, so you can be in and out surprisingly quickly, despite the fact that they’re starting every pizza from scratch.

Pi Co.

It’s quite good.  A pizza like this lives and dies by its crust; the crust here was solid, with a satisfying chew, a decent amount of flavour, and a nice blistery exterior.  The external crisp factor could have been slightly higher, but that’s a very minor complaint.

Everything else was great, with a nice balance of sauce and cheese.  It’s not the best margherita I’ve ever had, but it’s pretty damn satisfying (again: it’s a perfect food).

Boar

Boar - the veal sandwich
Location3 Glebe Road East, Toronto
Websitehttp://www.boarsandwiches.ca/

Boar is a spinoff of Black Camel, which serves some pretty solid sandwiches. Because of my affection for that place, I’ve been meaning to check Boar out for a while, though I don’t typically find myself near Yonge and Eglinton, so it took a few months to get there.

They serve Italian sandwiches like veal, sausage, and meatball, with your choice of various sauces and condiments.

I’m a sucker for a good veal sandwich, so I ordered that with tomato sauce and caramelized onions.

It’s a bit different from the traditional veal sandwich that they serve at a place like California Sandwiches: rather than being dipped in the tomato sauce, the breaded, fried veal cutlet has the sauce spooned on top.

These types of sandwiches typically feature a smooth, blended sauce with a fairly mild flavour. The sauce here, on the other hand, is rich and chunky, with the intense flavour of a sauce that’s been reduced to its purest essence. It’s pretty fantastic, and pairs perfectly with the tender, perfectly fried cutlet.

The only misstep are the caramelized onions (and that’s my fault, since I was the one who chose them); though they were perfectly cooked and sweetly flavourful, they were a little bit too assertive and just got in the way of the outstanding interplay between the rich sauce and the crispy cutlet.

It’s mostly a take-out place, though they do have a small dining room off to the side. With the exposed concrete walls, the rustic wood tables, and the boar’s head mounted on the wall, it has a vaguely creepy vibe that made me think Leatherface was going to bust in at any moment, chainsaw roaring. But the sandwich was so good that this could have happened, and I still would have called the visit a win.

Boar - the sitting area