Review The Good Son Restaurant - Toronto

It was a wonderful experience coming here. Hostess was very welcoming, waiters seemed a bit unorganized but it may be because they work as a team vs individual to assigned table. Food was excellent, and atmosphere of restaurant is great for those instagram moments. We started with the zucchini pancakes, then pizza and eggs benie. Coffee was excellent quality and drinks were mixed well and beautifully presented. Will definitely come back !

Came here last night with a party of six for an early dinner. No reservation but we got seated within 5 minutes. Niki was our server and she was fantastic. Checked all my allergies and even offered to make fresh ginger tea (which is not on the menu). Service was great. The food was delicious. Overall really enjoyed our impromptu dinner.

Had a three course meal for Valentine’s and each of them were all so tasty. I highly recommend the risotto though!!! Service was kinda slow, but the staff, atmosphere, and food were amazing.

We love it here, always a lively atmosphere with solid food and friendly service. We book an early seating so we can go with our daughter and we always find items she can eat on the menu. Craft cocktails, delicious desserts including in house gelato but I always go back for the burger and brussel sprouts app.

I really enjoyed my time here. Their atmosphere is great, food and drinks are delicious. Surprisingly, my favorite dish was the kale salad - never thought I’d be raving about a salad but it’s that good!!!

-Wait time for seating was decent -Pizza was good -service was good -cocktails were really good (an generously poured) -carrot cake 15/5 - best EVER! Minus 1 star only because it was LOUD and very hard to hear a conversation at the table, otherwise, very nicely run establishment.

Came here for brunch. Wanted to like it, but the food was SO mediocre and bland. Service was also pretty bad. Our waiter was nice, but 25 minutes would go by without water or check-ins and it was impossible to get his attention. To top it off, my friend didn’t even get his plate until AFTER everyone else was done their food. Ya, not good. Don’t recommend (sorry!)

Such a wonderful restaurant! My party was a large group of 20 ladies and we had the best experience ever!!! Our dinner was apart of the Prix Fixe menu and the food was above and beyond our expectations. Each dish was so delicious and the food came out at a great pace even with such a large party. Food sensitivities were easily accommodated by the restaurant as well. Everyone had such a lovely time. The atmosphere, the staff were just as amazing to say the least. Nana was the coordinator for our reservation and was super accommodating when our group was delayed due to the severe weather that happened earlier that day. Natalie was our server and she was very attentive to our large group. Thank you guys again for being so wonderful.

Dinner began on the right note with some delicious cocktails - the Lost Love being the favourite: fig infused Rittenhouse Rye, Otima 10 port, Queen Bee Syrup and lamed absinthe. Absolutely delicious! The food was pretty good too. We shared the appetizers with the sea bream ceviche and jerk shrimp being the best of the bunch - most flavourful and decent sized portions. The pickerel fish special was excellent being perfectly cooked and well presented. The osso buco also got rave reviews. Service was excellent, the prices fair and the setting comfortable.

This restaurant is quite well known for their pizza and their oven was imported from Italy, but I didn't like their pizza. I didn't like the texture of their soft (but not chewy enough) crust. Their toppings were fine. I tried the Hawaiian and the margherita pizzas. The toppings on the prosciutto pizza looked very very good, but I didn't try it. One of the people in our party gave their burgers a very very good review. I liked all of the other dishes that I tried: the pork rinds were very airy, puffy, and light and they had a very tasty seasoning/sauce; the mussels were seasoned very lightly (which I liked) so you could taste the seafood; the sweet and salty nuts were good, but nothing special; the cocktails were inventive and smooth; the guacamole was good. I really like the variety of their menu. Something for everyone. There are a few other things on their menu that sounded very good to me that I look forward to trying. Also, I absolutely love the decor.

This is one of the better Toronto restaurants I've been to in a while. The room was full and it felt great to be there. The Korean ribs were my favourite and I would go back to this restaurant just to eat these again. We had oysters, jerk shrimp, Brussels sprout and octopus. Amazing cocktails. The rum drinks made me feel like I was at a luxurious Caribbean resort, not an all inclusive shithole. The octopus was just regular otherwise I would have given this place 5/5

What a gem The Good Son is! Cozy, inviting decor with a wall of grandfather clocks, varnished wood tables and a stunning vintage chandelier that gives a warm glow to the dining area. The wood oven baked pizzas do not disappoint.

Finally was able to go to the good son. We made a reservation a month in advance and it kind of seemed like they just shoved us in this kind of not great corner spot which was not the best Considering how many nicer tables there in the place. Anyways besides that the food was amazing and our server was amazing. We got the cheese board to start which has a array of different Cheeses and preserves. I got the octopus for my main and it was delicious. Overall had a great evening just wish we had a bit of a nicer table but I will definitely go back to try again!

Adsolutly terrible New Years experience.!!! When booking the reservation we told them there was an allergy. Told the service staff several times prior to getting our meals and sure enough they came out with a meal with dairy had to be sent back for another one. Then When receiving the main meal the server said there was no dairy but came running back to the table after my wife had had a bite to say not to eat it. <br/><br/>To late!! The owner or manager never came to the table. sure we didn't have to pay but this is no way to operate. <br/><br/>I am a partner in 11 Restaurants and never would this happen in one of our locations. You should not be in business.

I was here the Saturday before last (April 16th). First of all, the food here is amazing. I had the Prosciutto pizza and it was large and tasted amazing. Definitely one of the best pizzas I've had in Toronto. For dessert I had the apple flambe, which was also fantastic. I went with a friend who had the cheeseburger. He was equally impressed with his meal, and he also had the same choice for dessert and agreed it was one of the nicest desserts he has had recently. So overall, the food was amazing.<br/><br/>The reason for the 2.5 rating is purely because of the extremely rude and unprofessional host. I have no idea of her name, but she was the host that was of asian descent. I've honestly never seen such a discrepancy between the overall quality of the food and ambiance of a place and the professionalism of a host before. This experience honestly soured our evening and will be the sole reason that neither of us will be returning or recommending this restaurant to our friends. While the food was amazing, there are too many good food places in Toronto to put up with such rude service and be treated like an inconvenience. <br/>My personal recommendation is that if you want to try this restaurant, make sure you do so at a time where this staff member is not working. I'm sure you'll have a nice time then.

About two weeks ago, a small group of foodies were invited to The Good Son for a #ZomatoMeetup. The meal was a Zomato x FoodismTO collaboration dinner to celebrate the Toronto launch of FoodismTO. Foodism is the largest food and drink magazine in London, UK, and Toronto marks their first international foray. The web version launched earlier this past November, and the free print magazine will be released sometime in the fall (likely September 2016). FoodismTO will follow the same format as its London publication, as it will be a free magazine (funded by ads) featuring high quality images and food-centric articles on Toronto's food scene. Additionally, President’s Choice’s PC Black Label Collection recently signed on to be Foodism's official launch partner, which is pretty exciting news for the publication. <br/><br/>The Good Son is a neighborhood restaurant and bar in the Queen West area. The restaurant opened its door in 2014, and is headed by Chef Vittorio Colacitti of Top Chef Canada. Rather than focusing on one cuisine, Chef Vittorio Colacitti brought forth a multicultural menu that celebrates the city's<br/>multiculturalism. The restaurant also focuses on using local and seasonal organic ingredients, and their menu changes seasonally.<br/><br/>Our dinner at The Good Son was a 7-course tasting menu prepared by Chef Vittorio Colacitti, and his team.<br/>Some of the menu items were made specifically for the event, and are not on the current menu like the Double Duck Pizza.

Chef Vittorio Colacitti (@vittorioreo) and his team at The Good Son prepared a special seven-course tasting menu for the evening. The dishes were either entirely off-menu or a variation of what's normally offered on the menu.<br/><br/>SEA BREAM CRUDO<br/><br/>Tomatillo, apple, almond, avocado<br/><br/>Great start to the tasting. A beautiful and delicate dish that's rich in flavour and texture.<br/><br/>The Good Son, located at 1096 Queen St. West, is Chef Vittorio's first restaurant. Opened in June 2014, the Top Chef Canada season four contestant wanted his restaurant to reflect a melting pot of diverse cultures with a focus on local, sustainable and seasonal organic produce. Chef Vittorio, born and raised in Toronto, learned his culinary art from some of the best names in Toronto's restaurant industry including: Lorenzo Loseto (George), Scot Woods (Lucien), and Didier Leroy, a Master Chef of France. Chef Vittorio also studied at the Thai & International Food Academy, staging in various regions across Italy and working as a stagiaire at Thomas Keller's, Bouchon.<br/><br/>STEAK TARTARE<br/><br/>Piquillo, grilled ciabatta<br/><br/>Another superb plate. I love steak tartares with a nice heat, chopped not too fine with a bit of texture and 'chew'. There's just enough ciabatta for the quenelle of tartare. And that quail egg? Beautiful. Everything component was perfect here.<br/><br/>DUMPLING SOUP<br/><br/>Scallop, ginger, miso<br/><br/>Very comforting. This dish reminds me of home. This dumpling soup is, perhaps, the best non-Asian "wonton soup" I've ever had :)<br/><br/>DOUBLE DUCK PIZZA<br/><br/>Duck confit, foie gras, rapini, apples, balsamic<br/><br/>This was one very rich and "luscious" pizza. Personally, I thought the pizza looked way better than it tasted; it was also my least favourite course of the evening. Maybe I had high expectations because of the ingredients? I mean, I love all the ingredients on it, literally every single one of them, but I thought the pizza on the whole was a tad too salty. I also didn't care much for the balsamic glaze/sauce. The result was an oddly sweet yet salty combo. Others at the table seemed to really enjoyed it, though.<br/><br/>GRAPEFRUIT SORBET<br/><br/>Fresh grapefruit, chilli pepper and basil<br/><br/>Wow. What a tasty palette cleanser. This should be made into a cocktail or a bellini because I can totally see myself sipping/eating this on the patio in the summer. Incredibly refreshing.<br/><br/>WOOD-GRILLED RIB EYE STEAK<br/><br/>Potato pesto pave<br/><br/>Excellent rib eye and potato pesto pave (scalloped potatoes). Absolutely no complaints.<br/><br/>ASSORTED DESSERTS<br/><br/>I don't remember what any of these desserts were. I had a couple of bites of each. They were good but nothing memorable.<br/><br/>I didn't take any photos of The Good Son's dining room because it was really dark but the room is incredibly lovely and welcoming. The restaurant was modeled after a home, with distinct sections, each functioning as separate rooms. The layout features a formal dining area, a casual and fun seating area with large wooden tables and hand painted vintage chairs, a 22-foot wooden bar and a plush lounge. Trust me, it's all very neat and quaint (or just google for photos!) I look forward to going back to The Good Son soon to try their regular menu.<br/><br/>*This meal was complimentary. The opinions and views expressed on this post are my own*

Interesting crowd, menu, and décor.  All the making for a great restaurant but the service could use some work.  We had reservations and upon arrival were seated in a dark corner next to the service station where every waiter/waitress had to come bump into us to retrieve some cutlery.  Fried Rice is great as well as the Short Ribs.

I went to the Good Son on a Friday and had made a reservation via Open Table for 6:45PM. I was late by 15 minutes but the hostess was accommodating and shifted my reservation to 7PM. When I arrived the restaurant was somewhat busy.<br/>It was a bit of a wait for us to get service. My boyfriend and I ordered the hot apple cider with brandy and the pineapple rum drink, both which were very good and strong. I ordered the prosciutto arugula pizza and he ordered the lamb parpadalle. The pizza was huge, with arugula and prosciutto piled on. It was sooo good. The lamb parpadalle was absolutely amazing. Every bite was full of flavour; the lamb was moist and tender, perfectly combined with al dente noodles and tomatoes. We did not order dessert, but I would love to go back and try something.

I have keen to go to the Good Son since it opened. It’s on the fringes of the Ossington strip which means by geographical location they are mandated to incorporate some of the hipster doctrine into their existence ( the nice way of this saying that is embracing the local Queen street culture as stated on their website). Good Son is a project of Vittorio Colacitti who gained national attention for his appearance on Top Chef Canada 4. His also has a biography page which, designed a bit like a dating site, outlines his many culinary achievements as well as telling us he is a rooster according to the Chinese Zodiac.<br/><br/>I took and seat at the bar and scanned the cocktail menu. I have no idea who Tony is but I went with “That Thing for Tony” which featured gin, citrus fruit, Campari and some fresh basil. My issue is always that fact that a gin and fruit drink shows up looking like something Mary Poppins would make. This drink didn’t have the umbrella but did rock the orange slice which served as a vessel to hold the up the straw and combined with the pink was a bit of a kick in the nuts. Nonetheless, gin and campari is always a great combination and a whole lot of fresh basil was added a garden vibrancy.<br/><br/>I started with the sweet pea tortellini ($18) and it didn’t disappoint. The pasta was as tender as the peas themselves and stuffed with a tasty filling which paid homage to this great summer legume. The tortellini sat atop a sauce laced with citrus and butter flavours and was finished with some grated cheese. At first the portion size looked a little dainty but it was deceptively filling. Overall, it was a smart and suave dish which honoured fresh and available ingredients.<br/><br/>For the main, the barkeep suggested the bulgogi short ribs served with kim chee fried rice and a quail egg ($18). Unlike the smallish pasta portion, this dish was huge. Although the ribs were a little tough, they were flavourful. The rice was equally tasty but a little greasy. I loved the chucks of kimchi (or kim chee). The quail egg was cooked perfectly..I just wish there was more of it. Both the hot and the garlic sauce smeared on the plate were fantastic and removed any monotony of repeated bites of meat and rice. I also liked the abundance of the scallions on the dish from both a taste and appearance perspective. All in all, a very satisfying (and large) dish in which I could only finished about a third.<br/>The Good Son succeeds in offering high quality food and drink in a fashionable environment. Given the creepy family on landing page, horror movie buffs may fear that many of the plates hanging on the wall may become projectiles in a poltergeist rage. In fact, I credit the web designers whose family dinner masterly predicted the movie “The Visit” in which old people finally become the homicidal leads as opposed to the first victims in most other horror movies (just ask Mrs. Deagle in the Gremlins). It is welcoming with a partially open kitchen and a very visible prep area. As described on the site, the Good Son’s menu is “a reflection of the melting pot of cultures that has gentrified the Queen West neighbourhood in Toronto”. I agree….I had a little Korean, a little Italian and a little hipster. One of the questions I always ask myself after a dining experience is “Would I come back?”. I think this place has one of the most intriguing menus in the city and I felt I only scratched the surface meaning I’d definitely come back in a second to try something like the steak tartare (which I have heard is incredible), jerk shrimp or the burger. In the end, it’s much better than a Macaulay Culkin movie and as inviting as a Norman Rockwell painting not to mention it’s oddly dreamy that Vittorio’s Chinese astrological sign is compatible with an ox.

Gord and I had brunch this morning at The Good Son, which is in our 'hood. They celebrated their first anniversary this month and this is the first time we've been.  We both ordered mimosas .... Gord got an Aperol-Orange and I got a Blueberry. Yum!   I ordered Southern Fried Chicken. It was delicious! The chicken had a bit of spice and the waffles were soft and sweet so it was a nice contrast. I'd get it again. I dipped my waffle in the blueberry compote and creme fraiche.   Gord ordered a Breakfast Pizza. I've never seen a heartier pizza ... there was so much stuff on it. Gord said it was delicious and brought some home. He said he'd get it again.   Martha was our server. She was friendly and took good care of us.

Wow. Every item that we ordered absolutely shined. Jerk shrimp, ceviche, octopus -all delicious. The guac is full of flavour, but I would not get the lobster again (not really worth the additional cost and dors mot bring flavour). Ambiance fun and great playlists for music. One of the best run reataurants I have ever attended. Bravo.

Tried this spot on my first night in Toronto and I was glad I did! Sat at the bar and enjoyed excellent service on a very busy night! Great recommendations on food and drink. The beef tartar was killer (would have been out of the park if the quails egg yolk was runny, but delicious non the less). Good eats, good room and good vibe! Keep it up V!

Had high expectations before going to Goodson. Unfortunately it was just a mediocre experience. Had the steak tartare and bulgogi short ribs, with a sample of guac and chips and charcuterie and cheese. The food was pretty good, nothing to brag about. The experience wasn't the best though. We were seating in a back corner next to the waiters service station. There was very little light and tough to see and seems that there was no air conditioning (in 35 degrees). Also, not a big fan or water without ice, especially without a/c. On a bright note, the latte was fantastic 😊. I'd go again if invited but I wouldn't plan to return.

The decor is nice, but not unique. The food was really bad - definitely not worth the price. Service was awful - we were running 15 min late and the first thing hostess said to us ' you are late - one more minute and I would've cancelled your reservation'. I will never go back.

OMG!!! The best brussels sprouts I've ever eaten in my life!!! And I don't even like brussels sprouts. 😍<br/>Perfect "first date" spot...private enough to hear each other talk but still crowded enough to avoid awkward silence in the air.

This place is insanely cute. Cocktails are good and strong - food is above average however I find its a little too expensive for the quality. Great ambience and I love coming here to grab a drink

Stopped by after cinco de mayo celebrations with Pam Westwater and Jean for late dinner. Love the inside decor, a mix of dark, mysterious and classic all in one. We started with jerk shrimp, which was really tasty and crispy. Then we shared a few plates because why commit to one plate when you can try multiple! The spicy brussels sprouts were absolutely delicious (but strangely not spicy) and so was the burger with fries and Russian dressing. We were excited to try the pasta with Grana Padano cheese but unfortunately it was too salty for us to get through. Our server was very attentive and took it back and brought us a dessert instead . We had a dark chocolate sorbet dessert with rum and it was very good. Overall, fantastic service and delicious food:)

The fried chicken was boneless and had a light crispy coating but the star of the dish were the waffles, crispy exterior and fluffy interior. The combination of savoury, sweet and spicy was perfect. It was so good!

Heard great things about The Good Son, and boy does it live up to the hype. This spot has been around for about a year, but it already seems like it fits just right in West Queen West. The restaurant is quirky, yet classic, outfitted with walls full of china, books and mirrors. The separate entranceway blocks off the rest of the restaurant when you first walk in, for that first wow effect of seeing the space. It's a nice touch. <br/><br/>We ordered two cocktails from the extensive and enticing menu: a Tom Collins & a rum cocktail made with two different dark runs, aged for 30 days in oak barrels and served with bitters, and orange peel. Strong, but delicious. <br/><br/>The menu is very easily shareable, so we ordered three dishes and a side to share. In hindsight, it was more than enough! We started with a sea bream ceviche, with avocado, pomelo, lime and served with crispy taro chips. The flavours were on point! Amazing citrus and spice notes, yet the fish retained a freshness and sweetness that I did not expect. Only wish the taro chips weren't too thin, as they sometimes cracked when scooping up all that goodness! <br/><br/>We then split the Apple-Bacon Pizza. The sweet and tart apples matched perfectly with the saltiness of the Berkshire bacon and mellowed the strong taste of the Saint Agur cheese. My only complaint, however, was that the crust was too thin in the centre of the pizza, so the dough did become a bit soggy. Yet, the crust had a nice chew to it that is quintessential to a good Neapolitan style pizza.<br/><br/>Our final dishes were the Bulgogi Short Ribs served with The Good Son's famous Brussels sprouts. The short ribs were served Miami-style, and came itself with Kim Chee fried rice and a quail egg. The short ribs were perfectly seasoned and tender, and the rice provided a nice contrast to the sweetness of the meat with some heat and salt. The kimchi was my favourite part of the dish: not too overpowering but still with that great spicy flavour. The Brussels sprouts were pan fried with sambal and glazed with maple syrup. They were quite tasty, especially considering I don't normally enjoy Brussels sprouts, but they were quite salty. Almost too salty, unfortunately. <br/><br/>Overall, The Good Son is a great spot and also quite reasonably priced for the quality and portions. Would definitely recommend.

I reserved a table for 2. Everything was fine till after I ordered. I felt invisible as my waiter ignored us and I tried to signal even the manager with no luck. Don't bother going here unless you have a party of 6+ as apparently they don't care for less than that. <br/><br/>My bill came to $150 and I was so close to not even tipping at all. My food came first, but my girlfriend's main dish came about 30 mins after. Our waiter told us that some dishes take longer than others. However, when the manager came over and gave her food he apologized for the wait and said "there was a confusion and someone else got your food by mistake". <br/><br/>The fact that our waiter lied to us is what really ticked me off. I would give this place a 5/5 if it weren't for our server's poor quality of service I have ever experienced.<br/><br/>Sadly disappointed as this restaurant has many good reviews. I hope something is done to help train or replace the waiter as we wish to come back.

Disappointment in the end..... I loved this restaurant and I would have gone back BUT my dining experience there ended up being a bitter disappointment at the end of what had been a pleasant dinner. <br/>After we had paid our bill (which was pricey and left a generous tip). The music playlist was mysteriously switched from 70s, 80s easy-listening (including Survivor and Europe) to "Time to Say Goodbye." This switch caused a great deal of laughter from the open kitchen staff members, servers and bar staff and was clearly aimed at us to get out. We both work in the industry but this was blatantly rude beyond words. We drank the last of our wine quickly and went to the washroom feeling very uncomfortable. After we just wanted to escape as soon as possible but could not because the front door had already been locked. There was a bartender rummaging in the storage cupboard by the exit and who said "Oh sorry. I didn't realize you guys were STILL here!" and unlocked the doors. Again it was just rude.<br/>A restaurant such as this one , which is still in its infancy and trying to establish itself amongst the many in this category in Toronto, should learn better manners and customer service. What could have been a great night ended sadly. I feel that I spent hard earned money at the establishment and received ungrateful, rude service in return.

Great meal. My wife and I really enjoyed ourselves. The service was great, and the food was terrific. I think the menu could be formatted differently, especially because the steak price range is so radical. But that hardly detracted from the whole experience. We will go back again and recommend it to friends.

Its best bro , trust me, best

Good Son Disappoints. Found this spot early summer and have been back several times - tonight was the last. Like far too many Toronto restaurants they are unable to maintain service at their peak. Server offered hot pepper oil with the pizza but forgot to bring it to the table. Waited 45 mins for main course to be served after the appetizers. Fries with the steak were served cold. By the time warm fries were served up steak was long gone. A big fumble for service. Hostess at the front desk was as friendly as a kick in the face.

The good son. One of my best experience in dining. The restaurant is amazingly looking, the decor, the atmosphere, the ambiance, the food OMG .. Super super yummy. I would go back again and again and again. The service was great and quick.

Delicious and crowded. Had a terrific meal, but be prepared for a loud time and little flexibility. We had a reservation for four that couldn't be changed to add someone. It's too popular a restaurant. But the food is definitely worth it. Lovely jerk shrimp app, which wasn't like any jerk cooking I've ever had. Wrapped in potato threads and topped with a dollop of a jerk sauce doesn't do justice to how good they were. We shared a spectacular 32 ounce ribeye between 3 thst came with fingering potatoes and some delicious smokey peppers and sauces on a large board. The place is a hot spot for good reason.

Pretty yummy, great atmosphere! I loved the theme and huge space. I was a little bit confused by the food theme but our server did kindly explain the tapas/shareable style. The Hawaiian style pizza was delicious but the habanero on it was SO spicy. I'd say the seafood focused dishes were their strong suit!

Very nice. I stopped here on a getaway a month or so ago. The food was great. Fast and friendly service

PIZZA!. The Pizza is the Best Crust in the City Hands Down, Get the Spicy Sopresatta

Amazing food. Pizza was so good. Staff were friendly and accommodating . Decor was eclectic.

Combine Italian, Canadian and Thai influenced cuisine and you have The Good Son on Queen Street, a restaurant founded by Vittorio Colacitti. The Good Son offers a gourmet menu that screams precision, passion and devotion. When I first entered the rustic inspired space, with clocks and mirrors collaged on the walls, I had no idea what to expect. But as Vittorio began to share his culinary history, my guest Lara and I couldn’t help but look at each other with wide eyes and excitement. The thing is, when you’re obsessed with food, moments like that normally happen. You hear about the chef’s passion for cooking, and half way through you become so filled with

Life after Top Chef promises to be a delicious one for Vittorio Colacitti. His first restaurant, The Good Son , only opened last week and we’re already planning our second visit. The cuisine, described as "Toronto," sees wood-burning-oven pizzas sharing the menu with delicious Jerk Shrimp wrapped in crispy potato and served with a spicy mango salad ($13). We greatly enjoyed the marriage of pickled radish and lotus chips in the Hamachi Crudo ($13), which created bites so lovely, we didn't want it to end. The Good Son’s drink list is similarly impressive, featuring both biodynamic and organic wines as well as hearty cocktails—like the rum-based No Mercy ($14)—perfect for enjoying in the restaurant’s heritage-home atmosphere. Unpack your knives and cook (or, in our case, eat)! —Anya Georgijevic The Good Son, 1096 Queen St. West, Toronto, 416-551-0589, www.thegoodsontoronto.com © Copyright 2014 Email to a Friend Close &laquo Previous story

Last night we attended the soft launch of this beautiful, new restaurant in the Ossington/Queen West area. The new place has been in the works for months, the interior is stunning; you can tell they put a lot of time, detail and effort into this venture. Started by a group of 4 guys; including one of the Top 5 finalist of the hit TV series “Top Chef Canada,” this place is definitely a new trendy hot spot! We tried many things on the menu, I love how they have such a wide variety of creative dishes. It’s hard to classify this place food category wise because there is such a wonderful mix on their menu. In order of our preferences for the cold appetizers the Steak Tartare was simply one of the best we have ever tried in Toronto, followed by the Hamachi Crudo. From the wood oven; the Sarsaparilla Side Ribs – I have never had ribs like this before  - almost a “jerk style” with a hint of sweet. We also tried the Ash Roasted Eggplant Dip with bread, very different. From the hot appetizers we

Chef Vittorio Colacitti has just opened and launched The Good Son restaurant ...Your first entry into The Good Son is made through a mock-pantry that will serve as a take-away counter for several items. Stark white walls are highlighted by bright pops of colour in items sold by Statis Preserves and the Colacitti family’s olive oils. However, Vittorio has said he has bigger plans for the mock-pantry space: take-out counter for pizza from their wood-burning oven.

Rather than being parsed out into appetizers, mains and desserts, The Good Son encourages sharing the same way one might experience in a family home. Food items range from $5 (warm olives) to $79 (a 32 oz Rib Eye) and are divided into Cold (salads, charcuterie, raw fish and tartare), Hot (pasta, burger, seafood), wood (meat and veg side dishes) and pizza made in his wood-fire oven imported from Italy. - See more at: http://www.abbeyskitchen.com/blog/opening-good-son-restaurant-top-chef-contestant-vittorio-col/#sthash.ZaZDWlHu.dpuf

One of the most anticipated restaurant openings last year was The Good Son from Chef Vittorio Colacitti, a participant in season 4 of Top Chef Canada. Reservations have been hard to come by. The first feature of the restaurant I loved was the separate lobby/coat check area from the dining room. There’s a calm space to come in from the cold, deal with bulky jackets before being comfortably escorted to your table. The dining area itself had high ceilings, intimate lighting, a cozy fireplace and roomy armchairs

I immediately fell in love with the restaurant. It was quite spacious with lots of leather furnitures that reminded me of 'grandpa's library'.  Beautiful booths along the wall - We arrived pretty early in the evening so getting a table was pretty easy. There were 3 of us so we wer

You know I am a big fan of Top Chef Canada and last season I have been rooting for Chef Vittorio Colacitti but unfortunately he didn't win. But lucky for us. he opened up The Good Son ( @thegoodson_TO ) Chef Colacitti previous resume includes some pretty well known places like Lucien, George and Didier, if he learn anything form those places I am sure this will be an amazing meal. Love the gorgeous space with all the dishes and coocoo clocks hanging on the wall. Love how it's divided into different area with the leather wingback chair by the front and more industrial metal highchair to the 18 seats harvest table at the back near the kitchen. Love that the table are very well spaced out, no bumping into each other.      Jerk Shrimp $13 ~ Crispy Potato, Green Mango, Fresh Peanut This just look so pretty, perfectly crispy potato shell and a yummy perfectly cook shrimp against a sweet juicy mango salad. It was so good even without the fiery jerk aioli but that completed the dish. Wild Mu

Southern Fried Chicken, maple waffles & spicy creme fraiche, $15. <br/><br/>The fried chicken was boneless and had a light crispy coating but the star of the dish were the waffles, crispy exterior and fluffy interior. The combination of savoury, sweet and spicy was perfect. It was so good!<br/><br/>Eggs Benedict, roasted pork cheek with poached eggs, hollandaise sauce and field greens, $15. The eggs were perfectly runny and the pork cheeks were just the right amount of saltiness and crispiness. The sauce was incredibly velvety.<br/>I must say these were one of the best eggs benedicts I've ever had, they were so simple but done so well. I even traded half my chicken & waffles for the rest of my sister's benedicts, it was that good.<br/><br/>As soon as you walk through the doors of The Good Son, you're instantly transported back to the 1950s. The hostess area resembles a kitchen pantry with the white cabinets and wooden counter tops. The restaurant itself is incredibly cozy with mismatched seating, large leather booth seating, an open concept kitchen that over looks a a massive family table that seats 18. Even though the walls are covered from floor to ceiling with decor, it doesn't look cluttered. <br/><br/>Did I mention that the service was on point, super friendly.  Can't wait to come back for brunch and to try out their dinner menu. They even have their own pizza oven at the back of the restaurant!

It is fair to say that my favorite street to dine on in Toronto is Queen. And not your typical downtown core of Queen St. I love the strip of single lane, parking heavy, streetcar dodging road from Roncesvalles to Bathrust. A thirty minute drive by car or a twenty minute hop on hop off transit ride. Within that span you can find anything your heart desires. South American at MATA, BBQ at Smoque N Bones, Tacos at Grand Electric, craft beer at Duggans, eclectic live music at the Cadillac Lounge, Hipster cool at The Gladstone, french sweets at Nadege, or deep fried goodness at Glory Hole donuts.<br/>At a recent meet up of fellow Zomato virtuosos I discovered yet another gem in this favoured neighbourhood. The Good Son, from Chef Vittorio Colacitti is a throwback 1920’s speakeasy spread throughout an unthinkable amount of Parkdale real estate. Focusing on local, organic and seasonal ingredients the menu encourages guests to order multiple sharing-sized plates that run the gamut of cultures mirroring the vibe of the surrounding streets. An open kitchen reveals a flaming wood fire oven that is guaranteed to bake up gorgeous disks of pizza while the brick walled bar and it’s drink Maestro, Moses McIntee easily serves up the freshest cocktail around.<br/>Once you can get past the vastness of the space and its stunning decor of leather quilted banquettes, alcoves of curiosities and walls adorned with portraits, photographs and with a flash to my childhood, dinner plates you are transported into a dining adventure of the highest proportion. During my visit I was treated to a sample of the chefs tasting menu, an elaborate and lavish 8 course meal that as it unfolded competed with my adulation of the interior space.<br/>After warming up from the winter chill with a Moses special Mulled wine cocktail and meeting my fellow diners Chef Vittorio held nothing back as he awed us with his talent.<br/>The following are the culinary delights I enjoyed.<br/>A crispy potato wrapped jerk seasoned shrimp with a cool green mango salad.<br/>My favorite dish of the evening a sumptuous pink snapper ceviche marinated in grapefruit, lime and cucumber serves with avocado and taro chips. I could have easily eaten bowls of this. And bags of the chips.<br/>Sweet potato soup with a thai curry base and garnished with lobster. Huge succulent chunks of lobster that should garnish all my future dishes.<br/>A perfectly cooked Digby Scallop seasoned with garam marsala. A crunchy sweet and sour jicama salad with Umeboshi and peanut held it’s own along the plump mullosk.<br/>Dupuy lentils and anjou pear cradle a delicate sliver of fois gras that just melts on the tongue.<br/>Highly addicting crispy, spicy Brussels Sprouts distract from the creamy pomme puree and fork tender prime rib but in an entirely delicious way.<br/>In the first of two dessert course Pastry Chef Sat Sashtri delighted us with a simple poached pear in a Riesling Zabaione before completely over doing himself with a red velvet cake with chocolate mousse and torched meringue. Incredibly decadent, over indulgent but a beautiful end to a stunning meal.<br/>Everything about this restaurant exudes class. From the beauteous decor, the enticing beverages and the provocative cuisine all details are carefully considered and presented in such a palatable manner that you feel like you are comfortable at home, or on a romantic date, or five star dining all in the same visit. With a hand firmly on the pulse of the neighborhood The Good Son revels in its abilities and delights all their guests.

The food here is amazing. It's creative and flavorful and very unique.<br/><br/>The service was incredibly attentive and friendly. You can sense the passion for food and service in each person.<br/><br/>The menu we sampled was a tasting menu very similar to a six course tasting menu that they offer at the restaurant. The Jerk shrimp and the Digby scallop were off the a la carte menu, and were incredible. The Jerk shrimp is probably one of my favorite dishes of the evening.<br/><br/>This is an incredibly creative and talented team in The Good Son. I am very thankful to have been given the chance to dine here.

It's a rare event, all the stars lining up so seamlessly. This is exactly what I experienced dining at The Good Son. Led by Chef Vittorio, this passionate and highly skilled team delivered a dining experience (for a group of 13!) flawlessly. While warming up with a mug of mulled wine, I had a chance to soak up the eclectic decor, stunning bar and bustling open kitchen. <br/><br/>The service was impressive, fluid with the delivery and an attentiveness that was genuine. <br/><br/>A chef selected tasting menu was prepared for our group, teasing us with Jerk Shrimp, crispy and paired wonderfully with a green mango salad. Pink Snapper Ceviche was so fresh and flavourful. The Sweet Potato Soup was exotic yet homey , the Digby Scallop melted in my mouth. The Quebec Foie Gras (which was my favourite) was delicate and perfectly seasoned. The Grilled Rib Eye was perfection, and accompanied by spicy brussle sprouts, which were delicious (and admittedly the first time I had ever had them.). For the finale the pastry chef spoiled us with a special dessert created for our group, because it is not on the menu I can't remember exactly what was in it, but a combination of black forest cake with cream and merangue, topped with sour cherries sent my taste buds into a blissful food coma. <br/><br/>I can't wait to come back, everything from the service to the atmosphere was fantastic. The food was incredible, each dish had perfect balance, beautiful presentation.

Incredible food and decor. The staff was very attentive, and friendly (which is sometimes rare for the queen west neighbourhood). <br/><br/>Highly recommend!

would have gotten 4 stars if it weren't for the very cold reception when my friend and I walked in the past Saturday evening.<br/>Service matters:)

Queen West can now claim they have a Top Chef on their side of the strip. Well, a semi-finalist from Top Chef Canada, but let’s not split hares. Chef Vittorio Colacitti has just opened and launched The Good Son restaurant, at the former Nyood space at Queen and Dovercourt and it’s a beautiful addition to the street.<br/><br/>The space is nothing like its former club predecessor. Your first entry into The Good Son is made through a mock-pantry that will serve as a take-away counter for several items. Stark white walls are highlighted by bright pops of colour in items sold by Statis Preserves and the Colacitti family’s olive oils. However, Vittorio has said he has bigger plans for the mock-pantry space: take-out counter for pizza from their wood-burning oven.<br/><br/>Inside, the space is decorated in opulent vintage pieces. An entire wall is filled with hand-picked timepieces which Colacitti said him and the owners spent months collecting for the space. Also adorned on the walls are faux family photos, mirrors and vintage adverts. In the dining room are several deep and comfortable leather chairs and tables are strategically placed so you’ll have room to walk around without bumping into other diners.<br/><br/>

Colacitti’s menu is a nod to Toronto with all of its layering flavours, which he refers to as Toronto cuisine. He has taken his time cooking with noted chefs (like Didier) and time on Top Chef (one dish was inspired by current winner Ottawa chef, Rene Rodriguez) and studies overseas (in Thailand) inspired the sweet, savoury and complex dishes. 

The menu has been designed for sharing with dishes ranging between and features a variety of items which hold true to his Toronto cuisine theme. First up, the Jerk Shrimp is wrapped in potato and seasoned with jerk spices. The seasoning is mild but the marriage of the shrimp with the hearty serving of a Thai mango salad is inspired.<br/><br/>Next up, we’re shown tartare done right with an offering of Steak Tartare inspired by his time in the Didier kitchens. The hand-chopped beef is tossed with shallots, capers and herbs before being finished with a soft-boiled quail egg. On the side, a crisp serving of sourdough.<br/><br/>For something a bit lighter, the Hamachi crudo is a perfect summer bite. Surrounded by lotus root chips and a slaw of radish and jalapeno, it’s fresh and vibrant. Or perhaps if you’re feeling like staying on the seafood tip, check out the Digby Scallop which offers a beautiful mix of fennel, citrus and habanero.For those looking for something heavy and not afraid to get their hands dirty, I highly recommend the Sarsaparilla Side Ribs. Served up with sunchokes, the ribs are juicy, tender and full of intense flavour.<br/><br/>Pizza is made in a Neapolitan style in their wood-burning pizza oven imported from Italy. The thin crust is crispy and sturdy holding an array of toppings, ranging from your Pecorino (black pepper and roasted garlic) or Proscuttio (arugula and mascarpone).

I first met Vittorio Colacitti when Top Chef Canada was launching its last season where I was invited to an exclusive media launch that tested my palate and my bravery. Yes, I had to eat a wide range of superfoods, blindfolded and without seasoning (ever tried unsweetened acai juice? Just don't.) I also had to fight my way to the top of the rock climbing wall (quads and biceps shaking, I managed to make it all the way to the top).Back then, we were in the dark on how Top Chef would unfold (literally, we had blind folds on) but a few months later we would watch Vittorio make it to the final five before being booted for a tomato salad. - Well, several weeks ago, when I was hanging out at the Dog and Bear for a Dine Alone media launch, I noticed a peculiar papered up window that read “The Good Son.” Soon I learned that this would be Vittorio’s new digs, taking over the old Nyood space at 1097 Queen West. <br/><br/>Once I put the pieces of the pie together, I knew this was going to be one of the most anticipated restaurant openings of the summer. Chef Colacitti is more than just a pretty face that had a little love affair on Food TV. He has trained in restaurants throughout Thailand, Italy and at Thomas Keller’s Bouchon, in between stints at high-end local establishments like George, Lucien and Didier. At the Good Son, Vittorio offers guests an environment reminiscent of a 1950’s “perfect family home”. The name alone references the idea of a well-mannered child who respects on his elders and tends to their needs.<br/><br/>Upon entering through the front doors, you’ll wander through storefront “Pantry”, a space filled with nostalgic paraphernalia on the shelves where guests can purchase items like Vittorio’s father’s cold-pressed Olive Oil, Stasis preserves and tea.The dining area is divided into smaller “rooms” and spaces, each with their own unique vintage character. From the floor to exceptionally high ceilings, the walls are filled with antique style coo-coo clocks, black and white family portraits, heirlooms, rustic frames and old books. To further exaggerate that cozy cottage vibe, the wood tables are set with a mis-matched collection of eclectic chairs, and overlook the busy open kitchen. Everything about the space reminds me of my grandparents’ old house, which brings forth a flood of heart and belly-warming memories. <br/><br/>Speaking of belly, Vittorio’s focus is on what he calls “Toronto Cuisine”, a reflection of our city’s diverse collection of cultures, many of which have gentrified the restaurant’s Queen West neighbourhood. Vittorio also has aimed to support sustainable farming initiatives wherever he can, so while globally inspired, the menu focuses on local and seasonal ingredients. Rather than being parsed out into appetizers, mains and desserts, The Good Son encourages sharing the same way one might experience in a family home. Food items range from $5 (warm olives) to $79 (a 32 oz Rib Eye) and are divided into Cold (salads, charcuterie, raw fish and tartare), Hot (pasta, burger, seafood), wood (meat and veg side dishes) and pizza made in his wood-fire oven imported from Italy. - Every great dish deserves an equally fabulous drink, and the offerings at The Good Son certainly deliver the goods. <br/><br/>Bar manager and mixologist, Taylor Johnston has created a list of classic cocktails with a strong favourtism given to Bourbon and Gin. This old school cocktail lover is definitely not going to complainLike Vittorio’s sustainable food focus, the wine program also features biodynamic offerings as well as an enomatic machine that allows bottles to keep for up to 40 days. This is a huge plus for winos who would like to taste one of the more rare bottles of wine without committing to an entire bottle. At the media tasting, I had an opportunity to sip and nibbles by way through some of The Good Son’s Summer offerings. Take a peek at the kind of goodies you can expect on your visit. <br/><br/>Paper Plane ($12) Buffalo Trace Bourbon, Amaro Nonino, Aperol, Lemon Considering how boozy it was, this was surprisingly easy to drink. <br/><br/>Run, Tommy, Run ($14) Tromba Blanco Tequila, Lime, Serrano Pepper, Honey, Egg White, SodaSuper smooth with a little kick of heat in the back of the throat- loved it! Bourbon Sour ($14) Buffalo Trace Bourbon, Lime, Sugar, Egg A nice balance of sweet, sour, bitter and creaminess made this cocktail a favourite for me. <br/>No Mercy ($14) Bacardi 8 Year, Amaro Montenegro, Sweet Vermouth Boozy, but sweet and perfect for leisurely Summer sipping.  <br/>Hamachi Crudo ($13 for full portion) Hamachi, Tomatillo, Radish, Cilantro. I loved the buttery Hamachi against the crunch of the fried lotus and the sprightly tomatillo salsa. <br/><br/>Jerk Shrimp ($13 for full portion) Crispy Potato, Green Mango, Fresh Peanut  Perfectly cooked shellfish contrasted the satisfyingly crispy potato that was delicious against the juicy mango salad and the fiery jerk aioli. <br/><br/>Digby Scallops ($19 for full portion) Fennel, Citrus, Habanero, Basil A satiny-smooth scallop interior with a wickedly caramelized crust paired beautifully with the pop of bright citrus trio and the spicy pineapple salsa. <br/><br/>Steak Tartare ($19) Soft-Boiled Quail Egg, Grilled Bread By far my favourite dish of the night. I loved the spicy mustard to compliment the rich yet refreshing beef as the luscious egg yolk spilled on top. <br/><br/>Spicy Sopressata Pizza ($15) Anaheim Chili, Sun Dried Olives A light crisp pizza crust topped with a generous layer of spicy Italian meat and salty briny olives. Simple, yet oh so satisfying. <br/><br/>Sasparilla Side Ribs ($17 for half/ $32 for full) I adored the Root Beer flavour of the sasparilla sauce with the meltingly tender sweet meat. I was pretty full at this point, but I had a hard time turning these babies down. <br/><br/>Sunchokes, Shishito Peppers and Asparagus Side with RibsA lovely side dish to accompany the hearty ribs with contrasting flavours of textures. I loved the bitterness of the shishito with the creamy sweet sunchoke puree and the smoky supple bite of the wood-fired asparagus. <br/><br/>Chocolate Cremeux Hibiscus, Almond and Olive Oil I am not usually a chocolate lover, but I fell head over heals in love with this dessert. The cremeux was as smooth as satin and providing a nice textural slate to contrast with the crunchy almonds. A lovely and light sweet ending to a great meal. <br/><br/>I thoroughly enjoyed my tasting at Chef Colacitti’s new digs, and cannot wait to spot by again for a full meal. <br/><br/>Disclaimer: The preceeding meal was complimentary, however, as always, all opinions are genuine.  <br/>

You know I am a big fan of Top Chef Canada and last season I have been rooting for Chef Vittorio Colacitti but unfortunately he didn't win. But lucky for us, he opened up The Good Son. <br/><br/>Chef Colacitti previous resume includes some pretty well known places like Lucien, George and Didier, if he learn anything form those places I am sure this will be an amazing meal.<br/><br/>Love the gorgeous space with all the dishes and coocoo clocks hanging on the wall. Love how it's divided into different area with the leather wingback chair by the front and more industrial metal highchair to the 18 seats harvest table at the back near the kitchen. Love that the table are very well spaced out, no bumping into each other.<br/><br/>Jerk Shrimp $13 <br/>~Crispy Potato, Green Mango, Fresh Peanut<br/>This just look so pretty, perfectly crispy potato shell and a yummy perfectly cook shrimp against a sweet juicy mango salad. It was so good even without the fiery jerk aioli but that completed the dish.<br/><br/>Wild Mushroom Pizza $16 <br/>~Taleggio, Pesto<br/>Made in a wood burning pizza oven, the crust was light, crispy and pretty sturdy (no soggy crust here) but the dough didn't have much flavor to it if you know what I mean. Not sure if it was pesto, the pizza felt rather oily and my slice didn't really have any mushroom on it.<br/><br/>Sarsaparilla Side Ribs (Half) $17 <br/>~Sunchokes, Scallions<br/>Love the sweet root beer flavor of the Sarsaparilla sauce with the fall off the bone tender ribs.<br/><br/>Steak Tartare $19 <br/>~Soft-Boiled Quail Egg, Grilled Bread<br/>No idea why this came last, heard everyone raving about this so we just had to try it. It was delicious, love the chucky pieces with the spicy mustard. Wish the egg was a tad more runny so we get more yolk to mix up with the tartare.<br/><br/>Cherry Tart $11<br/>This took over 30mins to arrive but I did love it with a super thin crust and under sweeten cherry which allow you to taste all the natural flavors. It tasted like it was made fresh and arrived hot which explain the long wait.<br/><br/>When you enter the restaurant, you will pass by the storefront "Pantry" where you get to but some nostalgic items including Chef Vittorio's father's cold pressed Olive Oil. This also double as a pizza takeaway counter.<br/><br/>Verdict :<br/>Love the space here and we really enjoyed our food, will definitely be back. The night we went, they were a bit understaff with our waitress taking forever to come by. The space got rather loud at the end of our dinner when the space was packed.

Last night we attended the soft launch of this beautiful, new restaurant in the Ossington/Queen West area. The new place has been in the works for months, the interior is stunning; you can tell they put a lot of time, detail and effort into this venture. Started by a group of 4 guys; including one of the Top 5 finalist of the hit TV series “Top Chef Canada,” this place is definitely a new trendy hot spot!<br/><br/>We tried many things on the menu, I love how they have such a wide variety of creative dishes. It’s hard to classify this place food category wise because there is such a wonderful mix on their menu.<br/><br/>In order of our preferences for the cold appetizers the Steak Tartare was simply one of the best we have ever tried in Toronto, followed by the Hamachi Crudo.<br/><br/>From the wood oven; the Sarsaparilla Side Ribs – I have never had ribs like this before - almost a “jerk style” with a hint of sweet. We also tried the Ash Roasted Eggplant Dip with bread, very different.<br/><br/>From the hot appetizers we really loved the Seared Digby Scallops, they were cooked perfectly and had such a great combination of favours as they were prepared with fennel, citrus and habanero. Also a very interesting dish was the Jerk Shrimp; although, I feel they should have been labeled Shrimp Fusion, because they had such an “Asian” and “Island style” taste to them – very interesting, a must try!<br/><br/>We tried two of the pizzas and they were both wonderful; they get their authentic taste because of the wood oven they use.<br/><br/>Kudos to the talented chef Vittorio Colacitti, who has created a menu that has so much variety and creativity – something for everyone, every mood.<br/><br/>Before I end this post, I have to mention that all the cocktails we tried were very unique and splendid as well. My favourite being this tequila, lime concoction that came with a jalapeño in it. For the first time I tried a drink with ginger beer in it, the Dark & Stormy; which consisted of dark rum, ginger beer and lime – that was wonderful as well.<br/><br/>This place is a must try, you will want to go back again and again. I can’t wait to come back and see how the full menu is. They will be open to public next weekend!<br/><br/>Dear Good Son, thank you for the wonderful night, it was great to be there for the opening! All the best!