Best in Seacuterie

© Renée S. Suen

Toronto’s Buca Osteria & Bar, which opened in October, is a follow-up to executive chef Rob Gentile’s Buca Osteria & Enoteca, a restaurant that catapulted to international renown in 2011, when Jamie Oliver tweeted that his meal there was his favorite of the year. 

The original Buca is heavy on pork and offal; its new counterpart performs all the same salumi tricks but with seafood—think smoked halibut, swordfish belly lardo, octopus soppressata and scallop sausage. Seafood charcuterie has been proclaimed a top dining trend for 2015, but to find any more successfully daring than Gentile’s, diners will have to travel all the way to Michelin two-star chef Moreno Cedroni’s Anikò, in Senigallia, Italy.

At 53 Scollard St.; 416-962-2822.