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.
