London's Local Flavour Culinary Guide: Volume 6

THE SCENE
Abruzzi is well-groomed but casual, with an elegant white marble bar just inside
the front entrance. There is an elevated communal table in the centre of the
dining room that seats eight. The chairs and banquettes are comfortable enough
for a three-hour sitting. The simple, striking decor with bare brick walls and lots
of mirrors, the innovative lighting, and the friendly ambience are all central to the
Abruzzi experience. The service is attentive, polished and knowledgeable.
MENU HIGHLIGHTS
Chef Dave Lamers takes the earthy Italian culinary vocabulary and
imbues it with both his idiosyncratic style and a culinary dialect that is
responsive to the seasons. Lamers stresses simplicity and freshness
as foundations of the Abruzzi kitchen philosophy. The menu offerings
capture the essence of Italian cooking. They are intuitive, often iconic,
prepared with locally-sourced and quality ethnic ingredients,
executed with skill and an eye to detail. The kitchen has a long-standing
commitment to procuring local
and sustainable ingredients.
Signature dishes include:
• Crispy Pork Belly & Bay
Scallops with charred Loco
Fields carrots, carrot purée, kale and spiced jus;
House-Cured Pancetta
& Assorted Charcuterie
Italian-inspired
Farm-to-Table
119 King Street (at Talbot)
MAPS A & B: 2 519-675-9995
HOURS: MON–SAT 11:30 am – LATE
closed sunday
LUNCH: $8– $16
DINNER: $15 – $33
www.abruzzi.ca
A superior wine list includes
interesting consignments
A long-standing commitment to
local sustainable ingredients
Menus change seasonally
Authentic Italian regional specialties
Attentive, knowledgeable service
Steps to Budweiser Gardens
• Ricotta Gnudi with Brussels sprouts, leeks, shallots, house lamb pancetta,
honey mushrooms and sage brown butter;
• Sous Vide Alberta Lamb Sirloin & Lamb Tortellini, parsnips, smoked yogurt,
Loco Fields organic baby heirloom carrots & carrot purée and lamb jus;
• Grilled Beef Tenderloin with crispy gnocchi, mushrooms, spinach, green
beans,red wine and veal stock reduction;
• Sous Vide Cauliflower “Steak,” beluga lentils, roasted fennel, charred red onion
Brussels sprouts, fennel hot sauce, onion, thyme and white bean purée;
• S’Mores, dark chocolate brownie, torched marshmallow crème, fudge sauce,
vanilla gelato and graham crumble.
Pan Roasted Branzino, squash
purée, ricotta gnocchi, Brussels
sprouts, roasted squash
Everspring Farms Duck Breast, braised
duck & mascarpone crespelle, carrots &
baby beets, kale, sour cherry duck jus
Tiramisu — ladyfingers, amaretto
zabaglione, chocolate crémeux,
espresso caviar, toasted white chocolate
RESTAURANTS www.eatdrink.ca London’s Local Flavour
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