Review

Crouched within the bustling setting of Nana backstreet, Tony's offers elevated Italian-American cuisine and a homey experience. At the heart of it all, chef Anthony Burd draws on New Jersey and Tuscany roots to deliver a warm, hearty meal. Upon entering, you are welcomed by the open kitchen and the smoky aroma of fresh pizza from Nonna’s oven. Start with salmon tartare toast, lifted by a hint of garlic aioli and glimpses of capers that pair neatly with the flesh of the fish. The restaurant offers a wide selection of fresh, homemade pasta. Tortellini prawn roe ravioli layered with scallop and shrimp in a rich scampi sauce, highlights the natural sweetness of the seafood and goes well with their house chardonnay. Another favourite is sorpresine pasta, an egg yolk pasta tossed in spicy vodka sauce with Calabrian chili and a touch of tomato for balance. To end the night on a fulfilling note, consider Tony's truffle pizza topped with mascarpone, parmigiano, rocket and a generous sprinkle of shaved truffle that adds an earthy aroma and nutty richness. For a bit of fun, try tiramisu served in a moka pot, where a cloud of smoke drifts out before taking a bite of the double chocolate coffee cookie, it’s crunch paired with the sweetness of mascarpone and a dusting of cocoa.