For our wedding anniversary this year, we treated ourselves to an unforgettable evening at DaNico, one of Toronto’s Michelin-starred gems. With nine years of love to celebrate, we opted for their Signature Menu ($225), paired with a Classic Sommelier-Led Wine Pairing ($120). What followed was nothing short of a culinary masterpiece.
The Start: Artisan Breads and Aperitivo
Our evening began with a freshly baked artisan bread service, warm and fragrant, perfectly paired with a selection of canapés. This aperitivo set the tone for what was to come—each bite hinting at the impeccable craftsmanship and attention to detail that defines DaNico.
Paired with a glass of Corte Aura Brut Franciacorta, the opening was both crisp and celebratory.
Course 1: Tonno-Tonnato
The first course featured Japanese Chutoro Tuna, accompanied by salsa tonnata, kohlrabi, pine nuts, and sturgeon caviar. It was fresh, delicate, and exquisitely plated—a perfect harmony of flavors.
The Casale del Giglio Bellone from Lazio, Italy, 2023, brought out the briny richness of the tuna beautifully.
Course 2: Cervo, Castagne e Melograno
Next, we enjoyed Ontario venison with Avellino chestnut purée, pickled beets, and a pomegranate jus. The gamey tenderness of the venison balanced seamlessly with the earthy and sweet elements of the dish.
This course was paired with Antonella Corda Cannonau di Sardegna, a 2022 vintage that complemented the richness of the venison.
Course 3: Spaghettoni ai Funghi Locali e Tartufo Nero
One of the standout dishes of the night, this spaghettoni was cooked to perfection in an extraction of organic Ontario mushrooms and topped with fresh Italian black truffle. Every bite was indulgent yet comforting, showcasing the pure essence of truffle and Parmigiano Reggiano aged 24 months.
The Cascina Morassino Langhe Nebbiolo from Piemonte, 2022, was a match made in heaven, enhancing the earthiness of the mushrooms and truffle.
Course 4: Merluzzo Nero, Vermouth e Caviale
Steamed black cod, deglazed with miso and served with Ontario cauliflower mushrooms, osetra sturgeon caviar, and a white vermouth sauce, offered a delicate interplay of textures and flavors.
The Manni Nössing Kerner from Alto Adige, 2022, added a crisp, floral note that elevated the dish’s subtle complexity.
Course 5: Il Manzo
This course featured a Wagyu tenderloin marinated for 12 hours and gently charcoal-grilled. Served with shishito peppers and baby bok choy in sesame seeds, it was the epitome of culinary refinement. The Wagyu was tender, rich, and bursting with flavor.
The Mastroberardino 'Radici' Taurasi from Campania, 2019, offered bold tannins and depth that paired impeccably with the meat.
Dessert: La Foglia d’Oro
To finish, we indulged in Mandarin parfait and marmalade, with charred walnut ice cream, spiced chai foam, and a touch of gold leaf. Light yet decadent, this dessert was the perfect ending to a flawless meal.
The Cave Spring Riesling Icewine from Niagara, 2023, added a luscious, local touch of sweetness to the finale.
Final Thoughts: A Michelin-Starred Memory
Danico delivered more than just a meal—it offered an experience that transcended the plate. Every element, from the flavors and presentation to the expert wine pairings, contributed to a night we’ll cherish forever.
This wasn’t just a dinner; it was a celebration of love, life, and nine wonderful years together. Thank you, Danico, for making it so special.
This video is part of my Saturday vlog. Watch my full journey on my YouTube channel! 🎥✨
How much did we pay for our luxurious dinner at DaNico?
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