Your Yonge & Eglinton Ep. 9 – Grazie

Your Yonge & Eglinton Ep. 9 – Grazie


– Welcome to another episode of YYE. Today we have the pleasure of
chatting with Marco Puntillo, one of the owners of Grazie. Let’s head inside and say hi to Marco. (Italian music) Marco, thank you very much for doing this and for having us. – My pleasure. – Appreciate your time. Start off by telling us about Grazie. – Well, Grazie’s been
around for 29 years now. We’re located at the
Yonge and Eglinton area. And clientele here has
been very loyal to us. – In my experience,
every Italian restaurant has their own flare,
or their own influence. So, what is Grazie’s? – We have our influence
from various parts of Italy. So our chef, Joe Brakitella,
before he opened up Grazie, he was visiting different parts of Italy, and he traveled throughout the country. And he gathered different
recipes from different parts. So you’ll see dishes that are
named after different cities in Italy, like Milano or Torino. And they represent that
traditional dish from that area. – What are some crowd favorites though? Like, you’ve got your menu
and you’ve got specific items. What is Grazie known for? – What is Grazie? Well, that’s a loaded question. A couple years ago we modified our menu. We took off a few dishes
and people came in, they were up in arms over the fact that we had removed their favorite dish. So, we actually had to
put it back onto the menu in the next print. But some of our most
popular dishes are penza. So, it’s rigatoni with pancetta and a vodka in creamy tomato sauce. We have Milano, which is linguini with grilled chicken, snow peas, and sun-dried tomatoes in a cream sauce. Those are probably our biggest. – Sound delicious. I’m getting hungry, we’re
getting close to lunchtime. Wine is also a big influence
in your restaurant, so talk about that a little bit, please. – Yes. We’ve got Angelo, who
takes care of our wines. Angelo Maretti is one
of the owners as well. He chooses wines, and you know what, it’s not always the most
popular wines that are chosen. It’s not always the
cabernet, or the chardonnay. He tries to pick wines that are indigenous
from specific areas of Italy. Like a Pecorino, for example. No one knew it a couple years ago and we’ve introduced it and
it’s selling really, really well because it’s a delicious wine. It goes really well with the food. – Fantastic. Now, Yonge and Eglinton is an area of progress, and change, and
rapid development, as you know. And yet, you’ve been here 29 years. How have you done it? – Just focusing on the
basic values of Grazie. We focus on providing good food and good service. We try to hire the right people that’ll get the job done. And we’ve had a lot of
loyal staff as well. We’ve got guys in the kitchen that have been here since day one. Two guys, for 29 years. Another guy, 28 years. And then another guy, 18 years. And 12 years, and 10 years. So, there’s a lot of
masters in that kitchen. – Marco, thank you very much for having us and for doing this. Admittedly, this is a restaurant that my wife and I frequent often. So it’s been neat to kind of do this and learn a little bit more about the behind the scenes Grazie stuff. So, if you wanna come in
for regional Italian cuisine and pair it with some nice wines as well, maybe something you haven’t heard of, come and visit Marco
and the staff at Grazie. Marco, remind people
where they can find you. – We’re at 2373 Yonge Street. A block and a half north of
Eglinton, on the east side. – Perfect. Okay, Marco, thank you. – Pleasure. (Italian music)

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