b: bewitched

We've been bewitched by b since it dropped into the neighborhood (Queen East and Jarvis). In fact, I can't even remember when it opened because it's become a fact of life around here.

b is a charming, unpretentious, little Italian bar run by the affable Alessandro. This is his dream; when he moved from Italy he worked at a factory but he always wanted to open a bar. His kid's fridge art hangs on the exposed wood pillars, and the whole place is a dedication to Illy. That aside, it's got a very warm yet forward design, with red tile providing a focal point along the entire back wall. Long pebble-topped tables provide most of the seating, with one large booth over which hangs a trendy chandelier.

The food is fantastico! In the morning, you can get a slice of fritatta, yogurt with fruit, or various pastries. The coffee is awesome; solely due to b I've converted from organic Costa Rican to a devotee of Illy. At lunch there is a choice of various wraps, from turkey with artichoke, to salumi and provolone, to baked chicken with couscous and much, much more. There are traditional panini - again it runs the gamut - plus individual pizzas and daily pastas. There is usually a tomato bread salad, mixed greens, bean salad, or other veg available. I can't decide on the best biscotti: lemon, double chocolate or Nutella. Might as well have all three. Hey, that's what the gym is for.

b also stands for Campari! Due to Alessandro alone, I am a Campari-maniac. Technically, I think Campari is best consumed in the hot, salty south of Italy or Croatia. But having it in the middle of winter in 10 below brings back fond memories. Thursdays b stays open until midnight, serving bar snacks (traditional Italian antipasti such as pizzete, marinated veg, etc) with the best Italian cocktails this side of the Atlantic. A few nights ago the Reluctant Chef and I had many libations... ergo the blog post today and not the night of indulgence. The Americano is Campari with soda: simple yet delicious. Another great one is Prosecco with a dash of Campari. And the Camparina is sugar with mashed mint and soda. After about four drinks, the Reluctant Chef practically had to fling me over his shoulder and carry me home. But, there are plenty more interesting cocktails to sample and we intend to visit again... and again.

I was going to end this blog post right here, but alright, I'm giving in to the Reluctant Chef who says I should let you in on the neighborhood secret: brunch is served on Saturdays from 10 to 3. Every meal comes with a small drink; usually it's prosecco with orange juice but sometimes it's a Bloody Mary. There are all manner of delicious cocktails; I always have the prosecco with mixed mashed berries (blueberries, strawberries, blackberries) but am intrigued to try the one with almond milk and Campari. French toast is stuffed with ricotta and served with fresh berries. Pleasantly (but not too) sweet. The ultimate is the 'signore', which is two eggs, prosciutto, tomatoes, topped with basil and baked all together in one dish. Another favorite is coddled eggs with cremini mushrooms, parmesan and toasted Italian bread. I'm sure others have their favorites but somehow I can't move from these items on the menu! They are just too good. As I write this on Friday night, my taste buds are already salivating for breakfast tomorrow. Buon Appetito!