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Chef's Tasting Menus

February 6 2012

An eleven course tasting menu for a party of ten was just one of the few events that took place here at Eatalia this weekend. What a magnificent way to experience an Amuse Bouche, Duck Confit, Chorizo Sausage, Braised Lamb Risotto or Egg Parpadelle and let us not forget about the desserts. Eatalia chef Jake Rujevic will soon be offering a twenty course tasting menu that will be sure to satisfy. Now that is something to look forward to!

Eatalia's Roasted Figs in Hamilton Mens Magazine

Written by Lisa Nicol

December 16, 2011

See Chef Jake Rujevic's recipe for Roasted Figs wrapped in Pancetta with Taleggio in the Fall 2011 edition of hmm... Hamilton Men's Magazine. Cook like a pro by making this popular Antipasti dish which is offered on Eatalia's dinner menu. The full recipe is featured in the magazine's Food & Drink section as a part of their "Taste Tour" ... a progressive dinner through Hamilton and Burlington. You may also recognize the inset photo of all five Ampersand Chefs from my August blog entry titled "Ampersand Whites - 5 Chefs and a Pigs Head" , where I followed the Chef's on the morning of their Hmm... photo shoot and gave you the uncut version and behind the scenes photos from the day. Enjoy both the 'making of' as documented by me and the final edition as printed in Hamilton Men's Magazine...then try making this great dish at home!

"Are you Hungry?" ...potato pizza at Eatalia

Written by Lisa Nicol

December 6th 2011.

As soon as I enter the kitchen Chef Jake Rujevic famously says "are you hungry?" in fact I'm pretty sure he has just replaced the word "hello" from his vocabulary with this phrase, and I love it because nine times out of ten...yes I am, and even if I'm not I can easily be convinced to eat. I take a seat at Chef's table as he prepares me a 'Potato Pizza', I'm told that people would line up out the door for this when he was in Toronto and now I know why. Pizza topped with thinly sliced potato, Taleggio, Pancetta and fried sage. It's surprisingly light and the combination of the potato and Pancetta is amazing, (and goes just perfect with the little glass of Coors Light he has snuck in to the kitchen for me) I can definitely see why it is so popular among people who enjoy good Italian food. Easily one of Eatalia's best kept little secrets.

"Best Risotto!" at Eatalia

November 25, 2011

If you haven't been by to visit Eatalia in the last six months you simply must, a lot of great things have happened and we've got the reviews to prove it. The biggest thing our guests are commenting on in recent reviews is our new Chef, Jake Rujevic.

"The executive chef came out several times to the dining room to either serve food (and introduce himself) or check in with diners." ~MissFitz88

"Service is A+ and the Executive Chef even came out to say hello." ~irene059

not to mention the many compliments we have been receiving on the the quality of Jake's food and his new menu which was launched at the beginning of fall 2011.

Take look at our many reviews and see why Eatalia is continually rated in the top 20 restaurants.

WARMING UP WITH EATALIA

October 24, 2011.

Now that Fall is upon us, and the colder weather is here to stay, make Eatalia your destination to warm up! Eatalia has handcrafted some of the most delectable desserts that will please any sweet tooth. Not only do we have a variety of tasty treats, but Eatalia also has the perfect bold coffee and sweet cappuccinos to warm you up. So come escape the mundane and enjoy relaxing in Eatalia’s hip, seductive environment.