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St
Clair restaurateur Carmine 'The Big Ragu'
Accogli seems to be everywhere you look
lately - newspaper, radio - you name it.
Of
course befriending Marty Gallin - of Marty
and Avrum fame -always helps.
First
was a write up in the
much read Metro News followed by an hour
long appearance on their weekend CFRB radio
show.
The
basic story - a real gem of a restaurateur
has set up shop around the corner from JJP.
Our
food editor will be out shortly to put 'Big'
through the paces - but in the meantime
you should drop by and sample a bit of what
Marty found so endearing
- and let us know what you think.
(leiks@mystclair.com)
The
Big Ragu
1338
Lansdowne Avenue
(just
south of St Clair, around the corner from
JJP)
Phone: 416-654-7248
Hours:
Tues-Sun: 5pm until close
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Marty's
Eats
Marty Gallin
METRO NEWS - February 18, 2004
Owner adds spice
From the moment I walked into the Big Ragu Restaurant,
at 1338 Lansdowne Ave., I was aware that this experience
was going to be special. Owner and executive chef, Carmine
Accogli and I seem to have travelled on the same road
of life. Carmine lost both of his parents at an early
age. My father died when I was just fourteen and so I
asked Carmine how he got through the hard times. He told
me simply that he believes in mankind and in the simple
joy of life.
At The Big Ragu Carmine serves Italian fare from the regions
where his parents were raised. In a way his cuisine is
a tribute to them.
The Osso Bucco Alla Big Ragu is a braised veal shank.
It is cooked slowly over a low heat allowing the veal
to fully absorb the fresh herbs and spices. The veal itself
is high quality and tastes wonderful. Carmine serves bread
with the Osso Bucco and once you have tasted the jus you
understand. The bread is needed to soak up what is left
of this exquisite sauce. The spicy lemon roasted chicken
is also a must. This chicken is roasted like your Nonna
used to make it, with heaps of lemon and tempting exotic
spices. Carmine adds hot Italian peppers for a spicy dish
you will not soon forget. The flavour seems to bring you
to a café in Italy where everything around you becomes
alive, including your taste buds.
When I eat pizza I look for two elements – the dough and
the toppings. At the Big Ragu, I have found both as the
pizza is superb. I had the Calabrese Pizza served with
mozzarella cheese, spicy Italian salami, mushrooms and
peppers. Avrum tried the Tri Colori pizza, served with
mozzarella cheese, arugula, bruschetta, and olives. I
have never seen a grown man smile for so long.
Somehow we managed dessert, which were sinful. They are
made fresh at the Bona Via Bakery and Café at 308 Painted
Post Drive.
Listen to Marty and Avrum on CFRB 1010AM on Saturday at
6 p.m. Watch their new TV show, We're Talking Homemade
on CH 11, Friday at 10:30 a.m. For more restaurant reviews,
recipes and prizes visit www.martyandavrum.com.
Factbox
The Big Ragu, 1338 Lansdowne Avenue
Phone: 416-654-7248, Hours: Tues-Sun: 5pm until close
