In the heart of Toronto’s Little Italy, Ficoa has rapidly become one of the city’s most celebrated fine dining destinations. Led by Chef Gerry Quintero, Ficoa offers more than just a meal—it presents an immersive culinary journey that blends innovation, sustainability, and deep cultural roots. Since its opening in March 2024, Ficoa has captivated the city’s discerning diners with its unique approach, where every detail is meticulously crafted to create an experience that is both luxurious and profoundly personal.
The Vision Behind Ficoa
For years, Chef Gerry Quintero envisioned opening a restaurant that would allow him to explore and showcase the diverse flavours that have shaped his career. Growing up in a vegetarian household in Monterrey, Mexico, Quintero’s early exposure to vibrant, plant-based dishes cultivated a deep respect for ingredients and a passion for culinary experimentation. These influences, combined with his experiences in some of Toronto’s most prestigious kitchens, including Scarpetta, Yours Truly, and Rosalinda, have culminated in the creation of Ficoa.
Ficoa, named after a street in Ambato, Ecuador, honours the hometown of the restaurant’s passionate investor. This connection to cultural roots is evident throughout Ficoa, from the menu to the thoughtfully designed interior. The restaurant’s decor combines natural elements with vibrant citrus colours, creating an elegant yet welcoming atmosphere that sets the stage for a dining experience like no other.
A Journey Through Distinct Spaces
The Ficoa experience begins in a cozy lounge area designed to evoke the warmth and nostalgia of being in your grandmother’s house. With its intimate seating, soft lighting, and personal touches like family photos and handcrafted decor, this space immediately sets a comforting tone. Guests are invited to relax in this homely setting while enjoying an array of Welcome Snacks—small, exquisitely crafted bites that offer a tantalizing preview of the meal to come.
Among these snacks, the Celeriac Truffle Soup stands out, offering a rich, velvety start to the evening. The Crispy Lion’s Mane brings a delightful crunch and deep umami flavour, while the August Gazpacho provides a refreshing tang that perfectly balances the richness of the other dishes. Each bite in the lounge is a nod to Quintero’s ability to transform simple ingredients into something extraordinary, all while guests soak in the comforting ambiance that feels reminiscent of a cherished family gathering.
After enjoying these initial offerings, guests are guided to the main dining room, where the experience takes on a more refined and focused atmosphere. The transition from the lounge to the dining room is part of what makes Ficoa so unique, as it mirrors the progression of a well-curated dinner party, moving from casual introductions to the main event. The dining room, with its minimalist yet elegant decor, is designed to direct attention to the food, allowing the intricate flavours of each dish to shine.
The evening continues with main courses like the Arthur, ON ‘Losing’ Duck with Morita BBQ sauce and the PEI Rib Eye with Ramp Bone Marrow Cream. The duck is a masterclass in balance, with its tender, rich meat complemented by the smoky, slightly spicy BBQ sauce. The rib eye, sourced from Prince Edward Island, is cooked to perfection, its natural flavours enhanced by the luxurious bone marrow cream infused with ramps. These dishes exemplify Quintero’s ability to blend bold flavours with refined technique, offering a dining experience that feels both indulgent and meticulously crafted.
The Cocktail Program: A Seamless Extension of the Culinary Experience
Ficoa’s cocktail program is not just an afterthought; it is a carefully curated extension of the dining experience designed to complement and enhance the intricate flavours of the tasting menu. Led by an all-bartender front-of-house team, the cocktail offerings at Ficoa are as innovative and seasonally focused as the food. For example, Ficoa’s Riff on the Old Fashioned features Spirit of York Rye, subtly sweetened and balanced to highlight the rye’s bold flavours, while the Rhubarb Fizz pairs house-made rhubarb shrub with hibiscus kombucha and True Theory vodka for a refreshing, vibrant drink that cleanses the palate between courses.
Another standout is Ficoa’s Take on a Penicillin, made with lapsang souchong syrup, fresh ginger, and Toki Japanese whisky, served with a flourish of smoke and florals. Like the food, this cocktail is designed to engage multiple senses, enhancing the overall dining experience. Non-alcoholic options are equally well-crafted, offering refreshing juices and mocktails that align with the seasonal focus of the restaurant.
A Commitment to Sustainability and Innovation
Quintero’s culinary philosophy is deeply rooted in sustainability, and this commitment is evident throughout Ficoa. The restaurant emphasizes local ingredients with a menu that changes weekly to reflect what’s fresh and in season. This approach not only ensures that each dish is of the highest quality but also supports local farmers and producers.
Ficoa’s dedication to sustainability extends beyond ingredient sourcing. Quintero firmly believes in zero-waste cooking, utilizing techniques like fermentation, whole-animal butchery, and dry aging to minimize waste and maximize flavour. This conscientious approach results in dishes rich in texture and complexity, providing a dining experience that is as responsible as it is delicious.
The Art of Personal Connection
One of the most remarkable aspects of Ficoa is the level of personal attention each guest receives. With only 20 seats in the dining room, Ficoa offers an intimate dining experience where every detail is tailored to the individual. Quintero and his team ensure that each guest feels catered to from the moment they arrive to the last sip of their drink.
Ficoa’s innovative membership program further enhances this personalized experience. Designed for Toronto’s most discerning food enthusiasts, the credit-based membership offers exclusive benefits like priority reservations and access to special events. Members are also invited to participate in menu previews and wine tastings, creating a deeper connection to the restaurant and its evolving offerings.
Quintero’s vision for Ficoa is one of continuous evolution. He plans to add a wine cellar to the restaurant, which will serve as another space for the tasting menu, further enriching the dining experience. This commitment to growth and innovation ensures that Ficoa remains at the forefront of Toronto’s fine dining scene, offering something new and exciting with each visit.
A Culinary Gem in Toronto
For those who appreciate the artistry of fine dining, Ficoa offers an experience that is both luxurious and deeply personal. With each visit, guests are invited to explore new flavours, experience the warmth of genuine hospitality, and be a part of the ever-evolving story of one of Toronto’s newest and most exciting culinary destinations.