Vinsanto: Plated to Perfection

Passion is a vital key to possess in life, in any business, in any career path - but especially when working in the food service industry. If there’s one thing people are passionate about, it’s definitely food.

What you eat and how good it is makes a difference on the outcome of any get-together, whether it’s an intimate dinner with friends or business meeting.

“I’m flattered that people would come to my dining establishment to eat,” says John Di Vittorio, owner of Woodbridge’s Vinsanto Ristorante. “I’m just driven because I want people to have a great time with great food and great service. It’s just something that I love to do, to make people happy, and I know food and going out make people happy.”

The passion Di Vittorio has for his business is obvious to all who meet him. His insistence on using local, fresh and top quality ingredients play a big role on his restaurant’s rising to the top - and the main reason his loyal patrons keep coming back for more.

At Vinsanto you can be sure, no matter what dish you decide on, that’s its been cooked and plated to perfection. That’s something, Di Vittorio takes pride in - the excellence and high quality of the product he sets in front of his customers.

It’s for this reason he’s won the Top Choice Award for Top Italian Restaurant in Vaughan for two consecutive years, and was also awarded the title of Reader’s Choice Restaurant of the Year for 2010.

“It’s a great privilege to be recognized by our clientele,” Di Vittorio tells Top Choice Magazine. “That we do a fantastic job with our service and food, and that we provide a great ambience that people want to spend their hard earned dollars on the weekend with us and have a great time with us.”

Vinsanto’s success lies in its fine cuisine, dish after dish that’s bursting with flavour. Flavours so rich, it satisfies even the pickiest of palates. Whether it’s Angus Beef Tenderloin, Wild Pacific Salmon or the delectable Focaccia Pizza with artichoke spread - the menu, combined with friendly customer service and a warm welcoming atmosphere is what has kept customers coming back for five years.

Chef Andrew Yacoub, who attended the highly respected French culinary school Le Cordon Bleu Paris for four years, describes the cuisine as a blend of “modern European, concentrating on Mediterranean flavours - simple, yet sophisticated.”

Only the highest quality ingredients like imported truffles, heirloom beets and carrots, Alberta beef, BC yellow tilefish and wild Pacific salmon.

Marking their five year anniversary, Vinsanto is celebrating by undergoing a facelift that will increase seating from 70 to over 100. Di Vittorio is excited to invite his guests to enjoy the newly renovated restaurant, an expansion he says will surely please all who enter his fine dining establishment.

Vinsanto has become a venue of choice for many clientele - business meetings, romantic dinners, ladies night out - which is why it’s almost always completely booked. So if you’re wanting to to see what all the fuss is about, make sure you call ahead to book a reservation.

“We are regularly booked and it’s tough to get in,” he says. “So please, book reservations ... so that we can give (you) the attention (you) deserve.”