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our kitchen ... la cucina povera!

What makes a great pizza?

Photo Gallery




Why all the fuss with sourdough bread? Take a look.

... the love of the process underscores quality and excellence ... 

appetizers, pizza, pastas, secondi


3:00 PM TO 5:30 YOUR EXCLUSIVE BAR

CHAMPAGNE, PROSECCO & PIZZA ...

 - HAVE A PARTY

 - company celebration

 - birthdays

 - meeting, food and drinks 

Reserve a Table

1. Full Name

2. Time Preferred

3. Number of guests

4. Telephone Number


reservations@barmercurio.com

We're still setting up OpenTable integration. Check back soon!
why sourdough, why freshly milled flour?







food must have great taste to arise delight in every bite, memories for some...

and must also be made "proper" for it to be good for you!

it all started here

why eat sourdough pizza with a long fermented dough?

taste, quality, lightness... 


so get off the couch and come pick up the best sourdough pizza pepperoni in town ... 

why hand select produce, meats etc...?

you got to see for yourself....when you are demanding...! organic flours


    Chitarra Pasta

    Great pasta is more then a carb... its' a memory that awakens when you need to smile. 

    I nostri gnocchi

    Great gnocchi is more then a carb... its' a memory that awakens !

    Joe's Burrata

    Only made in the hot months. Buonappetito.

    pizza

    Serving excellence and our sense of humour!

    Visit Us

    Contact Us

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    bar MERCURIO

    270 Bloor Street West, Toronto, Ontario M5S 1V8, Canada

    Hours

    Mon

    Closed

    Tue

    Closed

    Wed

    05:30 p.m. – 10:00 p.m.

    Thu

    05:30 p.m. – 11:00 p.m.

    Fri

    05:30 p.m. – 11:00 p.m.

    Sat

    05:30 p.m. – 11:00 p.m.

    Sun

    Closed

    la cucina povera

    " la cucina povera" ... quality is closer to the earth 

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