Western Living Magazine
8 Homes with Dark, Dramatic Dining Rooms
Bathroom Tip #6: Keep Your Loo Out of View for a Spa-Like Retreat
6 Staircase Landings That Have Been Transformed into Cute and Cozy Nooks
Around My Table: Recipes for Celebrating Love in February
6 Ways to Treat Your Sweetheart (and Sweet Tooth!) This Valentine’s Day
Ask a Chef: Get Expert Answers to Your Top Kitchen Questions
My Mexico City: Designer Ben Leavitt Shares His Mexico Itinerary
My Camogli: The Founders of Falken Reynolds Share Their Favourite Spots in Camogli, Italy
Staycation on the Sunshine Coast
Trending for 2024: Top 10 Stylish Furniture and Home Design Picks to Revitalize Your Space
How to achieve kitchen perfection: luxury appliance brand Fisher & Paykel shares all
Editors’ Picks: The Best Books We Read in 2023
Introducing the Winners of Our First Annual WL Design 25 Awards
WL Design 25 Winners 2024: White Out
WL Design 25 Winners 2024: Full Tilt
The fuss over Oca Pastificio comes from the lack of fuss.
Ask any artist (okay, at least any modern artist) what the most difficult task is and they will tell you it is drawing that perfect circle—anyone looking at it will know exactly where the mistakes are, because there’s no hiding space for error like you’ll find in shading or colouring. Which sort of makes Greg Dilabio the Titian of fresh pasta, Antoine Dumont the Bernini of the front of house, and their modestly sized Oca Pastificio the Uffizi of Commercial Drive—except that it’s easier to get into the Uffizi in July than it is to get into Oca, with its firm no-reservations policy and eight zillion people out there hankering for its wares.
The fuss over the spot comes from the lack of fuss—the pastas are made literally right in front of you by Dilabio, cooked just feet behind him, and then delivered to your table by Dumont and his small team in a relaxed choreography that’s a necessity in such a small room. The whole dance is accomplished with an air of the everyday, but one bite of Dilabio’s squash tortelli (one of the few staples on the ever-changing menu) and you’ll realize you’re in transformative territory here.
The melon baller.
Ratio by Michael Ruhlman.
Ferrari Trento for the bubbles.
Are you over 18 years of age?