When the folks at Il Buco were looking to name their eatery, inspiration was found in some newly delivered chairs with holes in the back.
“We saw the chairs and said ‘that’s it -- that’s our name,’” laughs chef Karl Sawyer, referring to the fact that “Il Buco” in Italian means “the hole.”
But this downtown Barrie restaurant isn’t true to its namesake. In fact, it offers one of the best dining views of Kempenfelt Bay with some delicious Italian fare to boot. Born in Bracebridge, Ontario, Sawyer moved to Barrie a year ago to open il Buco with business partners’ Enrico Angelucci and Sue Varga. “I had worked with Enrico at the Cranberry Marsh Cove in Muskoka for about 10 years, and we were looking for a new challenge,” explains the 29-year-old chef. “Barrie came to mind because it’s less seasonal. But it was the spectacular view (of the lake) that really sold us.”
Relaxing in the crimson coloured dining room, which is defined by walls of marching wine bottles, Sawyer describes his journey into the culinary world.
“I always loved to cook,” he says. “As a kid, I was drawn to the cookbooks in our kitchen and was constantly trying new recipes from them.”
At age 16, he began working in kitchens and his cooking fate was sealed. “I was hooked right from the beginning -- the atmosphere, the tension, and the creative freedom really appealed to me,” recalls Sawyer, who trained on the job at various upscale Toronto and Muskoka restaurants.
As for his cooking philosophy? “Keep it fresh and simple. And always fix it, even if it’s not broke, because you have to cater to your customers,” he explains.
With a bevy of classic Italian dishes on the menu, Sawyer points out a few of his favourites. “The osso bucco and our roasted garlic appetizer are both to die for,” he quietly boasts. Diners should also take note of Il Buco’s mouthwatering lasagna, and the ever changing daily specials.
The menu even features several vegetarian options. “My girlfriend Sonya is a vegetarian so I’ve had lots of training,” he laughs.
Even on his days off, this foodie is committed to cooking.
“I’m really into braising and slow cooking,” offers Sawyer. “When I’m not working, I like to sit in my backyard, have a beer and just grill everything.”
GL: What’s your favourite wine?
KS: Rosemount Shiraz. It has a good full bodied flavour and it’s priced reasonably.
GL: What’s your favourite ingredient?
KS: There are two -- garlic and olive oil. You can put them on just about anything and they will make it taste better.
GL: Name five things you always have in your kitchen?
KS: Besides garlic and a high quality olive? Lots of fresh fruits and vegetables, Frank’s Hot Sauce, De Cecco pasta, fresh herbs and a variety of rices like basmati or arborio.
GL: Any tips for the home cook?
KS: Try peeling fresh ginger with a spoon. Or, try chopping garlic with two forks -- stab it with one fork and chop it with the other.
GL: What’s your favourite gadget?
KS: I have lots because I’m totally a gadget guy. I love my microplane grater, which is perfect for grating cheese and zesting fruit. I’m also quite fond of olive pitters and plating rings.
GL: Name a culinary highlight of Simcoe County?
KS: Zest (a downtown Barrie kitchenware and tool boutique) is one of my favourite places to shop because I’m always looking for something new to help me in the kitchen. Having Zest so close to Il Buco is dangerous for me because I love shopping there.
GL: Anything new that diners can look forward to?
KS: With the success of Barrielicious we are now offering fixed priced three course menus starting at $20.95. Just like everyone else, we are adjusting to the economy.
Cookin’
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