What began as a local chef’s passion for Italian cuisine has culminated in the opening of his debut restaurant in one of Toronto’s most prestigious neighbourhoods.
Executive chef Justin Friedlich officially opens Shay Ristorante on Oct. 1 at 1055 Yonge St. in Rosedale. The restaurant offers a modern dining experience rooted deeply in Italian culinary traditions.
Beyond the food, Shay Ristorante reflects Friedlich’s heritage and personal journey. Named after his daughter, the concept centres on family hospitality, striving to make every guest feel as though they are dining in the chef’s home.
“Everyone who walks through our door should feel like they’re sitting at my table, but with the care and craft of the world’s best dining rooms,” Friedlich said.
Inside Shay Ristorante
Friedlich developed an early appreciation for Italian cooking, drawn to its precision, regional character and simple, flavour-forward ingredients. His career accelerated during nearly a decade at Buca Yorkville, where he rose to the role of chef de cuisine.
He later worked as a private chef, travelling widely to source regional ingredients that recalled his childhood inspirations.
To bring Shay Ristorante to life, Friedlich partnered with Lunaro Hospitality and designer Michael London. The interior highlights stone finishes alongside chestnut-toned millwork that frames an open view of the kitchen pass. The main dining room features floor-to-ceiling Venetian plaster walls, seating for 89 guests and a bar clad in fluted porcelain tile and marble.
For private gatherings, La Sala offers an intimate 16-seat room wrapped in a warm Tuscan palette of terracotta and burnt amber.
Adding culture to the space, artwork curated from Rukaj Gallery hangs throughout the restaurant, anchored by Alex Katz’s monumental print “The Gathering,” part of an exclusive edition of 40 based on Katz’s iconic 1970s group portrait.
A menu rooted in tradition
The culinary program centres on fresh pasta made in-house daily with seasonal ingredients. Highlight dishes include Tajarin al Pomodoro, Supplì al Tonno, an interactive tableside crudo cart, and desserts like Tiramisù Nero with house-made chocolate savoiardi. The kitchen relies on imported Baglio Rocca olive oil from Palermo, Sicily, infusing both the house focaccia and the signature Gelato all’Olio.
According to the team, every plate reflects a continuous thread of family tradition connecting the ingredients to the table.
Reservations for Shay Ristorante are available online.
Iris Peña is a reporter for Toronto.com through Metroland’s editorial internship program.
