If there's something I preach time and time again, it's simplicity, quality and creativity. And when a restaurant gets this right, I become a loyal fan.

There is such a restaurant in Toronto called Buca.

Recently I ate the best crudo I've ever had there. It was a whole branzino carved tableside. On top the server drizzled prosecco, olive oil and lemon juice and then shaved sale di Cervia (a slightly sweet sea salt from Emilia-Romagna) over the top.

So delicious. So simple. So creative!

Bravo to Chef Rob Gentile.