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Francesco Monaco

@francescomonacochef

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🇮🇹🇨🇦🇯🇵
Radici Project, DaNico ⭐️, Don Alfonso 1890 Toronto ⭐️

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Family Japanese dinner focused on smoked dishes 🇯🇵

Everything was superb from the Uni starter to the perfectly executed tempura!!!

#japanese #hokkaido #smoked #fish #uni #wagyu #tempura #hakodate #2k24 #experience taken in Hakodate, Hokkaido by @francescomonacochef

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3 years ago

Learning the secrets of Hokkaido's special ramen with @hiroyama_5296!!

From the miso blends to the different soy sauces, everything needs to be perfectly balanced to achieve a quality product.

If you are ever in the area, go try @ichien.kunebetsu, you will not regret it!!

#ramen #japan #hokkaido #sapporo #hokuto #hakodate #learning #vacation #cheflife taken in Hokuto by @francescomonacochef

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3 years ago

Looooove Ed Sheeran ❤️
I’m happy to have made memories with Francesco. by @francescomonacochef

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a month ago

Still feeling incredibly grateful after an amazing evening celebrating @torontolife ’s Best Restaurants of 2026.

To be recognized among the city’s best and named the #7 Best New Restaurant in Toronto is a milestone we’re incredibly grateful for.

We were proud to celebrate alongside so many talented chefs, restaurateurs, and hospitality professionals who make Toronto’s dining scene so special.

#torontoeats #michelineguide #worldbest50restaurants #bestrestaurants by @francescomonacochef

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4 months ago

Celebrating our late birthday at @ziarestaurant , and it felt like coming home to food done with heart and real care. The vision and consistency here are something special — in my view, one of the most compelling one-star restaurants to watch right now. Huge, heartfelt thanks to @antonio.zeta and the whole team for making the evening so unforgettable. #michelin #rome #food #michelinstar taken in Zia restaurant by @francescomonacochef

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4 months ago

Thank you to @torontolife for featuring Radici Project among Toronto’s best new restaurants of 2026.

What started as a dream rooted in Italian and Japanese traditions has become something we’re incredibly proud to share with this city every night.

Thank you to our incredible team and everyone who continues to support Radici Project.
#torontoeats #finedining #fusion #farmtotable taken in Radici Project by @francescomonacochef

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5 months ago

Birthday dinner at @elevenmadisonpark was nothing short of exceptional. Huge thank you to Chef @ste_casale_ and the fantastic FOH team for making the night so special — truly an experience I’ll never forget.
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#elevenmadisonpark #birthdaydinner #newyorkdining #finedining @michelinguide taken in Eleven Madison Park by @francescomonacochef

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5 months ago

One year ago, this was just an idea.
Now it holds our days, our energy, our lives.
Every detail built by hand, every moment earned.
We didn’t just open a restaurant,
we found a home.
Thank you to everyone who believed in us, supported us, and walked through our doors.
Happy one year 🌱
#Oneyear #toronto #fusion #restaurant taken in Radici Project by @francescomonacochef

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6 months ago

We let the season lead.
Spring menu coming on March 25th
Reservation via the link in bio.
📍588 College St.

#tastingmenu #finedining #torontofood #cheftable #spring
Footage: @laro_media | Edit: @sarahhhh.994 taken in Radici Project by @francescomonacochef

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7 months ago

𝐊𝐨𝐦𝐛𝐮 𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡

We’re giving kombu a second life, straight from Japanese tradition.
After steeping kombu to make ichiban dashi, the purest and most delicate expression of umami,the kombu is never tossed. In Japan, that same kombu goes back into the pot for niban dashi (the second extraction), then gets repurposed again in nimono (simmered dishes), salads, rice toppings, or tsukudani (sweet-salty preserve).
Nothing is wasted.
At Radici, we’re channeling that no-waste wisdom: we take our post-dashi kombu, steep it again to make kombu water, use it to hydrate the dough, then fold in the tender kelp pieces that look just like green olives studding the crumb, adding subtle ocean savoriness

#sourdoughbread #artisanbread #fusionfood #torontoeats taken in Radici Project by @francescomonacochef

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7 months ago

Thanks to @chefzachkeeshig and the entire Naagan team for an unforgettable evening of progressive Indigenous cuisine, showcasing local, foraged, and thoughtfully grown ingredients. taken in Naagan by Zach keeshig by @francescomonacochef

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10 months ago

This 36-hour fermented sourdough is crafted with roasted hay-infused water and organic wild honey for a sweet, earthy flavor.

#sourdough #ArtisanBread #Fermentation #WildHoney #BreadLovers #Viral #BakeryLife #Foodie #TorontoEats #FreshBread #InstaFood taken in Toronto, Ontario by @francescomonacochef

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a year ago