Niko: Since September of 2017, almost 7 years ago at Sud Forno Temperance
Chef Chris: 4+ beautiful years now
Niko: Being able to meet different people on a daily basis, but also seeing our regulars every day is always great. Queen West has grown on me and it's my second home. I also want to mention that I really enjoy working with my team, they're awesome.
Chef Chris: Working with a youthful and dynamic crew, getting to cook with the best quality ingredients and always learning from Southern Italian tradition with an eye on the present day, also making Chef Gio and other Italian pals crack up at my questionable grasp on their lovely language
Niko: To be honest, my all-time favourite thing to eat is our Focaccia Barese, it has been my favourite ever since we've introduced it. As for sweets Gelato, Gelato, Gelato!
Chef Chris: Porchetta! The rosemary, the crackling.. throw in some rapini and caramelised onion; It’s a party!
Niko: Chef Chris is down to earth and easy to work with. He is always willing to help and support at any given time. I don't think there's been a day when we didn't laugh, and we always try to have fun while working. Grateful to be working with him.
Chef Chris: Niko is insanely dedicated to his role and we share the common goal of making Sud as cool as it can be.
Niko: We're where Italy meets Queen West, a small neighbourhood spot where we learn your name and your coffee order. When you pass through our doors you feel welcome.
Chef Chris: I’d say our smaller neighbourhood café setting and the Queen St vibe combine to make it a unique experience.
Niko: Both, sorry I can't pick one! It really depends on the day or my mood
Chef Chris: Stirata. Eating our pizza is akin to breathing at this point!
Niko: Crema all day!
Chef Chris: Our Tiramisu bomba! Otherwise, it’s gotta be Nutella with an espresso
Niko: I know some people might find this boring but I love Crema. It can be so much fun, you can add Amarena Cherries on top, Biscotti, Nutella, or even have it as an Affogato.
Chef Chris: Pistacchio. I’ve tasted many including in Sicily but it’s deep salty sweetness is still the most satisfying
Niko: I’ve probably mentioned this a million times and I'll be happy to mention it a million more. GELATO! We are now serving gelato by the window after hours Friday- Saturday from 7PM to 10PM. You have to try the Bombolato. What's not to like about it, it's literally a bombolone with gelato.
Chef Chris: Our amazing panzerotti is back on Fridays, porchetta Saturdays, stuffed farcito specials, seasonal bombolini fun and life-affirming Gelato sandwiches (bombolato).
