Porzia's is serving up familiar Italian classics and squares of lasagna that sell-out daily in a retro-esque space in Oakwood Village.

The new restaurant is steps away from popular neighbourhood favourites Primrose Bagel and DAM Sandwiches. While the exterior façade is simple and unassuming, once you step inside, you're transported to what looks like a funky wine bar.

Designed by Commute Design studio, the firm behind the interiors at Aloette and Oretta, a blue tiled bar welcomes patrons to sit on candy green stools.

A quarter of the wall is lined with wines and you'll find five tables tucked away in the back of the long space.

Seating a total of 26 people at a time, the space may be lean but not at the expense of intimacy and comfort. Design details like a lower bar height to accommodate diners and warm brass lighting overhead has been made to create a lived-in look.

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"I want people to feel as comfortable as possible while here," explained owner Basilio Pesce. "There shouldn't be a disconnect between the space and the food you experience."

Pesce is no stranger to creating such trattorias, having successfully operated a Porzia 1.0 in Parkdale before closing in 2015. When the takeout craze of the lockdowns exploded in 2020, Pesce suddenly found his Instagram DM's flooded with requests for lasagna orders. 

"People really loved lasagna," laughs Pesce. "We used to make 18 trays that would sell out in an hour and by the end of it all we were selling out 36 trays under a minute online." 

The aforementioned slice is colossal, weighing in close to 1lb. Based on Pesce's mother Porzia's recipe, slight tweaks have been made which are kept highly confidential.

14 layers of thin housemade sheets are smeared in pomodoro or beef bolognese. All trays start their process a day in advance in order ensure there is always enough squares to serve every customer that visits. 

It has the perfect ratio of sauce to noodle, with the beef adding a richness and texture to every bite. One slice is more than enough for a person but it would be best to split the brick and try another item for the true range of the restaurant. 

The menu is unpretentious, focusing on family favourite dishes like bruschetta ($14), calamari ($26), and eggplant Milanese ($26). 

Don't skip the wine list, where you'll find unique bottles from around the world like the orange Uattán which means "Father" in the dialect spoken in Bari- which also happens to be Pesce's father's hometown. It's juicy and has notes of tangerine and marmalade.

A glass of this pairs perfectly with the Ricotta Agnolotti ($28). This dish is fatty thanks to the morsels of cheese and brown butter sauce that pools the pockets of pasta. A very generous shaving of parmesan and maitake mushrooms give it a salty edge that adds to the sweet wine. 

A very easy red to sip on is the Dido ($19). An organic wine hailing from Montsant, Spain, the grenache is medium body and light. Notes of cherry and raspberry make this easy to pair with any dish on the menu.

To finish off your meal, Pesce has committed to a rotational soft serve. It's currently a Tiramisu ($12), a fun and crowd-pleasing sweet note to end on.

While Fridays and weekends find people lining up for a seat, Pesce promises to "honour the list". 

"Whoever comes in and as long as we have space, we will make sure to never sell-out of lasagne and honour their seating if they're willing to wait."

Porzia's is located at 319A Oakwood Ave.