Wilma Snack Bar is a cozy late-night Toronto hub for gourmet Italian plates and a diverse list of wines and cocktails. 

The restaurant is from John-Paul and Laura Adamo who also own Bar Piquette around the corner on West Queen West. 

The brother and sister duo have had roots in the hospitality industry. Their family ran Hockley Valley Resort and Adamo Estate Winery for 35 years before selling both to Sunray Group of Hotels Inc. in 2019. 

John-Paul is the head chef at Wilma Snack Bar. The co-owner tells blogTO he's been working in kitchens beside his father since he was 12 years old. 

John-Paul attended multiple culinary and hospitality schools around the world, including Glion Institute of Higher Learning in Switzerland and the Culinary Institute of America in New York. 

He also worked at Sini Villa Medici in Florence, Italy, where he learned about wine culture and authentic Italian cooking. 

They were partners in Crosley's which operated in the same space until it closed during the pandemic.

For Wilma, the Adamo siblings had to find a new operating partner while the space was under construction during lockdowns. 

The restaurant officially opened to the public just as restaurant restrictions lifted. The chic neighbourhood go-to spot feels homey with its warm lighting and wooden baseboards. 

There's a large window that allows a ton of natural light into the front dining room, while the dim back area feels more intimate. 

Most of the dishes on the menu at Wilma are inspired by traditional flavours, ingredients and pairings from Southern Italy, specifically the region of Calabria where the Adamo family is from. 

I ordered the Piatto De Pesce ($75), a share-friendly platter that features bowls of chilled grilled shrimp that's topped with a salad of shaved cucumbers in a salsa verde dressing, and an octopus salad tossed with bits of potato, capers, and chopped carrots. 

The tartare di tonno, is a tender bluefin tuna tartare that's made with lemon, pepper, capers, and anchovies, and comes with crostini. 

There's a selection of oysters shipped fresh from Prince Edward Island and New Brunswick. These are served with mignonette and horseradish. 

I recommend ordering the Nduja Crostini ($12). The antipasti features slices of baguette from Robinson Bread topped with the spreadable Calabrian sausage that's sweetened with Rosewood honey. 

Topped with a dollop of stracciatella cheese, the final product is sweet and spicy (from the meat) but also creamy and cool (from the cheese).

The Diavola cocktail ($18) makes a great pairing with any of the pasta or antipasti dishes. It combines tequila, creme de cassis, lime juice, and ginger beer for a fizzy dark berry drink. 

Prosciutto di Parma ($23) dresses several slices of 18-month-old aged prosciutto with olive oil, vine-roasted tomatoes, and chunks of Pecorino cheese. The plate is garnished with torn pieces of basil and peppercorns which give the dish a kick. 

The most popular pasta on Wilma's menu is the Mezze Rigatoni ($24).  The winning element of this dish is the delicious vodka sauce the kitchen makes with smoked pancetta that's cooked with 35 per cent cream and garlic.

Covered in the the deep savoury sauce, the dish of al dente mezze rigatoni (the noodles look half the size of normal rigatoni) is finished with a dusting of Parmigiano Reggiano. 

It's hard not to stop by Wilma after seeing the delicious food through their front window near Dundas and Ossington.