A neighbourhood bar that also serves excellent pizza — Amico combines a well-curated Italian wine and cocktail list with wood-fired Neapolitan pizza in a warm, unpretentious space. The combination of excellent drinks and genuinely good pizza makes it one of Toronto's most satisfying neighbourhood dining spots.
Neighbourhood: Kensington / Chinatown · Address: Various — check current location · Hours: Tue–Sun 5pm–late · Price Range: $$ · Phone: (416) 901-4724 · Editorial status: Not yet verified
Amico Bar + Kitchen makes legit Neapolitan pizza in a neighbourhood bar setting, pairing it with a genuinely thoughtful Italian wine list. It's the rare spot where the food and drinks get equal care, making it perfect for a proper dinner or casual drinks.
Unlike most pizza joints, Amico brings the energy of a real bar—think rediscovering Chianti Classico by the glass, amaro cocktails, and wood-fired pies that hold up even after a long chat. The atmosphere is grown-up without being stuffy, and you can actually get a decent glass of wine with your margherita, not just a pint.
Toronto's natural wine and pizza intersection has produced some of the city's most interesting casual dining destinations — restaurants where the Italian food traditions (pizza, antipasto, charcuterie) are approached with the same intentionality as the wine list, and where the combination of well-made pizza and a glass of something interesting from a small Italian producer creates a dining experience greater than either element alone.
The Margherita at these pizza-and-natural-wine restaurants demonstrates the kitchen's understanding of the form — proper Neapolitan pizza technique serves the natural wine list well, because the lightness and acidity of good Neapolitan pizza matches the brightness and acidity of natural wines. A heavy, greasy pizza would fight the wine; a properly made Neapolitan pizza integrates with it.
The house natural wine recommendation is the most important element to engage with — the staff at a wine-forward restaurant have chosen the list and the house pours with the food in mind. The natural wine recommended with the appetizer spread (olives, cured meats, pickles, cheeses that arrive while the pizza is cooking) should be something that works as an aperitivo wine: light, acidic, perhaps slightly fizzy, designed to open the appetite rather than close it.
The appetizer spread at Italian natural wine restaurants typically reflects the same sourcing philosophy as the wine list — the salumi and cheeses are from small-batch Italian or Ontario producers, the olives are properly cured and seasoned, and the pickled vegetables are house-made. This consistency of sourcing philosophy across food and beverage is the marker of a serious restaurant rather than a pizza place with a wine list.
Natural wines tend toward higher acidity and lower sulfites, which makes them particularly compatible with fermented foods (charcuterie, cheese), acidic dishes (tomato-based pizza and pasta), and lighter proteins. The acidity cuts through fat and the lower sulfites allow more delicate flavours to come through.
Tell the server or sommelier what you enjoy in conventional wine (light/full body, sweet/dry, fizzy/still) and ask for a natural wine that fits. Good natural wine staff are enthusiastic educators rather than gatekeepers.
The antipasto spread reveals the sourcing philosophy — well-sourced charcuterie, properly cured olives, and house-made pickles indicate the same attention paid to the wine list. The spread is also the practical pairing platform for the aperitivo wines that typically open the meal.
Natural wine pricing varies widely — some natural wines are very affordable (simple skin-contact whites, southern Italian reds), while premium natural wines from sought-after producers can be expensive. Restaurant natural wine lists typically offer options across price points.
WTF Toronto creates guides using independent editorial research, official sources, local knowledge and firsthand experience where available. Commercial relationships are disclosed where applicable.