Cento Uno
Italian cooking with proper ingredients and zero shortcuts. Handmade pasta, imported produce, and the kind of hospitality that keeps tables full.
Why we love it
Authentic Italian done right. The pasta is made fresh, the ingredients are the real thing, and it shows in every bite.
Cento Uno (101 in Italian, matching its Maple Road address) takes the simple stuff seriously. Fresh pasta made in-house, olive oil that actually tastes of olives, tomatoes with genuine sweetness. It’s the kind of Italian restaurant where simplicity becomes a feature, not an excuse.
The space is warm and slightly bustling — white walls, wooden tables, enough buzz to feel alive without shouting over neighbours. Service has that Italian rhythm: friendly, attentive, genuinely pleased when you finish everything on your plate.
The pasta changes with what’s good and what’s seasonal, but the approach stays constant. Nothing overwrought, nothing hiding behind complexity. A cacio e pepe that lets the pepper and pecorino do the talking. A ragu that’s been simmering since morning. The tiramisu is made properly, with mascarpone that wobbles and espresso that cuts through.
Local’s Tip: The wine list leans Italian (obviously) and the staff know it well — let them match something to your food. Thursday evenings tend to be buzzing without being impossible for walk-ins.
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