Riccardo Bertolino spent twelve years as executive chef at Maison Boulud before he and his wife, sommelier Isabel Bordeleau, started planning something of their own. Eight years later, a walk through Villeray led them to a corner space on Henri-Julien and Castelnau, and the neighbourhood pointed them toward an osteria.

The room, designed by Mise à jour studio, seats 70 with 11 at the bar. The menu moves through four sections: finger food, starters, pasta, and mains. Highlights include the vitello tonnato, stracci alla finanziera with white ragù and guinea fowl liver, and tortelli verdi with ricotta di bufala. Bordeleau's wine list leads with Italian producers but ranges widely. Berto also houses the only aceto balsamico tradizionale batteria (a set of aging casks for traditional balsamic vinegar) in Canada.