Il Bazzali is, in a word, a performance. Helmed by Chef Davide Bazzali, who doubles as a tenor, this spot merges bold Italian cooking with operatic drama. Don’t be shocked when the chef steps out mid-service to belt an aria; it’s all part of the charm.

The food? Straightforward, fresh, and rooted in the Italian terroir, with seasonal ingredients from Marché Jean-Talon driving the menu. Expect handmade pastas like strozzapreti or braised-meat ravioli, antipasti that actually hold your attention, and desserts that don’t skimp on indulgence (the tiramisu is worth the hype). The four-course table d’hôte is your best bet to soak it all in.

The space, built with salvaged wood and a sharp eye for detail, feels like a cozy stage for Bazzali’s culinary-meets-musical ambitions. It’s quirky, it’s intimate, and it works. Dinner here isn’t just about eating—it’s an act you’ll want an encore of.