Pizza al Taglio opened in June 2017. But in March 2018 owners Federico and Melissa Pisanelli flipped the seven-month-old diner on its head with a new name and approach. The Pizza al Taglio brand lives on as a catering arm run off-site, and Bar Etica is now more closely aligned to flagship restaurant Etica on Gilles Street.
This is a spuntino (or "snack") bar according to its owners. But it’s more sophisticated than that description lets on.
There’s an industrial-style gold steel bar top that keeps with the “slaughterhouse cross glasshouse” brief. The cow suspended above the heads of diners remains, so there’s no forgetting the origin of what’s on your plate.
The menu abides by the same philosophies as Etica (which translates to “ethics”): animal welfare and ethically sourced ingredients. It evolves based on seasonality and accessibility.
Roman-style pizzas are made to order. The ultra crisp, thick pies are par-baked in a rectangular pan in an electric Moretti oven then covered with toppings such as nduja (a spicy, spreadable salami), sopressa, buffalo mozzarella and rocket before a final blast in the oven.
Pull up a stool out front with a glass of Switch riesling and enjoy some local oysters, served in a pool of gin with a daub of mascarpone. Or settle in with a bottle of Piemonte nebbiolo and some homey Italian cooking in the form of melanzane (eggplant) parmigiana; cannelloni stuffed with pig cheek, fennel and gorzonzola; and a simple but flavour-packed plate of roasted peppers and basil that puts the produce front and centre.
Cap things off with a digestivo. If you’re after something harder the cocktail list includes spritz, Negroni, Americano and Hanky Panky (made with gin, vermouth and fernet-branca).