Eclectic Furnishings, Intricate Moldings Give Oasi Old World Charm

Restaurateurs Marco Petrucci and Albino Silva (of Chiado) have joined forces to transform the former Mildred Pierce space into Oasi—a restaurant, bar, lounge, and event venue in the King West neighbourhood. The building, located at 99 Sudbury St., was formerly used as a film studio and after-hours club. In addition to the restaurant, the site now includes a gym—and plans are in the works to add a rooftop patio and pool, a spa, art gallery, and hotel. "The owners are trying to instill a whole lifestyle concept into the building," says Lulu Vibert, who handles PR for the venue, which hosted a party for Valentino during the Toronto International Film Festival and opened to the public in late September.

Designer George Argyropoulos collaborated with Andrea Gray Design on the venue, which includes four distinct areas. The restaurant's main room, overlooked by a small bar, is filled with zebra wood tables and cream leather seating. Two curved banquettes sit against a stone wall at the rear of the room. The space seats 130 and holds 250 for cocktails. A separate, dimly lit bar—with walls covered in dark paisley wallpaper—is accessed through the main room. The intimate space has a small bar and custom metal tables.

The lounge features cream walls accented by pale yellow and lime green moldings. Furnishings include red Knoll chairs, square metal tables, custom sofas and chairs. "It just feels like you're in Europe, in Paris," Vibert said. "It's a cool modern space." A loft-style event space located adjacent to the restaurant and lounge features hardwood floors, high ceilings, and an exposed brick wall. "You can create whatever you want in this space," Vibert said. The room, which can be divided into three areas, seats 250 and holds 800 for cocktails.

The menu, developed by Silva in conjunction with executive chef Peter Stewart, features dishes like grilled tiger shrimp piri piri, grilled provimi veal chop, and monk fish wrapped in duck prosciutto. Desserts include coffee crème brûlée, milk chocolate and orange mousse, and apple-almond filo Napoleans. John Szabo is the sommelier.

A patio, located just off the restaurant, seats 80. A second, smaller patio is connected to the event space and holds 40.