Odd Duck and Radici Project Team Up for a One-Night Toronto Dining Experience
Toronto food lovers have a new date to add to their September calendars.
On September 30 (Wednesday), Kitchener’s MICHELIN Guide-recognized Odd Duck Wine & Provisions will head to Little Italy for a one-night collaboration with Radici Project.
The evening will focus on how wine, seasonal ingredients, and two different creative approaches can shape one shared dining experience.
Two Culinary Perspectives Meet
The dinner will take place at Radici Project, which was ranked #7 on Toronto Life’s Best New Restaurants list.
Chef and Co-Founder Emiliano Del Frate of Radici Project and Culinary Director and Co-Founder Jon Rennie of Odd Duck will work side by side to develop one menu made specifically for the evening.
Wine will have a major role in how the dishes come together. Odd Duck follows a wine-first approach, so the food will respond to Radici Project’s curated selections. The chefs will consider each wine’s structure, texture, and flavour as they create the menu.
“Rather than presenting dishes from each restaurant separately,” the teams said, the chefs will develop the menu around “the ingredients, seasonality, and ideas of both kitchens.”
Dinner Details and Reservations
Reservations will be offered for both the Essence and Immersive menus, with limited seating due to the small size of the dinner.
- Date: September 30, 2026 (Wednesday)
- Location: Radici Project, 588 College Street, Toronto
- Reservation Window: 5:30 PM to 8:30 PM
- Essence Menu: $120 per person, plus tax and gratuity
- Immersive Menu: $195 per person, plus tax and gratuity
- Beverage Pairings: Available for an additional cost
- Capacity: 30 guests
- Dietary Restrictions: Cannot be accommodated
- Menu Changes: Modifications are not available
Seasonality is the Common Thread
Although Del Frate and Rennie come from different culinary backgrounds, both chefs build their cooking around seasonality and experimentation.
At Radici Project, Del Frate explores Italian and Japanese food traditions through a Canadian lens. The restaurant follows the principles of Itameshi, bringing Italian and Japanese influences together through precise techniques and Canadian ingredients. Its micro-seasonal menus change as ingredients and inspiration shift throughout the year.
Rennie takes a similarly flexible approach at Odd Duck. Its menu can change from week to week, or even from day to day, depending on available ingredients, the season, and the wines guiding the kitchen.
The evening will carry this creative exchange into the bar. Radici Project’s Julian Manley will prepare a non-alcoholic welcome drink, while Odd Duck Bar Manager Emma Osmond will create an alcoholic welcome beverage featuring Valley of Mother of God Gin.
Meet the Chefs and Beverage Team
Del Frate’s career includes acclaimed kitchens across Europe, Japan, and Canada, including Noma, Gucci Osteria Tokyo, ADMO Paris, Don Alfonso 1890, and DaNico. He founded Radici Project with Kayo Ito as a meeting point between Italian and Japanese food cultures.
Rennie leads Odd Duck’s culinary program, with experience across classical French, New American, and Southeast Asian cooking. His approach centers on teamwork, experimentation, and menus that keep changing with the ingredients and wine.
Osmond has helped build Odd Duck’s beverage program since before the restaurant opened. She was a 2026 Vero Bartender Canadian National Finalist and has taken part in the Tales of the Cocktail apprenticeship program in New Orleans.
At Radici Project, Manley focuses on creative beverage work, using unexpected flavour combinations and technique to create thoughtful guest experiences.
For diners interested in ingredient-led cooking and thoughtful wine pairings, this one-night collaboration is a chance to experience two evolving kitchens at the same table.
Are you tempted to try this one-night culinary collaboration? We’d love to hear your take in the comments.
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