Principal and owner of Oretta, Salvatore Mele, welcomes Dolce to share how authenticity and a family-driven spirit shape the restaurant’s experience.
In Toronto, the Oretta restaurants are known for bringing something unique to the table: authentic Italian food in elegant, subtly Art Deco-inspired settings, making them stand out from the city’s crowded restaurant scene. If you ask Oretta’s mastermind, Salvatore Mele, he will tell you that this is all by design and that he’s quite pleased with Oretta’s newest addition, which opened just last fall.
The new restaurant, located inside 160 Front Street, Cadillac Fairview’s landmark 47-storey downtown office tower just west of University Avenue, is over 8,000 square feet and can seat 330 guests across multiple levels. The restaurant has 25-foot vaulted ceilings, a retractable indoor- outdoor patio with CN Tower views and a curving central bar.
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make people feel | Photography by Farzam HD
“Most of our restaurants share a similar philosophy,” says Mele. “Because we work with large spaces, we try to create different atmospheres within each area so guests can have unique experiences depending on where they sit. We invest heavily in our people, and that’s what creates intimacy in our restaurants. Our focus is genuine hospitality, which shapes the energy, lighting, music, and overall experience.”
Oretta’s authentic feel is rooted in the many trips Mele takes to Italy. “I travel to Italy often with my wife, and Oretta reflects what I call ‘urban Italy’ — the feeling you get in a city like Milan,” he explains of the restaurant’s atmosphere. “It’s a place you can visit at any time of day, whether for a coffee, a quick meal, or a celebration. It’s meant to transport you to Italy, where you feel comfortable coming any day, at any time.”
For people in a hurry or who have time for only a quick bite, there is a café adjacent to the restaurant. “The café has become our crown jewel,” says Mele. “We decided to create our own caffè concept: instead of having a generic café like you see in other buildings, it’s an extension of the restaurant. Everyone and everything there is Italian — from the baristas to the music — and we focus on honest, simple food. It really brings people back to Italy.”
Since the first Oretta restaurant opened in 2018, Mele’s management style has evolved, he says. “When I started, I focused heavily on details like lighting and music. Those still matter, but now I prioritize human connection. It’s about how guests feel when they walk in. Creating a strong culture is key — empowering people to think independently and take ownership. You can build a beautiful space, but it’s the people who bring it to life.” When reflecting on his links to Italy, Salvatore becomes a bit wistful. “Every region is unique. The saddest part about going to Italy is not knowing when you’ll go back.”
“We’ve Worked Hard to Bring in People We Truly Feel We Can Support and Help Grow.”
Mele believes deeply in giving back to the community — it’s not just something he talks about, it’s something he lives. “We’ve supported food banks in the past,” he says, “but for me, it always comes back to our culture and our people.” At the heart of Oretta is a commitment to creating opportunities for those who need them most. “We’ve worked hard to bring in people we truly feel we can support and help grow.”
That sense of care extends beyond hiring — it shapes the entire atmosphere of the restaurant. Oretta has become more than just a workplace; it’s a place where people genuinely feel connected. “It’s that family feeling,” Mele explains. “Every day at two o’clock, everyone sits down together, breaks bread and shares a moment. There’s a real sense of belonging.”
In a city like Toronto, where life can feel fast-paced and uncertain, those small moments matter. “It gives people comfort,” he says. “To come into work, know they’ll have a meal, a conversation, and a sense that they’re not alone – that’s really important.”
“My father used to say, ‘All new brooms sweep well,’” Mele recalls, almost with a laugh. “It’s a strange way of saying something simple — that the beginning is easy. Anyone can be good at the start. What matters is what happens after the shine wears off.” It’s a lesson that’s stayed with him, quietly shaping how he sees success.
The compliments that mean the most to him are the ones that don’t include him at all. “It sounds odd,” he admits, “but when someone tells me they had an incredible experience and I wasn’t even there … that’s everything.” To him, it’s proof that the restaurant has a life of its own — that the care, the culture, the intention behind it all doesn’t depend on his presence. “It means the team feels it too. It means it’s real.”
By most measures, things are going well for Mele and the Oretta brand. Still, he reflects, he might have done things a bit differently. “I wish I had started earlier — both in business and in building my family,” he shares. “If I had taken those steps sooner, maybe I’d be a little further along today.”
But the thought isn’t rooted in regret so much as perspective. It’s an acknowledgment of time, of growth, and of the lessons learned along the way. “I can’t complain,” he adds. “I’m genuinely grateful for where I am.”
