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Though some of Pearson’s new eateries leave much to be desired, there are also some standouts worthy of downtown dining

Tiramisu and fresh fried fritelle, an Italian-style doughnut served with chocolate and whipped cream. From Massimo Capra’s Boccone Trattoria Veloce (Terminal 1, Domestic).Renee Suen

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Ramen noodle soup topped with pulled pork and Japanese fishcakes, seaweed and bamboo shoots at Acer from Toronto chef Guy Rubino (Terminal 3, International).Renee Suen

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A traditional spaghetti with veal and pork meatballs in homemade tomato sauce (foreground) and Margherita pizza (background) at Massimo Capra’s Boccone Trattoria Veloce (Terminal 1, Domestic).Renee Suen

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The clam chowder and grilled-cheese sandwich from the Heirloom Bakery Café (Terminal 1, International).Renee Suen

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Marathi, an Indian-style dining concept by Amaya’s Hemant Bhagwani in Toronto (Terminal 1, International).Renee Suen

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Corso has a gas-fired oven but the offerings were so-so: margherita pizza was excellent, the pasta mushy.Renee Suen

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