6011 Hastings Street, Burnaby
Advice: Make reservations for large parties, sit at the communal table or the bar if dining solo.
My love for Italian food took me East last week to dine at the newly opened North Burnaby restaurant that has Chef Alex Tung at the helm. Upon visiting I discovered more than just Italian food, there is a beautiful communal table, and a spectacular bar made of Italian white marble, very cool light fixtures and the star wood burning pizza oven. They are also featuring the FreshTap revolutionary system for Wine on Tap as well as Beer on Tap, and Q Water that uses a high tech water filtration system which is eco-friendly and sustainable.
Cotto Fior di Latte
Pizza Polpetti (left) & Pizza Funghi (right)
My friend Jason Sanders joined me to be my sharing partner in crime, we started off with the Cotto Fior di Latte ($8) roasted mushrooms, crema di balsamico followed by a pizza with halfers of the Pizza Polpetti ($15 for regular) crushed Cotto meatballs, ricotta cheese, Grana Padano, spinach, San Marzano tomato sauce, basil; and the Pizza Funghi ($15) for regular) roasted mushrooms, goat cheese, fonduta, caramelized onions, chives.
We then had the Bucatini Pomodoro ($11) fresh mozzarella, Parmigiano-Reggiano, basil, San Marzano tomato sauce; followed by the delicious speciality of the house, Gnocchi Patata ($12) fried potato gnocchi, Sloping Hill pancetta, Parmigiano-Reggiano, arugula, herb oil.
Salted Caramel Budino
For dessert we each had the Salted Caramel Budino ($8) Butterscotch pudding, Maldon sea salt, rosemary biscotti which was outstanding and worthy of us each indulging in our dish of this yummy goodness! We also had a taste of their house made Limoncello which is a beverage you must indulge in with your dessert. With Executive Chef Alex Tung at the helm you will always know this is where you are going to want to dine!
Review By: Richard Wolak