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Posts Tagged ‘Pasta’

LOMBARDO’S

May 20th, 2013 admin

1641 Commercial Drive, Vancouver

Tel: 604-251-2240

Web: http://lombardos.ca/

Twitter: @LombardosPizza

Advice: Make reservations for eating in, call or visit for take-out.

Chicken Pesto Pizza special

Alla Panna

Sometimes it can take awhile to visit a long standing, popular eatery, in this case it’s taken me an eternity to visit this pizzeria which has been serving pizzas and pastas in the neighborhood for over 25 years. I’m happy that they are still going strong on the drive and that I was able to indulge in some of their pizza pie. The restaurant is hidden off the beaten track of the drive, situated in the back of the indoor shopping plaza where the chef’s making the pizzas in their open kitchen. I opted for take-out having their Chicken Pesto Pizza special along with their classic Alla Panna Pizza topped with mozzarella, quark and parmesan cheese. The pizzas come in 2 sizes, medium & large and you can chose from over 20 pizzas, there is also a good selection of pastas and sauces on offer along with popular favourite pasta specialities. You’ll also find appetizers, salads, soups and more rounding up the menu and I’m pretty sure you have either beat me to the punch or I hope you will be visiting soon.

Review by: Richard Wolak

Posted in Commercial Drive Tags: , , , , , , , , , , , , No Comments »

Pasta and Ravioli Making Cooking Class

May 16th, 2013 admin

Chef Wout Schipper

On April 15th, I attended a cooking class at Rocky Mountain Flatbread Co  with Chef Wout Schipper on how to make organic ravioli and fettucini. Our class was made up of 10, we were all invited into the kitchen for this demo with Chef Wout, we were then offered a choice of fresh house made Lemonade or Pale Ale.

making the dough

Rolling the dough

Flattening the dough

Flattening the dough

Wout guided us as he made the dough for the ravioli from scratch.

Sizing up the dough

Ready to pipe the filling on to the dough

Piping the filling

Sizing up the dough and preparing to add the ricotta cheese filling for the ravioli and then piping it in.

more piping

Cutting the ravioli

Piping then cutting up the ravioli.

Finishing the ravioli.

We were all then served the dish of Ricotta filled Ravioli with tomatoes.

Wout then showed us how he makes Fettucini using the same dough.

Here is the recipe which you can make easily at home.

Look for more classes as they are offered at Rocky Mountain Flatbread Co, follow them on twitter @flatbreadco for more.

By: Richard Wolak

Posted in Cooking Class Series, Latest Tags: , , , No Comments »

LA PENTOLA DELLA QUERCIA

December 26th, 2012 admin

350 Davie St., Vancouver

Tel: 604-642-0557

Web: www.lapentola.ca

Twitter: @La_Pentola

Advice: Go with friends or family, and order familia style and share.

Bread and Olive oil

It’s no secret that I love Kitsilano’s La Quercia, and have loved Chef Adam Pegg and Chef Lucais Syme’s eatery since day one. Along comes the duo’s second Northern Italian eatery of which I can’t compare in just. Dining in this large room is divine, it however is a very different experience than their first restaurant.  The room has an open feeling with its dark wooden furniture, shiny copper pots in glass display cases, with white wooden finishes and cool lights.

Roasted bone marrow, salsa verde, crostini

Eggplant terrine, prawns, agro-dolce tomato

Souffle di parmigiano, zucchini crudo

My friend and I shared the delicious Roasted bone marrow, salsa verde, crostini ($13); along with the delish Eggplant terrine, prawns, agro-dolce tomato ($13) along with the outstanding Souffle di parmigiano, zucchini crudo ($13) which has to be my favourite dish on the menu.

Porchetta Tortellini, sage butter  (left) & Kale and ricotta pansotti, walnut sauce (right)

Polenta Gnocchi, cheese fonduta, mushroom

Next was the Porchetta Tortellini, sage butter ($13) and the delicious Kale and Ricotta Pansotti, walnut sauce ($12) and the delicious Polenta gnocchi, cheese fonduta, mushroom ($13).

Trout involtini, zucchini trifolat

Next was the flavourful Trout involtini, zucchini trifolat ($26) for our secondi which was the perfect size to share after our selection of antipasti and primi.

Hazelnut Semi Freddo

To finish off the meal we opted for a taster of their Hazelnut Semi Freddo (desserts change frequently) which was the perfect finish to an outstanding meal. If you are looking to dine solo or with your romantic companion and are ok with booking at least a month ahead go to La Quercia, if you are looking to dine with family or friends and are spontaneous in your dining adventure then you best get over to La Pentola pronto. I am looking forward to trying out brunch for my next visit as that menu looks intriguing.

Review by: Richard Wolak

Posted in Yaletown Tags: , , , , , , , , , , , , , No Comments »

VICINO PASTARIA

October 29th, 2012 admin

68 East Cordova, Vancouver

Tel: 604-336-0042

Web: http://vicino.ca/

Twitter: @VicinoPastaria

Advice:  Closed on Mondays.

Gnocchi

Reginette

Agnolotti

Passion and craft are two words that best describe this wonderful gem which I discovered recently in Gastown. The food is beautiful and delicious, take a passionate owner as well as Chef Chris Picek who is both passionate in his cooking and a perfectionist at his craft. Then throw in a large open kitchen, a brick walled room, a deli case filled with home-made pasta, olives, beverages and desserts, a simple well thought out menu and friendly service. Now taste the food, I have dined here on a couple occasions with a couple of friends, on the first visit, my friend Kenji Maeda joined me. As we were seated we were served a bowl with a couple warmed rolls drizzled with olive oil for dipping, the rolls are also perfect to use to soak up any left over sauce in the pasta dishes. We shared the Gnocchi ($15) with plum tomato sauce, mozzarella and basil; as well as the outstanding Reginette ($14) with Saskatchewan chanterelles, olives and double cream. On the second visit I had the outstanding and ever so beautiful Agnolotti ($14) stuffed with pork shoulder, topped with fava beans, English peas and carrot butter.

Fruit & Almond Crostata

You must save room for dessert, I had the delicious Fruit & Almond Crostata ($7) with vanilla gelato on both visits and will have it again on the next visit! When you find dishes that you have fallen in love with you are going to have them time and time again!

Review By: Richard Wolak

Posted in Gastown Tags: , , , , , , , , , , No Comments »

COTTO ENOTECA PIZZERIA

August 22nd, 2012 admin

6011 Hastings Street, Burnaby

Tel: 604-299-8002

Web: http://www.cotto.ca

Twitter: @cottoenoteca

Advice: Make reservations for large parties, sit at the communal table or the bar if dining solo.

Pizza Oven

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.

Bucatini Pomodoro

Gnocchi Patata

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

Posted in Burnaby Tags: , , , , , , , , , , , , , , , , No Comments »

ROMANA PIZZA

February 25th, 2012 admin

4660 Hastings Street, Burnaby

Tel: 604-298-7252

Web: http://www.romanarestaurant.com

Twitter: @romanapizza

Advice: Take a long a friend or two and share a variety of dishes.

For over 38 years the family has been cooking fine Greek cuisine at this locale, known for their pizza which I have enjoyed previously, this visit was to eat Greek. I brought along a couple of friends Jonathan and Emmy and we embarked on a tasting and sharing adventure.

Dip Platter

Greek Salad

Kalamari

We started off the meal with the large Dip Platter ($13.50) pita, and a selection of dips the homous, spicy feta, garlic eggplant and tzatziki; followed by a wonderful Greek Salad ($10) fresh tomatoes, cucumbers, green peppers, onions, and feta; followed by the delicious Kalamari ($10) deep fried and served with tzatziki.

Spanakopita

Saganaki

Roasted Potatoes

Mousaka

Lamb Kleftiko

Chicken Thessaloniki

Next was the outstanding Spanakopita ($8) Spinach, feta, egg and dill wrapped in filo & baked; this was followed by another outstanding dish, the Saganaki ($10) Pan fried mountain sheep cheese done with a touch of ouzo. This was followed the delicious Mousaka ($16) layered ground beef, meliziano, and béchamel sauce, along with a plate of roasted potatoes. The next dish was the tender Lamb Kleftiko ($19) casserole along with the Chicken Thessaloniki ($19) tender chicken breast topped with steamed spinach, roasted vegetable sauce, feta and mozzarella.

Dessert Platter

We finished off our meal sharing a dessert platter with my favourite Eckmek and Bougatsa, both were delicious and were the perfect ending to our Greek night.

By: Richard Wolak

Posted in Burnaby Tags: , , , , , , , , , , , , No Comments »

NOVO PIZZERIA

February 8th, 2012 admin

2118 Burrard Street, Vancouver

Tel: 604-736-2220

Web: http://www.novopizzeria.com

Twitter: @NoVoPizzeria

Advice: Located in the 5th Avenue Cinema complex. One hour free parking in the underground parking garage.

I am so there when it comes to eating at a new Italian resto, I had dinner recently with my friend and fellow writer Sarah Rowland to do some damage. Our version of damage was to taste our way through several dishes off the menu, since we were both lovers of Italian cuisine.

Burrata

Sicilian Meat Balls

To begin, we shared the tasty Burrata ($13) with olive oil, sea salt and balsamic; followed by the Sicilian Meat Balls ($8) currants, pine nuts, regianno, marinara.

Mushroom Pizza

Verdura Cotta Pizza

Next we shared the Mushroom Pizza ($17) truffled mushrooms and fontina with a tomato sauce base along with the Verdura Cotta Pizza  ($16) goat cheese, onions, artichokes, roasted peppers, fior de latte with an olive oil base. Their pizza here is Napoletana style which follows the standards for this style of pizza with the ingredients used as well as the correct type of oven and cooking methods.

Gnocchi

Sausage Orecchiette

Next we shared the Gnocchi ($18) pan fried in sage butter with mushrooms; along with the flavourful Sausage Orecchiette ($18) with home-made sausage and fennel pollen.

Nutella Calzone

Tiramisu

For me dessert is always the best part of a meal, and the Nutella Calzone ($10) is a crispy pizza dough that is filled with a warm Nutella and hazelnuts mixture, this dessert that Sarah and I shared was heavenly. So, so good it should be on the menu, it is not on the printed menu, if you want it just ask your server and they will make it especially for you.  The second dessert that we shared was the delicious Tiramisu ($10) which was good, but it was the dessert that wasn’t on the menu that as had me wanting to return for more!

Review by: Richard Wolak

Posted in Kitsilano Tags: , , , , , , , , , , , , No Comments »

THE MAC SHACK

January 24th, 2012 admin

5395 West Boulevard, Vancouver

Tel: 604-267-4225

Web: www.themacshack.ca

Twitter: @the_mac_shack

Advice: If you are going with a friend and having any of the Mac & Cheese dishes then share a medium size or get 2 smalls and share.

West Coast Salad

Having a Mac & Cheese growing up was never as fun as my recent visit to The Mac Shack for dinner. My friend Cassandra Anderton joined me to indulge in Mac & Cheese oooey gooey cheesy goodness! We started with some greens and each had a small West Coast Salad ($5) with tossed greens, cherry tomatoes, cucumbers, peppers, mushrooms and honey roasted pecans served with a light raspberry vinaigrette.

Lobster Mac

The Ultimate

Build Your Own

Bread Dippers

Next, we shared 3 of the Ultimate size of Mac & Cheese, all were served in large cast iron pans, the first was the outstanding Lobster Mac ($18) with asiago & Canadian cheddar, lobster meat, oyster mushrooms, lemon, dill, truffle oil and roasted garlic in a cream sauce. The second was The Ultimate ($16) with bacon, bell peppers, broccoli, mushrooms, chicken, chorizo, shrimp, with Mozzarella and Gruyere cheese in a tomato sauce. Third, was a Build Your Own ($16), which I built using the healthiest of ingredients on offer, ours had Aged cheddar and Asiago, along with whole wheat pasta, broccoli, caramelized onions, and mushrooms in a tomato sauce. We also added an order of Bread Dippers ($ .90) that perhaps was adding more carbs into the mix that we could have done without.

The Squish

The Skillet Brownie

We both thought dessert was in order to round up our comforting meal. We both shared The Squish ($4.75) double chocolate chip cookies filled with vanilla ice cream with a raspberry coulis, however it was the 2nd dessert that was the clear favourite for us both, The Skillet Brownie ($5.90) double chocolate brownie warmed in a skillet topped with vanilla bean gelato and drizzled with raspberry coulis.

The Mac Shack has taken Mac & Cheese to a new level, with the best cheese and quality ingredients this is surely Mac & Cheese that you are going to want to eat time and time again.

Review By: Richard Wolak

Posted in Kerrisdale Tags: , , , , , , , , , , , , , , No Comments »
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