860 Burrard Street, Vancouver
Tel: (604) 687-2858
Advice: Reservations suggested, walkins welcome.
Taking it up a notch, Italian Kitchen had recently relocated from their Alberni street digs, and reinvented themselves in an almost 2.0 kind of way. This Italian eatery is a stunner, with it’s beautiful ceiling tiles, open pasta kitchen, and bar area.
With Chef Dario Rossi at the helm, the menu has taken on a different direction and welcoming one at that. The bread basket featured freshly in-house baked breads a nice touch to start off the dining adventure.
I had a Negroni, which is one of the popular cocktails here, I also loved the colourful Beet Salad with buffalo ricotta, valencia almond vinaigrette, peppered greens, finger lime.
Chef Giovanni Trigona is making all the fresh pasta in the open concept pasta kitchen. The Torchio alle Verdure with roasted squash, sunchokes, kale, bell pepper succo was delicious; as was the Fennel Pollen Casoncelli with duck confit, cabbage, squash, roasted duck stock; all the pastas are made fresh in-house.
The Salt Crusted Sea Bass for two prepared tableside was a wonderful experience, once the salt crusting has been cracked open, the chef returns to the kitchen to finish off the dish with peperonata, leeks, lemon, caponata; this was a true highlight of the evening.
Veal Scaloppine with shaved bresaola, fontina, shaved truffles was very good as was the side dish of Rosemary Potato Risotto; we also had the Fritto Cauliflower.
The desserts from Chef Liliana are equally as creative as the savoury dishes, loved the outstanding Salted Caramel Budino butterscotch custard cream, salted caramel, amaretti cookies; where Lawrence loved the Chocolate & Almond Cake with amarena cherries, fresh berries.
I have always loved Italian food and this gem is going to be one to visit time and time again.
Review by: Richard Wolak