412 6th Street, New Westminster

Tel: (604) 553-9922


Twitter @ArtusiNewWest

Instagram @artusirestaurant

Advice: Reservations suggested, open lunch and dinner, closed Tuesday’s

Specializing in contemporary rustic Italian food, Chef Delbert Cirfera, and his partners are family and friends who have created a wonderful restaurant in the Uptown neighborhood.

Named for the author of La Scienza in Cucina e l’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well), this cozy neighbourhood restaurant embraces less familiar yet deeply traditional cuisine. First published in 1891, Pellegrino Artusi’s book persists as the original Italian cookbook – and this is what inspires Chef Delbert’s cooking at Artusi.

Artusi Negroni

Over a few visits, I have tried many of their dishes along with a taste of the cocktail fare. The Artusi Negroni combines Bombay Sapphire gin, Campari, Maraschino & Lambrusco and this is a great cocktail to begin your dining adventure.


Bagna Cauda

Vitell Tonne

The Nodini (buns) are knotted and come with garlic oil for dipping, these are addictive and you are going to want more; hold yourself back as you have a lot to discover ahead. The Bagna Cauda is a notable Italian vegetable dish with anchovy & roasted garlic sauce & fresh vegetables. The Vitell Tonne, is a classic Italian dish with thinly sliced veal with tuna and caper sauce.

Frisella Del Giardino


The Frisella Del Giardino is a colouful sharing dish with rustic crostini topped with cherry tomato, garden vegetables and shaved parmigiano; where the Caprese is made simple with bright tomatoes and housemade Stracciatella.

Pici al Ragu Bianco

Passion of the Porcini Lasagna

Gnocchi Cipolla

The pastas are unique celebrating the past with delicious flavours, such as the Pici al Ragu Bianco – semolina noodle, beef ragu, gorgonzola and marsala; and the Passion of the Porcini Lasagna blending earthy and delicious porcini mushrooms, nuts and rosemary with cream, wine and cheese for deliciousness. The Gnocchi Cipolla is another standout with caramelized sweet onion, guangiale, balsamic reduction & rosemary.

Fillet of Beef

The star attraction centres on the Fillet of Beef with potatoes cooked in butter, garlic and rosemary, a large sharing dish for two or more.

Moving on to dessert there are several and all are good.

Panna Cotta Antinca

Pesca al Forno

Tiramisu Al Limone

Mascarpone Amore

The Panna Cotta Antinca is simple made with chocolate ganache & rich cream and candied almonds, it’s one that I would enjoy time and time again; the Pesca al Forno is done with peach dark chocolate, rich cream and amaretto cookies; The Tiramisu Al Limone is a spin on the classic with ladyfingers, limoncello sauce., lemon mascarpone cream; and the Mascarpone Amore is love in a jar with an almond forward pudding that’s similar to the tiramisu but isn’t one made with mascarpone cheese, eggs, sugar, and amaretti cookies baked and served in another mason jar.

This is a gem worth driving across bridges and highways to visit, and I can’t wait to return to discover more as the seasons change.

Review by: Richard Wolak

412 Sixth Street, New Westminster, British Columbia, Canada

Leave a Reply