Executive Chef Rory Byrne created a wonderful menu that elevates classic Italian dishes with bold flavours.

We started off with their house-made Focaccia and paired it up with a couple of zero-proof cocktails, I had the refreshing No-Gronie while Lawrence had their popular Apple Sour.

On the food side of things, we both loved the light and airy Flatbread topped with anchovies and ricotta; we also had the Prawn salad on polenta.

Stop and Taste the Roses is a gorgeous pasta girella that is currently on feature (if they get a lot of interest they will add it to the menu); it has a truffle infused ricotta,on the inside and comes in an outstanding flavourful truffle butter and cream sauce with caramelized onion.

Gnocchi with ricotta and peas is somewhat hearty with ricotta blossoms and green peas.

Duck confit with carrot polenta and green beans was my favourite dish of the night with perfectly cooked duck confit that is full of flavour, enhanced by the delicious carrot polenta.

Filet Mignon with mashed potatoes, is just that and was the one dish that didn’t win me over as the meat was far too rare for my liking.

Ice cream and olive oil, one of their most popular desserts since opening, features olive oil from the owner’s California olive farm, it was simple and heavenly.

Tiramisu is another signature and an Italian classic that was divine.

Tutto Restaurant is located at 901 Homer Street in Yaletown.

By: Richard Wolak