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Simple ingredients, sublime execution. The kitchen does rustic Italian and makes much of peasant staples: beans, potatoes, fresh pastas and organ meats. Chef Neil Taylor has a way with simple foodstuffs that could put many a foie-gras-slinging celebrity chef to shame. The room is glamorous (glassed-in wine collection, terracotta floors dating back to 1908).

From: Canada’s Best New Restaurants 2009

Restaurants | Canada's Best New Restaurants

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