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With a new chef, Andrew Richardson, in the vast open kitchen, things are cooking once again at this Robson Street institution. Climb the stone steps and you’ll find a romantic slice of Tuscany, with ceramic tile floors, white tablecloths, and beautiful Italianesque art on the sponged ochre walls. Well-dressed ladies and gents cluster around the elegant marble bar, sipping artisanal cocktails before stepping into the gracious dining room. Dinners might feature spaghetti with lobster or ravioli with truffles, followed, perhaps, by a wood-grilled bone-in rib-eye steak or roasted whole sea bass. The wine list, as one would expect, is exceptional, and heavily focused on the very best of Italy. The service is as exemplary as the food.