This place has a very unique ambiance. It feels like you are dining on a sterile metal table at your doctors office. However, let me say that the room is, in a way beautiful. Love the concrete walls, large wine displays and glass windows, and that fabulous Yorkville crowd. I’ve always enjoyed executive chef Rob Gentile’s menu: rustic, from-the-heart-Italian, offal, and unique (to each resto). Enomatic wine system, love it. Each glass tasting just as though the bottle was just opened.
Atlantic cod tongues so crisp, moist and flaky inside it tasty almost fatty, sided with zabaglione. The Branzino is a standout. Cyprian sea bass is served whole, sliced tableside and finished with prosecco and lemon. This is an experience – for a moment I thought I was at a restaurant in Italy.
Salumi Di Mare: octopus salami (ridiculous) with preserved lemon from Georgia Straight, BC., hot smoked eel (good) from Port Elgin, NB., prosciutto-style cured Ahi tuna (not bad) from Port Santos, Philippines.
Hand dug Geoduck clam from Alaska at first bite reminds me of dirty rubber boots on a seashore clamming with the briny aroma of the sea, chopped with fried juniper, Meyer lemon and organic olive oil. The kitchen fumbles from time to time, but all is forgiven when a last minute order of gnocchi fritto squid ink dumplings with tuna n’duja, and an Ink pizza topped with calamari, buffalo ricotta, pilacca taggiasche, marcona almond arrives at the table.