by van rings trefoil lover fake Make matrimonial a fortiori fragrant from loersertydass's blog
Savio Volpe delivers 'food you want to eat with family'
At first, we have to find the door. Where, oh where, is it?
Huh! It's right in front of us, only it's so tall, it would make an LeBron James player feel very short. The door and vertical steel handle stretches up about 12 feet. And anyone but a giraffe would need stilts to reach the brass door knocker waaay up high. Very funny. Next, I wondered if I'd have the muscle to get in. I push the handle and voila! Smooth as a breeze, we're in.
Osteria Savio Volpe ("wise fox") is in that pocket of great little restaurants at Kingsway and Fraser the taste surround nexus of good food. One of the Savio Volpe owners, Craig Stanghetta, has been designing cool restaurant spaces for some time now. With his theatre background, he sees all the world, or at least his world of restaurants, as a stage. It is actually a wonderful space light, modern, playful, spacious. If one were so vain to care, rooms, like clothes, help a diner to look really good. This room flatters.
It's Stanghetta's first restaurant, but partners Paul Grunberg and Mark Perrier, the chef, are known entities in the industry. Grunberg is co owner of the consistently wonderful L'Abattoir in Gastown. In fact, I didn't cut them much slack and pounced quickly after the restaurant opened in November, pretty sure they'd have the place in good working order. They've been slammed harder than they expected, but they are under control.
Perrier has worked as head chef at Cin Cin, a sous chef at Cibo, apprenticed under David Hawksworth at West and at the two Michelin star Le Gavroche van cleef green necklace replica in London. For the past couple of years, gearing down to be a dad, he worked at Two Rivers Meats, and learned a thing or two about butchering.
Savio Volpe is, as Grunberg emphasizes, an osteria. "It's straightforward food you want to eat with your family on Sunday or Monday. It's family inspired, has lots of flavour and is thoughtful but not clever."
And what's Italian without a hit of pasta every day in every way? There's a half dozen fresh pasta dishes every day. Tortiglioni (like rigatoni with a spiral torque) with short rib braciola (sliced thin) and thick tomato sauce is the signature pasta. I tried the cappelletti with a pumpkin and sweet potato filling and loved it.
The wood fire oven with a spit takes centre stage in the kitchen and Perrier is eager to add a lot more protein to the spit roast program. Thus far, he does leg of lamb (marinated in garlic, red wine), half chicken (rosemary, grilled lemon), Calabrese sausage and a whole grilled sea bream.
Slices of spit roasted lamb with salsa verde and light natural juices hit the right notes. Once the kitchen's running full steam, they'll be adding proteins like rabbit and suckling pig to the spit. Perrier's dying to add offcuts like chicken hearts on skewers. He already offers tripe with tripe with pancetta in tomato sauce, which is going over really well with people of European descent.
A small list of cured dishes are the closest thing to starters. A refined white anchovy with lemon sliced carpaccio thin, avocado and pickled chili wasn't exactly family style Monday night food but no complaint here from me. It was bright and fresh and lovely.
The team dispenses with the tendency, these days, to mention the pedigree of ingredients on the menu. It's assumed you know. It's nice to know we've come that far.
There are five steak cuts (dry aged beef from Cache Creek) including a 42 ouncer to share or to oink out on all on one's own.
Garlic bread alla Americano ($6) reminds Grunberg of the garlic bread from Safeway his family had. "It came in tin foil, we'd rip it open and to me, it exudes family," he says. Once again (I come across it often), a nostalgic nod to a food memory from childhood. Unfortunately, it didn't translate in the same way to me. It was mediocre garlic bread.
The gelato trio was suggested for dessert. They are upfront about crediting Beta 5 as the maker and why not? They do an amazing job. The cannoli, I felt, needed something to lift and brighten the ricotta based sweet alhambra necklace imitation filling which was bland bits of candied orange peel? Grappa? Let the Sicilians tut tut.
Dishes are $16 to $18 for pastas, and $9 (the tripe) to $42 for meat and fish dishes. Wines are all from Italy and our server was very helpful in negotiating the Italian terrain. There are some local beers and two cocktails a Negroni and Aperol spritz. "This alhambra pendant necklace imitation is East Van. We don't want to sell $14 Manhattans," says Grunberg.
And stay tuned for more Grunberg offsprings. "I want to make sure this restaurant is successful," he says, before opening another. "But you can't live scared."
Savio Volpe
Open daily for dinner
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At first, we have to find the door. Where, oh where, is it?
Huh! It's right in front of us, only it's so tall, it would make an LeBron James player feel very short. The door and vertical steel handle stretches up about 12 feet. And anyone but a giraffe would need stilts to reach the brass door knocker waaay up high. Very funny. Next, I wondered if I'd have the muscle to get in. I push the handle and voila! Smooth as a breeze, we're in.
Osteria Savio Volpe ("wise fox") is in that pocket of great little restaurants at Kingsway and Fraser the taste surround nexus of good food. One of the Savio Volpe owners, Craig Stanghetta, has been designing cool restaurant spaces for some time now. With his theatre background, he sees all the world, or at least his world of restaurants, as a stage. It is actually a wonderful space light, modern, playful, spacious. If one were so vain to care, rooms, like clothes, help a diner to look really good. This room flatters.
It's Stanghetta's first restaurant, but partners Paul Grunberg and Mark Perrier, the chef, are known entities in the industry. Grunberg is co owner of the consistently wonderful L'Abattoir in Gastown. In fact, I didn't cut them much slack and pounced quickly after the restaurant opened in November, pretty sure they'd have the place in good working order. They've been slammed harder than they expected, but they are under control.
Perrier has worked as head chef at Cin Cin, a sous chef at Cibo, apprenticed under David Hawksworth at West and at the two Michelin star Le Gavroche van cleef green necklace replica in London. For the past couple of years, gearing down to be a dad, he worked at Two Rivers Meats, and learned a thing or two about butchering.
Savio Volpe is, as Grunberg emphasizes, an osteria. "It's straightforward food you want to eat with your family on Sunday or Monday. It's family inspired, has lots of flavour and is thoughtful but not clever."
And what's Italian without a hit of pasta every day in every way? There's a half dozen fresh pasta dishes every day. Tortiglioni (like rigatoni with a spiral torque) with short rib braciola (sliced thin) and thick tomato sauce is the signature pasta. I tried the cappelletti with a pumpkin and sweet potato filling and loved it.
The wood fire oven with a spit takes centre stage in the kitchen and Perrier is eager to add a lot more protein to the spit roast program. Thus far, he does leg of lamb (marinated in garlic, red wine), half chicken (rosemary, grilled lemon), Calabrese sausage and a whole grilled sea bream.
Slices of spit roasted lamb with salsa verde and light natural juices hit the right notes. Once the kitchen's running full steam, they'll be adding proteins like rabbit and suckling pig to the spit. Perrier's dying to add offcuts like chicken hearts on skewers. He already offers tripe with tripe with pancetta in tomato sauce, which is going over really well with people of European descent.
A small list of cured dishes are the closest thing to starters. A refined white anchovy with lemon sliced carpaccio thin, avocado and pickled chili wasn't exactly family style Monday night food but no complaint here from me. It was bright and fresh and lovely.
The team dispenses with the tendency, these days, to mention the pedigree of ingredients on the menu. It's assumed you know. It's nice to know we've come that far.
There are five steak cuts (dry aged beef from Cache Creek) including a 42 ouncer to share or to oink out on all on one's own.
Garlic bread alla Americano ($6) reminds Grunberg of the garlic bread from Safeway his family had. "It came in tin foil, we'd rip it open and to me, it exudes family," he says. Once again (I come across it often), a nostalgic nod to a food memory from childhood. Unfortunately, it didn't translate in the same way to me. It was mediocre garlic bread.
The gelato trio was suggested for dessert. They are upfront about crediting Beta 5 as the maker and why not? They do an amazing job. The cannoli, I felt, needed something to lift and brighten the ricotta based sweet alhambra necklace imitation filling which was bland bits of candied orange peel? Grappa? Let the Sicilians tut tut.
Dishes are $16 to $18 for pastas, and $9 (the tripe) to $42 for meat and fish dishes. Wines are all from Italy and our server was very helpful in negotiating the Italian terrain. There are some local beers and two cocktails a Negroni and Aperol spritz. "This alhambra pendant necklace imitation is East Van. We don't want to sell $14 Manhattans," says Grunberg.
And stay tuned for more Grunberg offsprings. "I want to make sure this restaurant is successful," he says, before opening another. "But you can't live scared."
Savio Volpe
Open daily for dinner
On the Blood reserve, progress in the fight against opioid addiction and deathsSTAND OFF In the wake of four more fentanyl overdose deaths month, Blood Tribe in Stand Off on Tuesday to update band and government on the opioid crisis.
A family affair: St Viateur Bagel celebrates 60 yearsBagels are the great equalizer. Everybody eats them, everybody loves them and everybody is invited to the bagel factory's block party on Sunday.
Vaughn Palmer: Vote verdict in Comox will clear political pictureTuesday saw the NDP lead trimmed to 12, then the Liberals pulled ahead by three and, as counting ended.
Daphne Bramham: Preserving Chinatown should be a local and national priorityGreat cities have texture. They have buildings, places and communities that reflect their unique character.
Daphne Bramham: Granville Island reboot lacks a daring vision for the futureGranville Island was one bold, big idea. Never before had industrial land been reclaimed as public space.
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Postmedia wants to improve your reading experience as well as share the best deals and promotions from our advertisers with you. The information below will be used to optimize the content and make ads across the network more relevant to you. You can always change the information you share with us by editing your profile.
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