These are sister restaurants that sit directly adjacent to each other, both owned and operated by chef Giuseppe "Pino" Posteraro. Pino refers to his style as "Cucina Naturale," and it is hallmarked by fresh ingredients and a replacement of animal fats with olive oil. Sauces are also made without flour using reductions of seafood stock and vegetable purees. To get an idea of the difference that this makes, try a pasta dish to see how much lighter it is than usual.
Some other highlights of the menu include the ricotta ravioli, braised beef short rib garnished with bacon, mushroom risotto, rack of lamb and lobster bisque. Enoteca is effectively the wine room of the main restaurant, but also has six tables of its own for more intimate dining.
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