Yaletown L’Antipasto

Note: Read to the end but there is a ‘surprise’ for you.

The first thing I noticed about this restaurant is how tiny is it. The restaurant is finally packed and we were seated at a table that is meant for four people (we are a party of six) on the very edge of the tent (which later got real cold).

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Olives were served when we were waiting for our guests to arrive. However I noticed other tables got bread but ours didn’t.Exif_JPEG_PICTURE

Beef Tenderloin Carpaccio – AAA Beef Tenderlonion, sliced thin, Alba white truffle oil, vegetables sott’ olio

The pleasant aroma of truffle oil keeps lingering while I enjoy other food on the table, I just kept smelling it and couldn’t get it off my mind during the whole entree course. :P The truffle oil successfully kept the beef tender, it added this extra zing to the beef which I cannot describe. It was so smooth the way the beef goes into your mouth, much smoother than olive oil (which most restaurants use).

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Insalata Celeste - Organic spring greens, Okanagan chevre goats cheese, sliced almonds, dried cranberries, balsamic vinegrette

There is really nothing unique about this salad, everything worked in perfect harmony though. Afterall this is a very classic salad to be served at almost any restaurants.

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Carpaccio di Tonno – Albacore tuna, salt cured with espresso, a traditional method from Sardinia, lemon extract olive oil, caper berries & cherry tomatoes

I know it says salt cured, but it is not salt they actually use – espresso. Yes they use espresso to cured the tuna, which gave it such interesting flavour!  I instantly fell in love! The espresso worked surprisingly well with the soft tuna. If you are to dine out here, please try this onne.

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Risotto alla Pescatora – Arborio rice served with a medley of shellfish; prawns, salt spring mussels, clams, calamari & scallops

This risotto was praised by almost all my girlfriends, they all loved it very much. It wasn’t a typical very salty risotto with more shellfish than rice. 

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Pappardelle Rosse – Thick ribbon shaped pasta in an old family recipe meat sauce of boneless short ribs, chicken breast & Italian sausages

This was my favourite entree. I loved the thick ribbon noodle with a nice sauce that is essentially just juices from the three types of meat in it.

Exif_JPEG_PICTUREGnocchi Quattro Formaggi – Piedmonte style potato gnocchi with a creamy cheese sauce and a hint of Gorgonzola

This is one delightful gnocchi, which was so sad got cold so fast! (Also because we were seated at the side.) But I noticed none of the dishes were warmed so the food heat couldn’t stay.
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Tiramisu – this was overily sweet and very liquid. I felt as if I was eating ice cream.

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Lavender Creme Brulee – I couldn’t really taste the lavender and there is a thick coat of caramel (about 5mm) on top, also lack of smooth brulee texture.

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Vanilla Panna Cotta with forest fruit  coulis – was my favourite dessert with smooth and frangrant vanilla until my friend ate a piece of dish washing cloth… (see next photo)

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Exif_JPEG_PICTURENow really, this really shouldn’t be in there or I should say anywhere close to it. Or maybe this is left over from cleaning the mixing bowl…. But when I told our waiter he only offered to give an extra dessert for free. But really, a Yaletown restaurant should offer at least to waive the bill.

Don’t get me wrong, some of the dishes are amazing. But seeing that piece of non edible cloth in a dessert is very disturbing. The server was really friendly but the way this is dealt is simply unprofessional.

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