Vancouver Magazine

Now home to executive chef Nicholas Lim, the North Shore arm of the Corsi family’s Quattro group seems to be getting better with age. Expect fairly priced and thoughtful appetizers like grilled bocconcini wrapped with proscuitto and radicchio ($13) while warm goat cheese is mixed with fresh greens and tossed in a black olive vinaigrette ($13), leading into dependable main courses, some with portions that would befuddle weight watchers (no demerit there). Pastas are consistently excellent—the handmade rotolo pasta roll stuffed with four cheeses ($21) certainly so—as is the service. The wine list might well be the best on the North Shore—Italy is well represented and several are offered by the glass.