Restaurant
CinCin
October 9, 2009
This warm and reliable Robson institution offers sublime, gorgonzola-stuffed figs warmed in the forno next to prosciutto di Parma and the straightforward spaghettini aglio olio made with organic garlic and a touch of peperoncini. The wood-fired oven churns out wonderfully simple pizzas, but for dinner we recommend the hearty horseradish treated lamb shank osso bucco with pea risotto and gremolata. Thierry Busset is widely regarded as one of North America’s finest pastry chefs (Gordon Ramsay recently called him “the best in the world”), so leave room for dessert. Extensive Old and New World wine list holds many gems. Exquisite service throughout
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