Breaking News: Don’t Argue Pizza Returns on March 1
Marugame Udon Is Opening in Downtown Vancouver on February 24
Okay, River District, You’ve Got Our Attention: Bufala Slated to Open March 1
Editors’ Picks: The Best Things We Drank in 2023
Nightcap: The Chasm-E-Pista Mocktail From Zarak by Afghan Kitchen
The Best Drinks to Bring to a Holiday Party (and Their Zero-Proof Alternatives)
More Corner Stores in Vancouver Would Mean More Community
Bar Susu’s Susu Sundays Are a Weekend Highlight
Is Vancouver’s Coolest Nightlife Venue in… Kitsilano?
Escape to Osoyoos: Your Winter Wonderland Awaits
Your 2023/2024 Ultimate Local Winter Getaway Guide
Kamloops Unscripted: The Most Intriguing Fall Destination of 2023
Givers and Takers Creates Daring Denim
Artist Carla Tak Has an Incredible Art Collection in her Olympic Village Home
The Vancouver Uniform: 8 Blundstone Alternatives to Keep Your Feet Dry In Style
"Smart, confident and utterly delicious; each carefully edited plate reflects the ideals of simplicity and balance."
To see how a restaurant can continue to evolve and improve look no further than CinCin Ristorante and Bar. A stalwart of Robson Street for over 25 years, the room’s faux Tuscan decor is beyond clunky, recalling the glory days of the Vancouver Stock Exchange and smooth talking stock promoters. The food more than compensates. Smart, confident and utterly delicious; each carefully edited plate reflects the ideals of simplicity and balance.
Whole branzino with grilled lemon, bright lights chard and sieglinde potatoes with garlic and rosemary (Photo: Kevin Clark).
Sauced with care and a light hand, a recent dish of buoyant tagliatelle, showered with shavings of white truffles, was a magical marriage of simplicity and mouth filling wallops of flavor. The roaring heat of their wood-fire grill gives roasted meat succulence and immediacy with just a touch of smoke. Whole branzino is perfectly cooked, flesh just releasing from the bone. Luscious pork tenderloin is served with simple accompaniments of apple, cabbage and Brussels sprouts. For dessert, the composed tableau of chocolate ganache, crema, and gelato is glorious.
In a world where it seems like more is more and loudest is best, the cooking of Chef Andrew Richardson reminds us of what true luxury is: Restraint.
1154 Robson Street, Vancouver BC604.688.7338