Unlike the vast majority of pasta places out here in Vancouver, somewhere along the line an actual Italian was involved in the creation of these dishes. They are delectable, and survive transport (delivery) better than most.
You may have to sell an organ to facilitate the cost of this meal, but, perhaps it's worth it every now and then.
Take the Boscaiola - just the right balance of sauce, creamy, salty, yet not overpowering. It's subtle, yet not boring. It's creamy, but not too heavy. And the wild mushrooms coke out very well.
The meatballs, though for 18 dollars might make you think it must come with a sexual favor (it doesn't), are perhaps the best ones I've had in town, easily beating our Savio e volpe, Pepino, and many of the others who try to be the fancy ones. A strong sauce on it with a little spice, without being overwhelming. The sauce itself has meat in it, making it slightly a better deal than without. Still, 18 bucks for 3 meatballs, perhaps they played Beethoven while massaging the minced meat into shape. Who knows.
And lastly the mushroom and pancetta pizza. Firstly, it's nice to actually get pancetta. Secondly, a cream based fancy pizza like this usually does an ignoble death on the way over to the place of consumption, and instead becomes closer to a very large toothpick. This one is different, juicy even when cold (final slice or 2), the flavor is amazingly well balanced. The slight drizzle of olive oil and crunchy (maldon?) salt on the crust make for an amazing experience even when you just have a dry crust left.
In short: want the good stuff? This is where it's at. Might have to sell a kidney though.
