Now Open: Osteria Elio Volpe

Ste Marie Studio, Osteria Elio Volpe
Ste Marie Studio, Osteria Elio Volpe

VANCOUVER — Banda Volpi’s new restaurant, Osteria Elio Volpe, has opened in Vancouver.

Co-owner Craig Stanghetta’s Ste Marie Studio approached the transformation of the old 4,200 sq. ft. mechanic’s shop with travels through Italy in mind. The palette has been pulled from the Kodachrome beach-side photographs of Luigi Ghirri and the furniture and lighting skews more residential.

Alongside Culinary director Phil Scarfone, Alan Tam (previously of Nightingale) helms the kitchen as head chef. Vish Mayekar, who has moved over from La Tana and Pepino’s, is executive sous chef, and Jessi Morton has been promoted to Banda Volpi’s executive pastry chef and will oversee the desserts with pastry chef Tania Petrin.

Menu highlights include a Yellowfin Tuna & Scallop Crudo with jalapeno, gooseberry and basil; Whole Roasted Branzino with grilled frisée and Meyer lemon; Grilled Lamb Chops with celery leaf salsa verde and fennel pollen; and fresh pasta and pizza using Pacific Northwest ingredients.

Banda Volpi wine director Kristi Linneboe has curated a wine list rooted in Italian tradition, celebrating the curiosity and skill of a new generation of winemakers – from a small, independently produced Muscadet to the light-weight Mencia of one El Bierzo, Spain’s most up-and-coming female producers.

The cocktail program, created by Banda Volpi beverage director Amar Gill, features seven Negroni cocktail variations; a selection of local and imported Italian gin, vermouth and bitters; and exclusive to the neighbourhood, Elio Volpe’s signature cocktail, the Elio Sour, made with grapefruit hibiscus cordial, orange bitters and Lambrusco.

Miguel Quezada, who has opened every Banda Volpi restaurant with co-owners Paul Grunberg and Stanghetta, will lead the front of house as Restaurant director alongside Operations director Jason Cisneros.

“The journey from announcing a new restaurant to witnessing its completion, all based on our collective vision for the concept, is an amazing feeling,” says Grunberg. “Our team has worked extremely hard on taste testing, training and preparing Elio Volpe for the public.”

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