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Italian Kitchen Restaurant Review: Italian Kitchen was created by ace Vancouver restaurateurs Emad Yacoub and Jack Lamont. It attracts a vibrant crowd of high-energy, young professionals with its long, open kitchen and two bars, one on the main floor and another upstairs. Chef Mark Greenfield deftly combines Italy's regional flavors and influences in traditional dishes. His antipasto misto platter resounds with freshness and simplicity, featuring crispy calamari, seared tuna, signature meatballs, fritto vegetables, olives ascolana, grilled artichokes, and a caprese salad that shines when heirlooms are in season. An imported gas-fired brick oven produces crisp pizza crusts with savory toppings. The meat platter is loaded with grilled beef strip loin, veal scaloppini, chicken Parmigiana, truffled spaghetti and Brussels sprouts. Classic pastas include a choice of pomodoro, aglio olio, Alfredo, carbonara, bolognese and pesto. Or opt for the heaping, sharing-size pasta platter. Dessert? Get the zeppole al cioccolato, Italian-style donuts, with chocolate and crème anglaise. The cellar is stocked with solid Italian vintages including new- and old-world offerings. Enthusiastic service adds to the pleasure.