One of Vancouver's most popular contemporary Italian restaurants is set to welcome a sibling spot, and opening day is happening this week.
Announced last fall, Osteria Elio Volpe is the much-anticipated "cousin" to Savio Volpe. (Volpe, incidentally, is "fox" in Italian.)
Elio Volpe occupies a former mechanic shop just steps from Cambie Street at 540 W 17th Ave, joining a neighbourhood steadily increasing its appeal to restaurant fans.
The Volpe cousins operate under the banner of Banda Volpi, the crew that operates not only Elio and Savio, but also much-loved spots Caffe La Tana and Pepino's.
At Elio Volpe, diners can expect a room and menu inspired by the sun-dappled landscape of Southern Italy melded with a jolt of Pacific West Coast vibes.
Design reflects 'laid back and social feel of the Mediterranean'
The 4,200 square foot restaurant, designed by Vancouver's acclaimed Ste Marie Studio, features "a palette pulled from the Kodachrome beach side photographs of Luigi Ghirri – colours striving for vibrancy albeit a bit weather-beaten – and furniture and lighting that skews more residential, pushing against contemporary forms that are over-refined in favour of the more laid back and social feel of the Mediterranean," describes a media release announcing Elio Volpe's impending debut.
“The name Elio has its roots in the Latin word for sun, so we approached the concept with an overwhelmingly warm point of view. We wanted the whole experience to feel fresh but inspired by a time when everything was done by hand,” explained Banda Volpi co-owner and Ste Marie Studio founder Craig Stanghetta.
When it comes to the food and drink, Elio Volpe has a power team on lock. Alongside Culinary Director Phil Scarfone, Alan Tam (previously of Nightingale) will helm
the kitchen as Head Chef with Vish Mayekar (moving from La Tana and Pepino’s) as Executive Sous Chef, and Banda Volpi Executive Pastry Chef Jessi Morton will oversee the dolce with Pastry Chef Tania Petrin.
Banda Volpi Wine Director Kristi Linneboe has curated a wine list rooted in Italian tradition for Elio Volpe. The cocktail program, created by Banda Volpi Beverage Director Amar Gill, is "an elegant homage to history and regionality." Imbibers can choose from a handful of Negroni options, local and imported gin, vermouth, and bitters, and a house signature cocktail called the Elio Sour (grapefruit hibiscus cordial, orange bitters, and Lambrusco) "concocted to transport the drinker directly to a sunny Italian vacation."
Elio Volpe's menu: Pacific Northwest ingredients meet 'old world craftsmanship'
Scarfone says flavour is the driving force of the Elio Volpe menu.
"We’re showcasing the local bounty while also scouring the globe for premium ingredients," noted Scarfone.
Menu highlights include a Yellowfin Tuna & Scallop Crudo with jalapeño, 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 with old world craftsmanship in mind. The Pepperone Pizza with pomodoro, Castelvetrano olives, and shaved button mushrooms is already Elio’s favourite pie.
All that said, and the Elio Volpe/Banda Volpi crew are still keeping things as quiet as they can; no food or final room photos have been made available yet.
“The journey from announcing a new restaurant to witnessing its completion, all based on our collective vision for the concept, is still such an amazing feeling, ” said Paul Grunberg, co-founder of Banda Volpi. “Our team has worked extremely hard on taste testing, training, and preparing Elio Volpe for the public. We can’t wait to open our doors and get cooking.”
Elio Volpe will officially open on March 14, 2024, starting with dinner service seven days a week, from 5 to 10:30 p.m. Brunch is in the works and will debut at a later date. Follow Elio Volpe’s journey on Instagram at @elio.volpe.
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