DINER: La Ghianda Gets Upgrade, L’Officio Back On Track, And La Pentola Staffs Up

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by Andrew Morrison | Adam Pegg and Lucais Syme’s acclaimed West Side lunch spot, La Ghianda, has just secured a liquor license. It has accordingly shuttered for a rapid aesthetic upgrade and will reopen with table service, beers, tumblers of wine and new hours this upcoming Tuesday (11:30am until late). The deli is shrinking to accommodate the expansion – to 9 joinable two tops – but rest assured we’ll still be able to score their awesome sauces, cured meats, pastas and such at retail. As for the menu, it will be a set affair of La Ghianda greatest hits: veal scaloppine, orecchiette bolognese, duck confit, penne arrabiata, and so on. The “no reservations” policy will continue as is. Stoked.

In other news, the long anticipated L’Officio (a seemingly false-started restaurant project next to Syme and Pegg’s award-winning La Quercia), has been resurrected after a lengthy entanglement with red tape. They are on track for an opening this winter – November at the earliest.

And there’s also good news for Syme and Pegg’s upcoming Yaletown adventure, La Pentola Della Quercia (in the Opus Hotel): they’ve hired on former restaurateurs Nathalie and Stephan Meyer as manager and chef respectively. This will be the French couple’s homecoming to the Vancouver restaurant scene. You may remember that they gave up “the life” a few years ago when they closed their restaurant, Saveur, on Thurlow off Robson (it became the Corner Suite Bistro De Luxe and is now home Ensemble). Welcome back!

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There are 4 comments

  1. November opening? It’s almost a year overdue.
    There must be quite a back story to this – any details to share so that others may learn?

  2. Yes I get that its issues with the City, but what gives that they can’t occupancy after all these months?

  3. The best news is the return of Stéphane Meyer, one of the best chefs ever to have worked in Vancouver. Congrats to Stéphane and Natalie. When is the opening of La Pentola? It can’t come soon enough.

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