The GOODS from Notturno

Vancouver, BC | As the hum of the holiday season builds, Chef Robitaille has been quietly introducing some new techniques and equipment into the Notturno workshop. This month we’re excited to launch several new features crafted using our thermal circulator and the Searzall (hand-held broiler), developed by the team at Brooker and Dax of New York’s Momofuku group.

Try our Espresso Bean Butter Sous Vide Steak with Gorgonzola Dolce and Leek Crema and our Veal Piccata with Cured Lemon, Capers, Chicken Stock, Butter and Petite Herbs. And to keep things festive, we’ve introduced four new cocktails that are sure to knock the Scrooge out of you.

Christmas came early for us this year, so we’ll be celebrating early, too. Our last day of service will be Saturday, December 20 (reopening on January 6). We wish you a safe and happy holiday season. Thank you for a great 2014. We couldn’t have done it without you!

FOOD

Salt cod and potato soup, salsa verde
Cured local sardines, lardo pesto, Panna Bello
Beef carpaccio, salsa verde, garlic purée, petite herbs
Potted chicken livers with a Marsala gelatina
Veal piccata, cured lemon, lemon juice, chicken stock, capers, butter, petite herbs
Sous vide pork loin, red wine risotto
Espresso bean butter sous vide steak, Gorgonzola Dolce and leek crema
Burrata, warm chickpea salad
Feature pasta
Feature dessert

COCKTAILS

Felice – Lemon and coffee bean infused grappa, Cinzano Rosso vermouth, red wine reduction and white truffle syrup, Aphrodite bitters
The Wise Men No. 3 – Gin, frankincense and myrrh sugar, lemon juice, champagne, edible gold foam and a little red magic
12 Days of Christmas – Plum Christmas pudding-infused 12 year old rum, Cinzano Rosso vermouth, house-made B.C. cherry liqueur, Aztec chocolate bitters
Rudolf’s Samba – Cachaça, lime juice, sugar, egg whites, Christmas bitters and mulled wine float
Santa’s Porter Call – Dark rum, chocolate porter, gingerbread syrup, whole egg, cinnamon and nutmeg dusting

Details

280 Carrall Street | Vancouver, BC
Telephone: 604-720-3145 | Email: info [at] notturnogastown.ca
Web: www.notturnogastown.ca | Twitter: @notturnogastown
Hours: Open Tuesday to Saturday: 6 p.m. to late | No reservations

Gallery

The People

Chef/Co-owner – William Robitaille
Bartender – H
Co-owner – Scott McTavish

About Notturno

A Gastown Italian bàcari with an ever-changing selection of cicchetti share plates, craft cocktails, wines by the glass and BC-brewed craft beers, Notturno has something for everyone.

Chef and co-owner William Robitaille has designed Italian-inspired fare with a focus on seasonal, market-fresh products. Industry trained in the West Coast style with Italian and Spanish influences, Robitaille has worked in some of the finest restaurants in Vancouver and Whistler where he developed new and exciting menus. Wine consultant Chris Royal has curated a wine program that expertly complements the food menu.

Known around the world simply as “H”, Notturno’s craft cocktail maker and Vancouver Magazine’s Bartender of the Year for 2013, designed our signature cocktail Gli Felice. This along with H’s five monthly creations is sure to please every taste. Like our menu, our space delivers an eclectic combination of historic and modern.

The new look by Andrea Rodman Interiors is designed to combine the rustic look synonymous with the surrounding Gastown neighbourhood and modern detailing. Master woodworkers Josh Hooge and Steve McFarlane of J&S Reclaimed Wood Custom Furniture have created a new feature wall and bar counter.

Reviews

Eater Magazine – Vancouver Heat Map | This tiny bar and restaurant tucked away on Carrall has cocktail fans thoroughly over-excited thanks to bartender H’s creative concoctions – impressively, William Robitaille’s Italian tapas even delighted notoriously hard-to-please Globe & Mail critic Alexandra Gill.

Alexandra Gill, Globe and Mail | Notturno’s signature Gli Felice is, as advertised, “a taste of Tuscany in a glass.” I happily say to you that of all the tiny tapas-style wine bars in Gastown, Notturno hits higher than most.

Vancouver Magazine | Don’t miss chef’s succulent Venetian ling cod, which is poached and whipped with olive oil while warm, then served with salty pops of steelhead roe […] “H” (Vancouver magazine’s 2013 Bartender of the Year) mixes exacting craft cocktails with bitter-predominant Italian flair.

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