The GOODS from Notturno
Vancouver, BC | If you’re wondering what our cocktails have in common with planes, trains, and automobiles…you’d better ask H.
This month at Notturno, we’re rolling out some originals, like the Duesenberg and the GTS. We’re also bringing you some of our favourites, like the Pan-American Clipper, featured in the Gentleman’s Companion (1939) and Pear Shaped, courtesy of Kyle Hamilton at Clough Club. Thanks again to everyone that joined us for our second wine dinner on March 16th. We had lots of fun recreating a San Sebastián style pintxo bar. Next up in the series, we’ll be featuring Munich on April 13th. More details to come. Here are our new menus for the month…
FOOD
– Pane Bello and Serego Alighieri extra virgin olive oil, maldon salt
– Warm Castelvetrano olives, extra virgin olive oil, cracked chili, maldon salt
– Cured white anchovies, eggs, salsa verde, garlic aioli
– Beef Carpaccio, salsa verde, garlic purée, pecorino cheese, maldon salt, cracked pepper.
– Lamb Peposo Stew: lamb shoulder, onions, garlic, veal stock, red wine and lots of cracked pepper served with grilled bread and mascarpone cheese
– Farrotto: whole grain farro, shallots, garlic, spinach, basil, green peas, pecorino cheese
– Feature pasta
– Burrata (choice of):
Straight up: Serego Alighieri extra virgin olive oil, maldon salt, cracked pepper
Prosciutto
Eggplant caponata
– Salumi and cheese board with accoutrements
COCKTAILS
– Felice – Lemon and coffee bean infused grappa, Cinzano Rosso vermouth, red wine reduction and white truffle syrup, Aphrodite bitters.
– Dusenberg – Bourbon, dry vermouth, Cinzano Rosso vermouth, Bénédictine, Green Chartreuse, Peychaud’s Bitters, Boker’s Bitters and orange zest.
– GTS – Gin, tonic syrup, lemon juice, tonic bitters and egg whites.
– Pan-American Clipper – Apple brandy, grenadine, lime juice, absinthe (The Gentleman’s Companion, 1939).
– Pear Shaped – Gin, lemon, sugar, pear liqueur and pear foam (created by Kyle Hamilton at Clough Club, 2015).
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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