OPPORTUNITY KNOCKS: “Pizzeria Farina” On Main Street Hunting For Counterperson
May 8, 2013
Pizzeria Farina is located at 915 Main Street in Vancouver, BC | 604-681-9334 | www.pizzeriafarina.com
The GOODS from Pizzeria Farina
Vancouver, BC | Pizzeria Farina is looking to add a new counter person to their team! If you have customer service and restaurant industry experience, love working in a fast paced environment and are passionate about great pizza, send you resume to info@pizzeriafarina.com. Learn more… Read more
GOODS: Pizzeria Farina On Main Street Now Open Mondays (And With A New Pizza, Too)
November 1, 2012
Pizzeria Farina is located at 915 Main Street in Vancouver, BC | 604-681-9334 | www.pizzeriafarina.com
The GOODS from Pizzeria Farina
Vancouver, BC | We listened to your feedback, and starting November 5th, Pizzeria Farina will be open on Mondays from 5pm until the dough runs out. What’s more, due to the immense popularity of the Pistachio & Mortadella Pizza Speciale, we have decided to make it available as a regular item on our menu. So now you can get it – and all of your other favourite Farina pizzas – seven nights a week. Join us at 915 Main Street for our first ever Monday night and start your week off right with a delicious hot pizza and a glass of wine. Learn more about the pizzeria after the jump… Read more
Seen In Vancouver #390: Mesmerizing Food Porn From “Pizzeria Farina” On Main Street
August 8, 2012
A quiet, contemplative bit of exasperating food porn from Pizzeria Farina on Main via local filmmaker Corbie Fieldwalker (the agrarian cousin of Luke Skywalker). The film is short, but just long enough to make you start weeping with holy need. The tiny pizzeria – just a few blocks from our office – opens at 5pm and closes when they run out of dough (which they do with ease pretty much every night). There isn’t a dud among their seven, heavenly-crusted pies, but if we were to pick just two to scarf for the rest of our lives they’d be the dreamily creamy Quattro Formaggi (mozzarella, parmesan, provolone, ricotta) and the feisty Finocchiona (fennel sausage, peppers, provolone). Mmm. We’ll see you in line.
EVERYTHING SEEN IN VANCOUVER
GOODS: “Pizzeria Farina” On Main Street Is On The Hunt For A Full-Time Cook
April 12, 2012
Pizzeria Farina is located at 915 Main Street in Vancouver, BC | 604-681-9334 | www.pizzeriafarina.com
The GOODS from Pizzeria Farina
Vancouver, BC | Pizzeria Farina is looking to hire a full-time cook. A minimum of 1-year industry experience is required. Recent culinary graduates are welcome to apply. Individual must be responsible, presentable and most importantly, passionate about food and cooking. Resumes can be sent to jc@pizzeriafarina.com for consideration. Learn more about the restaurant after the jump… Read more
GOODS: “Pizzeria Farina” On Main Street Is Looking To Hire A Part-Time Kitchen Helper
January 9, 2012
Pizzeria Farina is located at 915 Main Street in Vancouver, BC | 604-681-9334 | www.pizzeriafarina.com
The GOODS from Pizzeria Farina
Vancouver, BC | Pizzeria Farina is looking to hire a part-time kitchen helper. A minimum of 1-year restaurant experience is required (student cooks are welcome to apply). The successful applicant will be responsible, presentable and most importantly, passionate about food and cooking. Please apply in person to Pizzeria Farina (915 Main Street, Vancouver) from Tuesday to Sunday at 4pm. See and learn more about the popular pizzeria after the jump… Read more
ON A MISSION: On Hunting For The Very Best (Authentic) Neapolitan Pizzeria In Town
October 26, 2011
by Claire Lassam | When Brandon Petit and Molly Wizenberg were playing with recipes before opening Delancey’s (their Seattle pizza restaurant), they tried tricking their home oven into getting hotter by putting cold wet rags on its thermometer. The pair did eventually get the temperature close to 900F, where the “Associazione Verace Pizza Napoletana” says it needs to be for a proper Neapolitan pizza to blossom. The association also says that in order to be a true pizza it also has to be 35cm in width, cooked in a domed oven, be no more then 1/3 cm thick in the centre, and much more besides.
What I’m saying here, is that it’s virtually impossible to make “true” Neapolitan pizza at home. And if you try the wet rag trick, I am not to be blamed for whatever the effort incurs. It sounds like a terrible idea, no matter the dedication t0 authenticity. But good pizza does takes dedication. It takes skill, and if it goes right, it rewards magically.
My mission for the perfect, authentic slice in Vancouver needed parameters. I wasn’t going to slice shops, even though I love the odd slice. They sit under heat lamps and don’t hold up nicely all alone. That meant I needed to get a full pizza every time. I also only went to five places that aimed for authentic, thin crust pizza, and to make it the most fair I only went for the Margherita – the classic tomato sauce, mozzarella and basil pie (to match the colours of the Italian flag).
I started at Lombardo’s on The Drive, in the heart of what is supposed to be our Little Italy. They’d been around since 1986, I thought, and so must have learned a thing or two. Sadly, the dough was nearly flavourless, and it was way too chewy. The sauce was heavy, and the crust was to0 thick. The mission didn’t start out with a bang… Read more
GOODS: Main Street’s “Pizzeria Farina” Is Looking For A Pizzaolo To Join Their Team
October 13, 2011
Pizzeria Farina is located at 915 Main Street in Vancouver, BC | 604-681-9334 | www.pizzeriafarina.com
The GOODS from Pizzeria Farina
Vancouver, BC | Pizzeria Farina is looking to hire a new part time or full time Pizzaolo (cook). The ideal candidate would be hard working, responsible, must be a fast learner and would want to work in a small and cheerful environment. He or she must be passionnate about cooking in general and have an interest in or experience in bread making and pizza making. Candidates can forward their resumes directly to J-C Poirier at jc-poirier@hotmail.com. Learn more about the restaurant after the jump… Read more
GOODS: “Pizzeria Farina” At Main & Prior Has Joined The Growing Scout Community
September 27, 2011
We’ve invited Pizzeria Farina to join our GOODS section as a recommended local business that is worth checking out. They’re now proud members of Scout, and as such we’ll be posting their news front and center and hosting a page for them on our curated list of independent goodnesses. We’d like to take this chance to thank them for their support of Scout, and for making Vancouver a more delicious place to live!
ALL THE LOCAL “GOODS”
DINER: Pourhouse Crew & Chef J.C. Poirier Open “Pizzeria Farina” At Main And Prior
August 17, 2011
Rarely do restaurants open on time, but Pizzeria Farina, as promised, opened its doors tonight at 915 Main Street (just off Prior next to The Cobalt). Since it’s just around the corner from our house we made a quick first pass to pick up some pies, which we made short work of in the park. Prices were very reasonable, and I don’t think we waited more than 15 minutes. It was cool seeing them immediately busy, a testament, no doubt, to the mean social media game they play. It’s way too soon to pass full judgment (first night and all), but I think their experimentation with crust paid off. I’ll be going a few more times before I give it a proper write up, either here or in the paper. Suffice it to say that I look forward to comparing it to others (eg. Campagnolo across the street) and attempting to place it in the burgeoning pantheon of Vancouver pizzerias. But there’s plenty of time for that. In any event, it sure is nice having another restaurant open in the hood. Keep ‘em coming!
ALL ANTICIPATED OPENINGS
DINER: Pies Tested & Ready, Anticipated “Pizzeria Farina” To Open This Wednesday
August 15, 2011
Pizzeria Farina, the new pizza joint (delivery by bicycle) landing at Main and Prior in Strathcona, will open its doors on Wednesday, August 17th. Here’s the word: “Everything is near completion and [chef] J.C. Poirier and his team are excited to start serving their classic Italian-inspired pizza. The pizzeria will open at 5PM and will close when the dough runs out.” Can’t hardly wait. In the interim, should it be your thing, you can follow them on Twitter and “like” them on Facebook. Don’t mind me if I just sit here drooling at the photo after the jump (look at that crust!)… Read more
DINER: A Sneak Peek Inside J.C. Poirier’s Nearly Finished “Pizzeria Farina” On Main St.
August 6, 2011
A few weeks ago Scout broke the news that the folks behind Pourhouse and chef Jean-Christophe Poirier (ex-Campagnolo, Chow) had joined forces and were working on a new pizzeria in the old Italian Job space at 915 Main St. just off Prior (next to The Cobalt)…
It’s a tiny spot with only a handful of seats, so they’ll be concentrating on take-out and delivery (by bicycle!). Apparently, J.C. and local pâtissier Paul Croteau have been working on perfecting the dough for the past six months. What they’ve come up with is a style similar to what you find in northern Italy (lighter and not as a chewy as Neapolitan). Other awesome things of note are that Craig Stanghetta is in charge of the design (see Meat & Bread, Bao Bei, Stackhouse) and the good folks at Glasfurd & Walker are doing the branding (see L’Abattoir, Meat & Bread, Bao Bei and Scout’s recent redesign). They are looking to open in mid-August.
As you can see from the shots above (landed in my inbox just now), they seem to be on track to meet their target opening date. “I’m really happy with the way everything is coming together,” J.C. says. “The design and layout of the space is exactly what I wanted and the first few pizzas turned out even better than we expected.”
ALL ANTICIPATED OPENINGS
DINER: Gastown’s “Pourhouse” Team And Chef J.C. Poirier Opening “Pizzeria Farina”
July 22, 2011
This just landed in my inbox:
Pourhouse Restaurant and Jean-Christophe (J-C) Poirier are excited to announce their new joint venture. Opening soon on Main and Prior, Pizzeria Farina will feature classic Italian pizza served in a casual, sit in or take out environment. The simple menu will focus on traditionally inspired pizza made from local, quality ingredients.
This is going down just a couple of blocks from my house in Strathcona at 915 Main St. off Prior (where Italian Job Pizza used to be). It’s a tiny spot with only a handful of seats, so they’ll be concentrating on take-out and delivery (by bicycle!). Apparently, J.C. and local pâtissier Paul Croteau have been working on perfecting the dough for the past six months. What they’ve come up with is a style similar to what you find in northern Italy (lighter and not as a chewy as Neapolitan). Other awesome things of note are that Craig Stanghetta is in charge of the design (see Meat & Bread, Bao Bei, Stackhouse) and the good folks at Glasfurd & Walker are doing the branding (see L’Abattoir, Meat & Bread, Bao Bei and Scout’s recent redesign). They are looking to open in mid-August.
ALL ANTICIPATED OPENINGS
Pizzeria Farina
October 5, 2008
Details
Address: 915 Main Street, Vancouver
Telephone: (604) 681-9334
Fax: (604) 681-9337
Facebook | Twitter
Website: www.pizzeriafarina.com
Email: info@pizzeriafarina.com
7 nights a week from 5pm until the dough runs out (check Twitter & Facebook updates)
Gallery
People
Chef: Jean-Christophe (J-C) Poirier
“A correre e cagare ci si immerda i garretti.” – Don’t try to do too many things at once, just do one thing and do it well.
About Pizzeria Farina
Doing one thing really well … that’s what Pizzeria Farina is all about. Jean-Christope (JC) Poirier and the Pourhouse team have created a simple, community-focused, Northern Italian-inspired pizzeria. The menu is simple, consisting only of pizza and beverages, and the atmosphere is stylish, casual and comfortable. There are seven pizzas to choose from; some simple and classic for the pizza purist, others more creative for the non-traditionalist.
“Nella vita – chi non risica – non rosica.” – In life: who risks nothing – gains nothing.
Pizzeria Farina has a classic serve-yourself concept that is meant to inspire a sense of community. “Everyone looks after themselves … from ordering at the counter, to pouring their own water to bussing their own plates.” Customers can enjoy their pizza in-house with a glass of wine or beer (as soon as the liquor license comes through), an Italian soda, or filtered sparkling or still water. Pizza can also be taken out and enjoyed at home. The design is simple and sleek with high-top community tables and window bar seating. Table tops and grocery shelves are all made from reclaimed wood and add colour to the clean white and red environment.
The interior design by Craig Stanghetta is simple and sleek with high-top community tables and window bar seating. Table tops and grocery shelves are all made from reclaimed wood and add colour to the clean white and red environment. The graphic design and branding effort of Glasfurd & Walker is executed with a simplistic and quality approach, represented visually through several meaningful Italian proverbs prominently displayed. Several historic details are also present throughout the space – from the menu board made from a 1950’s butcher paper cutter to the 1980’s Pinarello Pista Bicycle on the wall – a Treviso original. All this is juxtaposed by a modern written-word art installation from local artist Ricky Alvarez, adding some drama to the otherwise simple interior. Pizzeria Farina also sells artisan Italian products: house-made raw tomato sauce, house-made Chili-Infused and Oregano-Infused Olive Oil and anchovies, packed in either salt or oil.
“L’occhio del padrone ingrassa il cavallo.” – “Nobody takes care of one’s business as does its owner.”
