The GOODS from Notturno
After three successful years, Notturno Gastown is set to close on a high note at the end of April, and will reopen in June with Chef William Robitaille’s next culinary concept for the intimate hideaway at 280 Carrall Street. The new concept, Kozakura will continue Notturno’s tradition of seasonal, market-fresh products, and late night hours, but with a Japanese focus.
“We’ve had amazing customer support that’s grown year over year since we opened in 2013,” says Robitaille. “Last year’s monthly wine dinner series was a particularly big hit with customers, both in-person and on social media. It also provided a great opportunity to showcase the breadth of my interests food-wise and to test the Kozakura concept.”
Japanese for “Little Cherry Tree”, Kozakura has been several years in the making. “I’ve always said the space at Notturno would make a great Japanese restaurant,” says Robitaille. “And with our bartender, H leaving Vancouver at the end of next month to try his hand in Toronto, now is the perfect time to make a switch.”
Until April 30, Notturno will continue to provide the same great mix of small plates and cocktails.
Some popular food menu items have returned for nostalgia sake and H’s last batch of Vancouver originals are selling fast. If you haven’t been yet or haven’t been in a while and want just one more taste of lamb Peposo or a Felice cocktail, plan to make your way down soon.
Chef Robitaille will continue to provide creative menu direction at Kozakura, working closely with a new, Japanese-trained Chef de cuisine. The two will draw inspiration from the local market and their travels together in Japan.
Robitaille, and partner Scott McTavish would like to thank all their customers for an amazing run and invite everyone to check out Kozakura when it opens in June. Follow the transition on Instagram @NotturnoGastown and Facebook.com/NotturnoRestaurant.
Notturno is located at 280 Carrall Street in Gastown. Regular hours are Tuesdays to Saturdays, 6 p.m. to late.
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
Chef/Co-owner – William Robitaille
Bartender – H
Co-owner – Scott McTavish
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.
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.