I spoke with principals James Iranzad, Josh Pape and Nick Miller about the project last week. Though the new restaurant has been in the works for the past two years, they’ve only officially taken possession of the space (in a brand new building) on April 25th.
Fans of the original Bufala in Kerrisdale will recognize at least some of the 10 different pizzas on offer, but they should expect it to be a completely different restaurant beyond that. The owners tell me that they don’t want a facsimile of the first, but rather want this one to stand out – aesthetically and otherwise – very much on its own.
For starters, the new Bufala will be a considerably larger operation running lunch, dinner and weekend brunch services. The 3,300 sqft restaurant will see just over 100 seats inside and another 42 on the patio, which is to say its capacity dwarfs the original. The kitchen will be bigger too, and much better equipped (eg. grill, deep frier, etc.). That means more options on the menu, which is something I’m excited to learn more about. Bonus: tons of free underground parking.
Also of note is the fact that unlike the original Bufala, this one will have a bar with some 10 seats. There we can expect to find 6-8 beer taps, Italian and classic cocktails, and an expanded wine program designed by Wildebeest’s Wine Director, Christina Hartigan.
The new Bufala isn’t expected to launch until Labour Day, so maybe check out the original in the meantime to familiarize yourself with the dough.