Nero Tondo Opens Doors on Powell Street Today!

Small but mighty Nero Tondo is now open on Powell Street (Thursday, February 6th, 2025). Chefs/Co-owners Devon Latte and Lucas Johnston — both alums of The Acorn, with pop-ups at Bar Tartare on their resumes — bring a creative, fun, and thoughtful “full-use” approach to local ingredients. Think root-to-shoot cooking, where nothing goes to waste, and preserved syrups, salts, and ferments ensure BC’s finest produce stays on the table year-round.

The name Nero Tondo comes from a bold, spicy black radish that mellows when cooked — and that’s exactly the experience they’re aiming for: unexpected, exciting flavours grounded in the bounty of British Columbia. Nero Tondo takes over the snug, 18-seat space that formerly housed Elephant (and, before that, Trans Am). And, though tiny in square footage, it’s packed with personality. Chefs Latte and Johnston have embraced the open-kitchen vibe in a way that will make you feel like you’ve been invited into their personal culinary workshop.

It was during their overlapping stints at The Acorn that the duo of chefs both discovered (and bonded over) the commitment to sustainability and local sourcing that now plays a central role to their style and motivation. No part of any ingredient goes unused; they’re adamant about finding a delicious use for every leaf, root, and stem.

Everyone hitting the kitchen at the same time at tiny Nero Tondo | Photo by Scout Magazine

The snug dining room fully embraces its shoebox size, keeping the spotlight on your plate — and the chef “magic” happening just a few feet away. Meanwhile, Meghan McDowell heads up the front-of-house and beverage program with a matching devotion to local producers; so expect local beer, inventive cocktails (and mocktails), cider and, of course, natural BC wines. Alex Nicassio brings a warm and effervescent presence to the floor; and server Nikolai Thiessen rounds out the team dynamic. Together, this little crew makes you feel like you’ve stumbled into the best kind of kitchen party. “It’s gotta be fun — both the food and the room!” says Chef Latte.

Prices are refreshingly fair, and each course spotlights a seasonal “hero” ingredient — plus creative ferments and playful uses of vegetable trimmings that somehow morph into something truly special. Here’s a taste of what we sampled at last night’s friends-and-family preview:

Chef Lucas, capturing the spirit of Nero Tondo | Photo by Scout Magazine

Luke’s freshly baked sourdough with leek top oil, Fernie cabernet vinegar ($9); a beautifully crisp but light Tempura squash starring blue hubbard, elderflower ponzu with Espelette and rosehip ($13); Cast iron cabbage loaded with black garlic–maple glaze, brown butter, and Canadian quinoa ($15); “The Works” – a crispy russet potato piled high with fir mustard, tomato caramel, devil’s club mayo, and bread’n butter pickles ($15); Spicy Fanny Bay clams featuring an 18-month fermented cayenne kick with leek, shallot, garlic, and white wine ($17); Radicchio salad brightened by Salt Spring meyer lemon, golden aurora apple, and really nice hazelnuts ($18); Okanagan beans that somehow manage to be both hearty and elegant ($21); a fancy Dungeness crab cavatelli ($31); Tuna “Duo” – tartare with Salt Spring lemon leaf, Langley ginger, shoyu, mustard, plus a cured-and-seared BC fish, and a zingy Salt Spring calamansi condiment ($39); and to finish: Honey gelato drizzled with cold-pressed canola, crowned with hazelnut croccante, and sweetened by a sticky bit of honeycomb ($12).

Yes, you can go à la carte, but the real sweet spot is the $75 sharing-style prix fixe menu, which gets you a taste of as many of these bangers as possible. (Plus, you can always roll with a few add-ons.) It’s a guaranteed good time, and just the right balance of comfort and creativity.

Chef Dev, always with a smile and something tasty on the go | Photo by Scout Magazine

Thursday, February 6th, 2025, marks Day One of service. After that, pay them a visit every Tuesday through Saturday, from 5:30pm to 10:30pm, with plans for a special late-night, industry-focused service – perfect for kitchen crews and night owls who crave something “extra” after regular hours – every Saturday. Stay tuned to Nero Tondo’s IG feed (@nerotondoyvr) for more details on that.

Long story short: if you’re looking for a spot that takes sustainability seriously, pairing it with genuine West Coast flavours to delivering a fun, down-to-earth vibe, then Nero Tondo is set to be your new go-to. Get ready for a rad (pun intended) dining experience that’ll keep you coming back for more! In the meantime: check out our photos below…