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The Neapolitan-style pizzas come out of a wood-fired oven with properly blistered crusts, which is a fine way to anchor an otherwise wide-ranging menu of shareable rustic plates. This stylish, high-ceilinged downtown restaurant pulls in business lunches by day and groups of friends by night, and the room handles both without breaking a sweat. The Michelin Guide has selected it, and Vancouver Magazine gave it gold for Best Informal Contemporary.
The awards strongest first
- Air Canada 2016 · Finalist · Best New Restaurants
- Vancouver Magazine 2026 · Gold Medal · Restaurant Awards: Best Informal Contemporary
- Vancouver Magazine 2025 · Restaurant Awards: Sommelier of the Year · Chris Rielly
- Michelin Guide Selected Restaurant
- Vancouver Magazine 2025 · Silver Medal · Restaurant Awards: Best Informal Contemporary
- Vancouver Magazine 2024 · Editors’ Choice · Restaurant Awards: Best Any Occasion Restaurant
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Ham and pineapple pizza
“a perfect ham and pineapple pizza” made with guanciale, pineapple and habanero”
Vancouver Magazine, 2026 -
Spaghetti and manila clam pasta
“a spaghetti and manila clam pasta that has set a new standard for classic vongole”
Vancouver Magazine, 2026 -
Baked sweet potatoes
“baked sweet potatoes reveal tender interiors with crispy, golden-brown skin and flavorful xo sauce”
Michelin Guide -
Peaches and cream cheesecake
“Desserts like peaches and cream cheesecake or sorbets and ice cream offered by the scoop end the meal on a sweet note.”
Michelin Guide
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