Description
Rustic, minimalist decor puts the focus on seasonally-changing dishes with a taste of Northern Italy. Try the crispy ceci (seasoned chickpeas) or a house-made pasta. Reservations only for 8 or more. $$. L/D (daily), brunch (Sa-Su).
by whereca
on July 31, 2014 from whereca
Editorial Reviews
Routinely packed at dinner despite the no-reservation policy. The décor is upscale basement (concrete walls, bare-bulb-styled fixtures, moulded-wood chairs), but the food is traditional northern Italian with touches of local inventiveness. Fried garbanzo beans, or ceci, are a favourite to start. A nice selection of pizzas and pastas in the $14-19 range, and a few carefully chosen mains at...
by vanmag
on June 30, 2013 from vanmag
Tom Doughty and Robert Belcham (the duo behind Campagnolo and Refuel) have teamed up with pastry chef Paul Croteau and the expert bean purveyors of 49th Parallel to create a new café experience located in the space above Campagnolo. Simplicity rules here: three specialty, single origin coffees are available daily using siphon, BREWT, or French press brewing methods (no espressos or fancy...
by vanmag
on January 05, 2011 from vanmag
Do-it-all fresh kitchen includes crostini, pizza, pasta, sausage & salumi from an organic, ethically-raised pig butchered in-house weekly by Vancouver's chef of the year, co-owner Robert Belcham. Charcuterie plates are standouts, so's the pork ragout talliorini, but it's the spiced crispy chickpeas you'll keep devouring. Bravura Italian wine and grappa list; cozy back bar perfect for beer (or...
by blackbookmag
on October 16, 2010 from blackbookmag
Campagnolo<br/>
1020 Main St.<br/>
Vancouver, BC<br/>
604-484-6018<br/><br/>I have been sitting on this report now for a few weeks. I’m not really sure why I hesitated to publish it. It could be that it sort of broke a minor rule I have of only reporting on smaller, more under the radar sort of places. Campagnolo does not fit this mold for sure. It had received a lot of good publicity from Vancouver’s food...
by gastronomydomine
on March 14, 2009 from foodosophy