|Cuisine Type |||Italian|
|Ambiance |||Good For Groups, Patio Dining, Casual, Fine Dining|
|Meals Served |||Dinner|
|Amenities |||Great Wine List, Notable Chef, Pre-Theater, Prix Fixe Menus|
|Pricing |||$41 and more|
|Payment |||MasterCard, Visa|
|Getting There |||Public Transit C21 bus|
|Cross Street |||Pacific Boulevard|
|Every day 5PM – late night|
Profile Last Updated: May 05, 2008
Heading out of the West End via the Cambie Bridge, you’ll be struck by the distinctive architecture of La Terrazza and its sweeping glass sculpture. Situated within striking distance of Vancouver’s two stadiums and Queen Elizabeth Theatre, the restaurant opened in 1998 and has accrued several wine and dining awards since. Co-owner and executive chef Gennaro Iorio began his culinary studies in Vancouver then revisited his family roots in Naples. The restaurant’s multiple dining rooms have the capacity to host all sorts of private functions from wine tastings to weddings.
Throughout the restaurants’ bar lounge, three dining rooms and enoteca, or wine library, the atmosphere of an Italian villa reigns. Rich terracotta shades, warm woods and stately archways unite the various spaces. A concave ceiling mural in the primary dining room depicts a trio of putti linked by garlands against a blue sky. The two main dining rooms have suspended silk banners arcing towards their ceilings. In the 55-person private dining room, the maroon floors feature inlaid tile designs. Within the enoteca, the walls are lined with wine cabinets storing impressive vintages from BC, France, Italy and California. Equipped with separate sound and ventilation systems, the room allows 25 guests to enjoy a Cuban cigar or cognac round a 20-foot oak table. The secluded, nine-table patio surrounded by shrubbery overlooks a park.
Iorio’s inventive Italian cuisine features rustic flavours and imported ingredients sourced through local Italian shops. Appetizers like mozzarella di bufula with tomatoes, basil and olive oil or beef tenderloin carpaccio with black truffle vinaigrette are popular classics. Mains such as roasted rack of lamb and AAA beef tenderloin are so beloved they’ve been on the menu since day one. The strozzapreti Bolognese with the chef’s “secret sauce” is a favourite pasta. Seafood selections include oven-baked halibut and seared Chilean sea bass. Baked portabello in phyllo with quattro formaggi is a sophisticated vegetarian offering. For dolci, white chocolate cheesecake in phyllo and molten chocolate cake are decadent indeed.