CinCin Ristorante + Bar (Downtown Vancouver, Robson Street)

When I was an MBA student I used to go out and live the good life of a graduate student. Meaning, I spent a lot of money going to bars, lounges and restaurants. I suppose it’s part of the “training” (I don’t know why, but my fellow MBA students used to go out ALL THE TIME. And spend LOTS of money). So when I started my PhD, I changed my consumptive (and spending) patterns. I decided not to go out to places that looked expensive. And CinCin used to look expensive to me. I was proven wrong recently.

A winding stone staircase leads from bustling Robson Street to this celebrated Vancouver dining room, recognized for its contemporary Italian menu and award-winning wine cellar. An ingredient-driven, seasonal focus sets the tone for the menu, with distinctive dishes embracing the traditions of Italy. Guests are greeted by an antique Roman statue, fresh floral displays and the long, elegant marble bar with its comprehensive collection of grappas. Tall arched windows open onto a secluded al fresco terrace. Housed in the private dining room, part of CinCin’s value-driven wine collection is on display: deep and global with boutique finds, and an extensive half-bottle selection. The main dining room, with its Ken Wallace original triptych painting, overlooks the open kitchen with wood-fired forno, grill and rotisserie—the feeling is warm and intimate, refracting the sights, sounds and smells from the cucina, and the comforting food that comes from it.

In fact, it’s kind of ironic that JT spent LESS on CinCin for dinner (and we were fully satisfied) than we have at other local restaurants (dinner came to less than $45 for both of us!). I think I was prejudiced with the notion that CinCin Ristorante + Bar would be expensive, when the reality is that the prices are yes, along the side of the medium-to-high-end restaurants, but the quality of the food is outstanding.

I ordered my usual (Linguine Puttanesca). I use Puttanescas as a baseline for comparison. The Linguine Puttanesca that CinCin Ristorante + Bar serves is the most delicate, exquisite and best made of them all. Even though it uses tuna confit (bizarre as they should use anchovies). The other Puttanesca (well, Puntanesca) I adore is the one Chef Alex Tung used to make at Tapenade Bistro (which I reviewed last summer).

I can say with confidence that I will come back to CinCin Ristorante + Bar again for a full-on meal (we only had a main course, and didn’t order wine as we had to go somewhere for a movie). But I definitely loved the food quality and the service was beyond impeccable.

Disclosure: JT paid for both of our meals on his dime.