Ciao Bella Italian Restaurant
703 Denman Street
Vancouver, BC
Alas, good things always seems to come to an end. After my trip to Panama, everything started to settle back to its usual routine, including lunch at work. In the past, PO has been my *cough*victim*cough*, I mean, partner in crime. However, for this lunch, I was able to gather another “recruit” – CN. With this “hobby” of visiting restaurants, there is always that element of expectation but also that element of discovery. So, with that in mind, we were settled for lunch. Then the usual question… Where? A couple of weeks prior, PO and I went to Le Bistro de Paris and mentioned the relationship with Ciao Bella Restaurant. So, we though “why not?”. And to Ciao Bella we went…
When we got there, we had the option to sit inside or the patio (which was partially covered). It was a bit cold but sunny at the same time so we (actually, I) chose the patio. Hey, that means better light conditions, you know! Anyway, going back and forth between different lunch options, we finally decided on our orders, just in time for…
Complimentary bread. Now, this being an Italian restaurant, I guess the expectation was olive oil and balsamic rather than butter. But, after the butter/balsamic of Tomate y Amor, well, let’s just say it would be difficult to top. At least, the bread was steaming when it arrived and replenish so, no complains about it.
CN and I both went for soup – here, minestrone soup. My expectations for this soup was low so, regardless of what was served, I won’t have complained at all. Anyway, as for what was served, there was your combination of vegetables, though one was lacking: beans. Whether this was good or bad, well, it does not really matter.
On the other hand, PO went for melanzana alla parmiggiano – baked eggplant, tomato basil sauce with mozzarella and parmesan cheese. At first we thought it was something else, namely, a lasagna (which, was what PO ordered). But, after “cutting it through”, it actually resembled a lasagna, in the sense it was layers of eggplants. As for the sauce, it was OK, though, oddly, neither too acidic or too sweet. But, the combination of cheeses made it savoury enough.
CN ordered fettuccini carbonara. In my opinion, something along with Fettucini Alfredo are dishes that years ago would have ordered but not nowadays. Too much cream, cheese and dairy! But, then again, it wasn’t me ordering it, hehehehe. I sampled one (literally) noodle and I thought it was a bit dry. However, that might be because I tasted it before CN tossed it (as part of the sauce have settled already). But, based on the noodle I tasted, it did have some heavy cream taste, something that I am sure a lot of people would like.
As mentioned above, PO went for lasagna della mama – layers of pasta, meat sauce, cheese & bechamel, mamma’s recipe. Unfortunately, I didn’t take a picture of it cut through. Had I done so, you would have seen layers of pasta and a really heavy meat sauce. How heavy? Well, there was about the same amount of pasta and meat sauce! I sampled a little bit and the “meatiness” was quite noticeable. PO managed to finish it in the end but barely so. I think PO was lethargic the rest of the afternoon…
As for me, I went for the special of the day, which was fresh BC salmon and pasta (had the option of vegetables), which came also with the minestrone soup mentioned above. I will have to admit the salmon was quite good: It was really dark orange colour to it and, best of all, some actual fish taste, not a bland piece of fish. However, the capers didn’t really add much to the salmon but, fortunately, it wasn’t too strong enough to get into the way.The penne (didn’t have option for pasta or sauce) was OK, though the sauce didn’t bind too well with the pasta. In a way, it felt too thin and, as you can see from the picture, almost a poodle of liquid.
I will have to say that I had mixed feelings towards some dishes. For example, the lasagna would be something I would definitely order, as well as the salmon (but not the pasta that came along). The fettucini carbonara not necessarily because, well, too much creaminess. However, the one saving grace overall is that the dishes weren’t that expensive. For example, CN lunch order was $10 (pasta and soup). I am not necessarily crazy about Italian food but still I have to admit this is a decent option. Would I come back? Despite those mixed feelings, I will have to admit I will.
{ 9 comments… read them below or add one }
The Pasta looks like a good brand from the image of the carbonara. That’s a good start in my eyes.
There are two ways to make Carbonara, dry (original) wet (Tourists), at least that’s what I learnt back in Europe.
The food looks pretty good especially the Carbonara. I normally don’t have it since it’s so rich with the egg and cream; but it is a treat when I do. The penne looks a bit watery to me. But for the prices you paid, sounds like a good value. It’s enough to make me give it a try.
Peter, the dryness of the single strand of noodle I had was similar to that of a cooked wet noodle and then drenching it through (dry) flour. I understand what you mean about the touristy/wet pasta and, from the picture, it seemed there was a lot of sauce. But, actually the pasta soaked most of it. By the time CN finished the plate, there was just some scraps of cream at the bottom of the plate…
Sherman, first a disclaimer: it was pure coincidence we both ended up posting about Italian restaurants today!
The prices are for lunch; dinner prices are more or less in line to those in Downtown Vancouver (read: not necessarily cheap). PO’s dish (the lasagna) is $11 and does not come with soup. My lunch is $15. But, similar to Q4, on Mondays and Tuesdays, they have specials, namely, 50% off on all pastas.
ahh, italian. i tend to avoid it because most dishes are quite heavy but i miss the days of eating fettucini alfredo. sometimes when i’m really in the mood for pasta i buy this stuff called tofu shiratake noodles. i would probably go for the salmon too. what kind of sauce is on it? almost looks like bits of feta on top…
Trisha, for the most part, agreed. Of course, there are dishes other than pasta, it is a matter of adventuring to try those! Tofu shiratake? I heard about it… Hmmmm… Sounds like I should investigate about it a little bit more. The salmon had some vinagrette like sauce with capers in it.
I know a guy who used to be the line cook (and the occasional chef there). The idea of having a 20-year old Chinese guy in kitchen cooking Italian dishes was a little difficult for me to accept.
Frank, I used to think like that as well; however, if you think about it, Feenie is not French yet, his cooking is French-style yet nobody complained about it. Given that, most of the time, the head chef is there mostly to create recipes, expedite orders and other managerial tasks, the key here is if the recipe is manageable enough for anybody take over as cook and keep on producing the expected results.
You skipped the dessert! I remember coming here a while ago and all I remember was the dessert and the lovely piano music….the St.Honore Cake…I think that’s their “thing”.
Mijune, after so much carbs, I doubt any one of us wanted something sweet!
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