Yaletown L’Antipasto – The Best Olive Oil in Vancouver

Food Persuasion Restaurant Review

Yaletown L’Antipasto

Yaletown L’Antipasto, a cute little bistro like Italian restaurant in the heart of Yaletown.  The seating is limited without being cramped. A very non- Yaletown vibe, Yaletown-L’Antipasto had a friendly, casual and cozy atmosphere. Because the seating was so close, diners were able to converse with other diners at other tables.

I was dining with Jenn and Marian, which meant by the end of the night we would’ve had at least 3 bottles of wine between 3 girls.

Bruschetta Mista Toasted ciabatta bread with an assortment of in-house made pates. That night, it was Tomato, truffle, artichoke and Tuscan chicken pate. The chicken pate was our favourite, decadent and flavourful.

Bruschetta mista

Carpaccio  AAA Alberta Beef, drizzled with “Gocce di Tartufo” white Truffle oil, served with preserved vegetables in olive oil. It had a really big serving of Olive oil, a little too much for my taste, otherwise the quality of the meat and with the preserved vegetables was an excellent pairing.

Carpaccio

I am not an olive oil connoisseur but, even I can taste the quality. Olive oil flavours, grassy, buttery and it reminded me of drinking wine. There was enough olive oil in the last dish for a few teaspoons. I have included an  Olive Oil Tasting – How To’s section on the bottom. I wanted to purchase a bottle for myself but, alas it was directly sourced from a farmer’s co-op in Italy, all whom presses their own olives. Matti, co-owner of Yaletown L’Antipasto, tries to source their ingredients locally. However, the quality of the olive oil isn’t there locally and so they had to import from abroad.

olive oil

Spaghetti Bianchi, Manila Clams Sauted with Pinot Grigio, Olive Oil, fresh Garlic & Chillies. Simple and basked in my favourite olive oil. The pasta was cooked to al dente. Good dose of olive oil, by the end of the night the oil from my dish soaked through the cardboard takeout box and the paper bag.

Clam Spaghetti

The spaghetti is bought fresh.
fresh spaghetti

Pappardelle Rosse, switched to Spaghetti, home-made Organic Tomato Sauce with an assorted Meat Ragu, a rustic dish great for those cold nights.

Ravioli alla Filly, Lobster & Crab stuffed Ravioli served with a Fresh Roma Tomato Sauce, Sauted Tiger Prawns & Arugula. This was my favourite dish, Jenn thought it was too bland.

Ravioli

Segway tooo…

Simple Dishes Are the Most Difficult to Perfect

We launched into a debate that simple dishes are much harder to make because, A) you need quality ingredients, there are no heavy sauces to mask the poor ingredients B) that is how this dish is supposed to taste like! Well ok, my second point wasn’t a supporting argument but, I am sticking with it. We got so heated that we started to involve other diners and the restaurant owners in our conversation. Some dishes are meant to be simple so you can taste the ingredients. The highlight of the ravioli was the tomatoes, they were acidic with a hint of sweetness, Matti agreed. You cannot beat a simple dish with fresh quality ingredients.

His ultimate dream would be to have a farm with cows, chickens and vegetables and a restaurant on the side. I would LOVE to go. Have you ever tried fresh ice cream? I have, I milked a cow and manually creamed it.  It was the best ice cream that I had ever had, even better than the internationally award-winning Bella Gelateria.

Olive Oil Tasting – How To’s
When tasting olive oil, much of the oil’s characteristics are perceived through the sense of smell. Though most people enjoy olive oil with other foods, the following steps allow us to focus on the olive oil’s flavor without distraction:

  • Pour a small amount of oil (about 1 tablespoon) into a small tapered (wine) glass.
  • Hold the glass in one hand and use your other hand to cover the glass while swirling the oil to release its aroma.
  • Uncover the glass and inhale deeply from the top of the glass. Think about whether the aroma is mild or strong. You may want to write down descriptions of the aromas that you detect at this point.
  • Next you slurp the oil; this is done by sipping a small amount of oil into your mouth while “sipping” some air as well. (When done correctly, you will make that impolite noise that would cause you to be scolded when you were a child!) Slurping emulsifies the oil with air that helps to spread it throughout your mouth – giving you the chance to savor every nuance of flavor with just a small sip of oil.
  • Finish by swallowing the oil and noticing if it leaves a stinging sensation in your throat.

Source: Directly from: The Olive Oil Source- Nancy’s Tasting Advice

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