This is another restaurant I would not otherwise know about if not for the Vancouver Foodster. As I continued to judge all the contestants of this year’s Pizza Challenge I found myself in Ladner, at the threshold of “Il Posto”. A beautiful building, symmetrical with red and teal trimmed windows.
The restaurant is modern with several spaces to enjoy their food at. The main dining area by their bar, a private room towards the back, and a little breakfast nook up front by the windows. We picked the latter to be able to get a look at the sidewalk and the currently closed patio up front.
”Il Posto” has been open for a little over a year now. They are located on a popular strip of Ladner. The street is often closed to host such events as the Delta Classic car show, the cycling competition, Tour de Delta; and the lower mainland’s largest farmer’s market in summer.
They have only been offering brunch since November, and today we were here to get a taste. But first we would accompany our food with some classic brunch time cocktails. The easy to down “Aperol Spritz” in a large glass. Aperol, Prosecco, soda, and orange. And a double Caesar with vodka, Clamato and spices. This was the classic recipe with olives and pickled asparagus as garnish. Though they do ask you if you like it spicer or with extra Worcester.
In general the service here is amazing. You felt the good energy walking in. The hostess is welcoming and vibrant. She and our server made small talk and jokes, you immediately felt comfortable in your seat. During our stay we would meet many faces and it was the same for each. The table next to ours was celebrating a birthday and their server surprised him with a personal sized tiramisu, a lit candle, and a song.
Our second round of drinks included their “Italian 75” made with gin, lemon, and Prosecco. It packed a punch like an adult lemonade. And the Bellini with Prosecco and peach was a lot lighter by comparison. This wasn’t the classic rendition. No frozen slush, but all the flavours you’d expect. Sweet like a fuzzy peach.
For food I considered ordering their waffle dish, but decided against it after hearing that they weren’t made in house. They were prepared locally and brought in as a sweet breakfast option. So instead I took our server’s recommendation and had their salmon Benedict.
“Wild smoked salmon Benny”. Smoked salmon, pickled red onion, caponata, fried capers, and hollandaise on an English muffin. I never had a mix of onions and red peppers on a benny before. It gave this a zesty fajita feel, but it wasn’t one I liked. I found it combative against the likes of the salmon, an already very pronounced flavour. I found myself removing one or the other. I would have liked either on the side as a change of taste. Although the fresh greens and herbed potatoes proved capable in that regard. In fact the potatoes were my favourite part of this order. The restaurant doesn’t have a deep fryer in house, the chef works off of a pizza oven. So these cubes of tasty potato were cook within it at high temperatures for a great crispy shell. They were well seasoned, and for the first time I didn’t reach for ketchup on my breakfast potatoes. I also liked the creaminess of the perfectly poached egg and its runny yolk, and the foamy hollandaise that was much lighter than others I have had.
We also tried one of the “stone oven skillets”, the heaviest of the three options that had “Two poached eggs” with red wine braised beef short rib, leeks, roasted red pepper, mushrooms, potato hash, and a mornay sauce (a white, light, cheese cream sauce). Utilizing the skillet kept our meal warmer for longer, a good thing as the oil and sauce congealed once cooled. By comparison to the above I found these potatoes saucy and soggy. They were a lot heavier with the tender strands of meat. The first few bites were good, but I found myself wanting a break from the flavour. Here, the house made focaccia was great, but there was not enough of it. I could have eaten a loaf as is, it was so well seasoned with coarse salt and herbs. It was crispy on the outside and chewy on the inside with its air bubbles.
I didn’t need any additional seasoning, but if you do, the restaurant offers up bottles of their house made chilli oil and/or a rosemary thyme oil. These are best use as a drizzle or a dip on one of their pizzas. Like the one I was here to try.
This is the “Fat Tony”. Its name comes from the starter dough that they use. A dough that is made and allowed to rest for 48 hours. I liked it, as it was much like the focaccia above. A thin crust dressed with red sauce, sliced meatballs, caramelized onion, caciocavallo, pecorino, basil, and oregano; then finished with a garlic focaccia crumb. I liked the presentation, the fresh and full basil leaves, and the round meatball that crowned it. Although when it came time to eat, I would have preferred the leaves chopped up and the meat ball better divvied up. You got two meat balls in total, the other one was already sliced up and shared amongst the 6 slices. They are perfectly prepared, moist and still a little pink. And they sliced like butter. At the core of it, this is a solid margherita pizza, but with some creative and dressed up elements. It is also a little sweeter due to the caramelized onions and the sweetness in the tomato sauce. The sauce gets drippy and things get messy, it is best to eat with your hands.
To learn more about the Vancouver Foodster Pizza Challenge, visit the link. And then try all the competitors to vote for your favourite to win the people’s choice award.
Would I come back? – No.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
If they were in Vancouver I could see myself returning and frequenting. It is a nice restaurant, but a far commute for a meal, from my home in Burnaby. I don’t know much about Ladner, but based on our experience and overhearing all the positive conversations of the customers around us, this is the place to be. In their food you could taste the farms that surrounds them. Don’t deny your cravings.
4866 Delta Street, Delta BC, V4K 2T8