Tonight we were down at this newer Italian tapas spot on Commercial Drive. With its well stocked stretch bar, darker lighting, and smaller two person tables they cleverly advertised themselves as a great date night spot, and I concur.
As taken from the press release, Bar Corso’s goal is to have customers indulging in the flavours of Italy, one tapa at a time. Where “Executive Chef, Luke Boswell, has skillfully fine-tuned a menu that highlights how wonderfully complex the simplest of Italian ingredients can be”. They have already garnered quite the following in “Little Italy”, with many generations of Italians praising them on their wine and food, having already tested their authenticity.
Walking in I was worried about the lighting for photos. I also dislike eating in the dark, and prefer to see my plate, especially if they look this good. Thankful each narrow table was perfectly spotlit and the photos speak for themselves.
We started off with some drinks. I contemplated ordering either one of the dour different spritz or negroni options, as the classic Italian drinks of choice.
But in the end am glad I didn’t, and instead discovered my new favourite cocktail, adding it to my list of memorable savoury sips.
The Corso Martini features mediterranean olive infused gin, noilly prat dry vermouth, lactofermented (pickled) cherry tomato, and basil. The flavours work harmonious like they would on a familiar margarita pizza, but made into a murky drink. This was savoury and delicious, really highlighting the brininess of the olive. I have had nothing else like it. It is on the same vein as a Caesar, and feels like a cocktail you ought to chew.
For a sweeter option, our server recommend the Burnaide Avenue prepared with the botanist gin, strega italian liqueur, lemon, ginger-honey syrup, and topped with prosecco. Familiar flavours that were sweet and smooth, with the coating the throat.
To start we were given complementary focaccia with balsamic and olive oil for the table. And honestly, this was one of the best dishes of the night. Crispy, chewy, warm and herbaceous; everything you want your bread to be. Flavourful enough that you didn’t need the oil and balsamic on the side, but will use it anyway to further indulge.
We followed it up with some Carpaccio. This was 20 day aged hiro wagyu with fermented tomatoes and parmesan. So thinly sliced that it was hard to remove sheet by sheet, and we ended up having to cut into it to get at it. Less enjoyable eaten as thicker slices, but the flavour was there, especially given the generous amount of salty cheese atop.
I am not sure why, but I thought this was ricotta stuffed pasta when I read it, like cannelloni. Sadly this was not the case, but still a lovely dip. House-made whipped ricotta with roasted local stone, aged balsamic, walnut & house sourdough. This was a refreshing starter. Easy to scoop and eat, slightly sweet with more tasty bread.
Feeling guilty that the last two dishes were cheese-heavy and my lactose-intolerant guest could not have either, we asked the kitchen to prepare a pasta dish that she could have, without cheese; and thankfully the kitchen was able to accommodate with no issue.
Their “Pasta Del Giorno”, fresh made pasta of the day was this AAA Canadian beef with spaghetti, prepared without a sprinkling of cheese over top. This was a classic well done, meaty morsels over light perfectly cooked pasta. Delicious.
For our vegetable main we went with the “Melenzana”. Smoked eggplant, castelvetrano olive & calabrian chili tapenade, and radicchio & pistachios. Served whole and fully roasted for a smokey finish. Here, I was expecting that this would be a dip, and not a whole eggplant.
And our protein main was the 6oz Bison striploin served medium rare with a turnip & parmesan puree, balsamic jus, and crispy rosemary. The meat was earthy, its deep flavour further accentuated with fragrant roasted herbs and salt from the jus. Tender and well prepared, there were no complaints, we ate it all.
In short, we had a great experience and, considering how great everything we had was, I look forward to trying the rest of the menu in the future.
And in preparing this post, I just learned that Bar Corso will be having a sandwich Popup. And reading the press release below, I definitely want to check it out.
This is the “Pane” Pop-up, featuring gourmet sandwiches and Italian beverages, served at Bar Corso’s curbside patio for dine-in and take-away. On August 27th, 2023 from 12 pm to 3 pm, Bar Corso’s Head Chef Luke Boswell will be serving his interpretation of classic sandwiches and giving them an Italian twist, while incorporating local bakeries into each delicious creation. Sandwiches will range from $18 to $22 and will be available until they run out.
ITALIAN “MCMUFFIN”
Mortadella, egg, provolone, sourdough discard crumpet
$18
TURKETTA BÁHN MÌ
Gravy paté,’PiDGin’ beef tendon chicharron, jus, pickles, Ba Le baguette
$19
WAGYU DIP
Italian Wagyu beef dip, Wagyu, Tall Shadows baguette, au ju
$22
FISHDOG
Cuttlefish, prawn, and cod sausage, pickled mustard tarragon emulsion, crispy shallots, Tall Shadows bun
$18
MAITAIKE KATSU
Hen of the woods, kewpie, tonkatsu sauce, fermented cabbage, Tall Shadows milk bread
$18
The drink menu has been carefully crafted by PiDGin Vancouver’s Wine Director Ryan Tanner and will include a variety of Italian wine, beer, and non-alcoholic beverages chosen to pair perfectly with the sandwiches offered. Drinks include $8 bottles of Peroni lager, $12 glasses of Medici Ermete Lambrusco, and assorted Italian beverages supplied by The Drive Canteen.
See you there!
Bar Corso
1566 Commercial Drive, Vancouver, BC V5L 3Y2
604-336-9466
barcorso.ca
