Summer like an Italian, Part 1
I’m happy to report that Kitchen Table’s “summer like an Italian” program is back for a second year. I completed their passport series last year, collecting stamps from all 10 businesses and being entered for a chance to win some amazing gift cards Sadly, I did not win any, so this year and this season spells time for redemption.
And for 2023 it is easier to earn stamps and the prizes are even better.
Running from July 3 to September 21, Summer Like An Italian spotlights ten Kitchen Tables restaurants and caffès: Ask for Luigi, Bacaro, Carlino, Di Beppe, Farina a Legna, Giovane Caffè (West Cordova or West Georgia Street locations), Mercato di Luigi, Motoretta, Super Veloce and Pizzeria Farina.
Unlike last year, you are not bound to what you have to order, but can order anything off any of their menus, and be granted a stamp. And when I say “anything”, I mean it.
We would spent the day collecting a handful.
At Giovane Caffè’s West Cordova location we ordered tiny cookies the size of our little pinkies at $1.25 each and got a stamp.
At Super Venice we by passed on coffee and purchased bottles or pressed juices to go, and got stamps.
And at Motoretta we ordered our favourite sorbetto and/or gelato in a cone or cup and got a stamp.
You can pick up an official looking and feeling passport from any of the listed locations and start collecting. For each stamp you earn, you are entered to win one of the many prizes by submitting your email at the participating location you are visiting, when you receive a stamp (ask your server).
When you have collected stamps from at least five restaurants, you will be entered to win a big-ticket prize, including a trip to Italy if you earn all ten stamps.
You can also share your experiences on social media and have the chance to win weekly prizes. Tag the visiting restaurant and @kitchentablerestaurants with the hashtag #SummerLikeAnItalian in order to be entered. You also must be following both Instagram accounts to be eligible.
The top 3 grand prizes are as follows:
- A once-in-a-lifetime trip to Italy, including a five-day tour package and cooking class experience with Chef Alessandro Riccobono.
- A luxurious overnight stay at the Shangri-La Vancouver, paired with a $250 gift card to Carlino.
- A $500 gift card to Kitchen Table’s family of restaurants.
I already mentioned a handful of the easier restaurants to get stamps at quick. But a few of the restaurants are more enjoyable if you take the time to dine in. And a few are easy to bundle and lump together as a couple of stops, like Bacaro. Bacaro shares its location with Giovane West Cordova and is within easy walking distance of all of the cafes above.
Here, we grabbed a round of drinks including their pre bottled Lambrusco Spritz. Lambrusco, Montenegro Amaro, grapefruit, and soda. The soda helps to water the drink down for a low alcohol lunch option.
Similarly, the Rhubarb Boy was an easy drinker. A mix of Rhubarb Gin, Select Aperitivo, Gancia Extra Dry Vermouth, rhubarb, and lemon. I barely got any tang from the distinct tartness of rhubarb.
The Bright and Balmy was a stiffer cocktail with Lemon balm infused rum, Fernet Branca, Basil Syrup, and Brio Chinotto Soda. It reminded me of root beer with an herbaceous finish.
For food we started with the Carne Salada. Cured prime rib of beef, wild greens, toma, and confit garlic vinaigrette. It was a little on the salty side, but the meat itself had a great texture and you can make out its quality.
The Bigoli Con Anatra is a lightly spiced duck ragu with parmigiano reggiano. A light pasta with a great texture. Enjoyable, but not that memorable. I found it on the cusp of being elevated comfort eating, although it just doesn’t hit because it finishes too clean.
The Trota is pan seared rainbow trout with a warm fregola salad, roasted red pepper, zucchini, kale, and charred lemon. The fish was not slightly raw as our service warned and indirectly promised, instead we found it over cooked. But we all agreed the tiny pasta balls were the highlight and a fun texture to chew through.
Another Summer Like an Italian passport stop we ventured to on the same day, required a little driving. Di Beppe is another casual Italian restaurant attached to a cafe, but in Yaletown. Similar to Bacaro, but with more seating and they specialize more in pizza.
Here, we began with a regular Lambrusco, as you don’t often find a good sparking red on a menu. Medici Ermete, Concerto, Lambrusco Reggiano DOC
For food to start,,we went with the suggested special of the day. Salted Barrata served as a whole or half. Between us 3 we opted to have a full round of cheese, as to not have to share as much. It was nestled on a bed of arugula with strawberry, blueberries, and crushed walnuts; topped with a Balsamic, lemon, and sugar glaze. The barrata was not the the gooey soft texture we expected. Instead it at more like mozzarella, with a more dense and stretchy texture. I found the salad did nothing for the cheese, but without it the salad was bland and barely dressed.
Despite us sprawling out in a booth, I do like their space saving method of using a rack to raise their pizza and offer a place underneath for any entrees or pastas to live.
For the latter most we ordered the Amatriciana prepared with guanciale, tomato, pecorino, and black pepper. We were given an option for what type of pasta and went with the rigatoni over spaghetti, for a more hearty chew that was cooked perfectly. I liked the tangy and sweet tomato flavour coupled with pockets of salt and seasoning enough, I just found it hard to have much of given that it was on the saltier side.
For pizza we went for the “al metro” their longest, over the option for half this pictured length. When asked, our server stated that this isn’t any specific type or style of pizza crafting, but just a method they use. Done their way, not traditional or modern, but still delicious nonetheless.
Here, the metal stand also functions as a way to avoid the wood board the pizza is served on from touching the wooden table under it. We would learn that doing so will cause humidity, resulting in a soggy crust. And thankfully that was not the case today, as the crust is the best part. Sadly, the rest of the pizza was also too salty for my tastes, but at least there were a lot of toppings and most of it evenly distributed. You have the option of self seasoning with table side chilli oil and flakes, but this didn’t need it given how tasty it already was.
To recap we are now at 5/10 stamps deep, and have 5 more to go towards entering to win the grand prize trip. And although I am reporting on this, I hope you reading aren’t actually going to do it, so I have a better chance of winning. Nonetheless, link below for details and stay tuned for part two.
https://www.ktrestaurants.com/summerlikeanitalian
