When looking for a spot nearby to sober up at (we came from a generous whisky tasting), I turned to one of my favourite restaurants. I like to recommend Mangia for their classic Italian fare served in the living room of a remodelled home. They special in Sicilian cuisine, where the chef/owner hails from. I have already been a handful of times, and they have yet to disappoint.
The restaurant’s space is carved out of the first floor of a Vancouver special. A hidden gem and unique experience, as the restaurant is located within a more residential dominated area.
You walk up the staircase and enter through the regular front door. The bar greets you at the threshold, with smaller tables snaked around the rest of the ground floor. The natural layout, has your whole experience feeling homey, to say the least.
Our meal began with a complimentary serving of in-house made herbed focaccia with a side of olive oil and balsamic for dipping. The simplicity of the quality ingredients, really set the tone for expectations and things to come. And spoiler: it delivers.
Reading its description I had to try it, plus my guess had never had burrata prior to this date, and it is definitely one cheese worth trying. The Burrata in carrozza is breaded mozzarella, tomato coulis, glazed cherry tomatoes, and crispy basil. Topped with fresh burrata cheese and balsamic caviar. This is essentially fluffy bread with a crispy exterior, and gooey centre of stringy cheese. You can taste the quality of sharp mozzarella cheese, and appreciate the silken texture of the burrata. The smear of tomato sauce was a nice accompaniment, but I wanted more to dip extra generously into, and to really soak into the bread.
Mangia is where I tried my first arancini and to this day I still order one each time I visit. The Sicilian arancini is a twice cooked saffron risotto ball filled with mozzarella and béchamel. And finished with a housemade pistachio pesto, and a crumble. The texture of this perfectly formed ball is amazing, biting or digging in gives you that crack and crisp. The pesto is so redefined and clean. I can not say more positive things about this deep fried ball.
With all the carbs you want to try/order, luckily the entree portions aren’t that large, and you are essentially picking quality over quantity at Mangia.
The Medaglioni ai funghi features handmade pasta medallions filled with wild mushrooms and truffle, served in a creamy Gorgonzola cheese sauce. Best taken in a one bite mouthful, the dish was so complimentary. The bold and earthy mushrooms matched the thickness of the cream and the bite from the cheese’s blue veins.
By comparison the Spaghetti al salmone was very light. Squid ink spaghetti in a vodka rose sauce, served with house cured salmon, green peas, tomato, and lemon-pepper. The dish as a whole was elegant and clean. Lovely to eat and you felt lovely eating it. Everything was prepared so delicately. Thin slices of quality, slightly cooked salmon, buttery noodles of the perfect slurping thickness, and tangy tomatoes in a sauce that never tasted fresher.
With a meal this good, you want to see what their dessert is like. The Tiramisu Classico delivered on all expectations of a rich and creamy, coffee forward dessert. Savoiardi biscuits, Marsala, and espresso and mascarpone mousse.
In conclusion, my lastest visit only confirms my original thoughts. Still one of my favourite Italian restaurants to recommend, and I have yet to have a meal I did not like with them. Where else can you have a simple yet dressed up Italian dinner, in the comfort of someone else’s home?
Mangia Cucina & Bar
2211 Manitoba St, Vancouver, BC V5Y 1K1
(604) 620-5445
mangiacucina.com
