I was cutting it close with this one, with one day left in the competition. A later entry to the Vancouver Foodster Best Pasta Challenge for 2024, and our last serving to taste; as one of the three judges scoring it on taste, originality, and presentation.
A hit of vertigo had us postponing our visit from first thing at lunch to last thing before dinner service. We walked in not realizing that the restaurant was open, but not seating or serving from the hours between 3-5pm. This was so that they could prep the kitchen for evening service, and the inevitable busy shift on this Saturday night.
With several locations, I have always liked their Haro street one the best. Tucked away on a residential street. Located at the base of a history apartment building. This is one of the coziest restaurants due to it homey setting, warming lights, and friendly staff.
Said staff kindly went over and beyond to accommodate our visit. They sat us seeing as there was still a large table taking their time from lunch service. They accommodated us instead if having us return 1.5 hours later. Very considerate of them, less so for us. Thankfully. their chef was in and the kitchen was at the ready.
We started off with a couple of drinks. I could not say no to their seasonal “Bubble Bath” cocktail. A mix of Frangelico, Amaretto, and Blue Curacao liqueurs. And garnished with a tiny rubber duck. This was as “fun and whimsical” as the menu described. Our server even suggested that we take the little plastic duck home with us, that everyone else does. So long as we have it a good Italian name, and that we did.
As for the drink itself it was a nutty yet tropical cocktail, that is both creamy and light, warming yet cool. A fun one to enjoy all on its own, as I did not find it all that complimentary to our meal to follow. I would recommend wine instead. This is a kitschy cocktail that I would not expect from Robba da Matti, but liked how random it felt.
The Dark and Stormy served as a great digestif and/or apertif with effervescent ginger notes and from the beer candy cola sweetness from the rium. Angostura Bitters and Ginger Beer, topped with a Dark Rum float. A cooling fall cocktail.
When we visit we always start with their Beef Carpaccio. Thinly sliced raw AAA Alberta beef drizzled a grainy Dijon and Alba truffle aioli, topped with shaved parmesan cheese and arugula salad. This is the only meat forward starter, and a fine example of the difference quality ingredients make. Tender slices of meat that almost melt. A good amount of salt and plenty of seasoning between the truffle and the mustard. The addition of freshly ground pepper adds another layer of flavour.
We found we definitely need the bread as a yeasty base to contrast all the punchy acidity and sharp cheese. So much so that we ordered another serving when we finished the three slices included above and still had much more beef. This was not the same crusty sourdough, but a few slices of fresh French loaf. With it they included a side of olive oil and balsamic vinegar to dip into. We found this also helped to make our carpaccio topped bites more decadent.
The pasta we came specifically in to try was the Mushrooms and Truffle Burrata. A rich and lusciously creamy pasta topped with melty truffle burrata, sautéed mushrooms, various braised meat, fresh tomatoes, and a hint of chilli garlic. This is a variation of what they have on their menu that does not include the various braised meats, as a vegetarian option.
The supple Burrata easily melted and blended into the equally soft serving of pasta. The mushroom sliced offering their umami flavour, and the meat something more substantial to chew through. I could have used more salt, as it did grow one toned quick, with a flat sweetness.
We also had their Pappardelle “Roche Roche” in conjunction. It was similar to the above with the tomato based sauce and the miscellaneous collection of meat. However, a lot more savoury with a good amount of acidity, that would have benefitted with some wine. This was described as a family recipe from “Nonno Nico (by the menu). A hearty ragü slow cooked in tomato sauce with various braised meats. We made out beef, chicken and a fragrant herbed sausage from the medley of meats. There was a lot going on, but it was nice to still be able to taste the actual pasta in this. Although it was over cooked and a tad mushy as a result.
And for dessert we had to try their Tiramisu. It is served in a glass and they suggest that you mix the layer of cocoa in. Doing so seemed to de-puff the dessert and we lost half of the observed serving. The soaked lady fingers easily incorporated into the mix like batter. From cake to pudding. It wasn’t too sweet and the chocolate does not over power the cream.
In conclusion we had a wonderful time and I look forward to our future return.
Robba da Matti
1906 Haro St, Vancouver, BC V6G 1H7
(604) 423-3553
robbadamatti.com