Today we were at Tutto to check out their contribution to Dine Out, Vancouver’s annual, post-holiday restaurant festival. Like 450 other participating restaurants, they were offering a three course dinner for $65. However, they also had wine pairing add-ons for either $35 or $55. The menu below is only available during the event’s run from January 21st to February 8th, 2026.
This would prove to be the ideal dinner destination, before the evening’s hockey game. The Vancouver Canucks were facing off against the New Jersey Devils at Roger’s Arena, which was within walking distance. And we weren’t the only ones taking advantage of that fact, with a proper dinner in jerseys here, as appose to an over priced stadium dinner there.
Recently the restaurant has seen change over with a new head Chef and sommelier, and this menu would prove to be a a good way to get better acquainted with both individuals. Our new sommelier even had his own wine pairing option for $22 more than the regular wine pairing, so I was excited to try this.
For our Antipasti course we had a choice between soup, salad, or seafood. We passed on the hand peel’s shrimp cocktail, planning on getting our seafood fix through our entrees instead.
We both loved the Hearts of Romaine as an artful caesar salad that was pungent in all the right ways with anchovy. A stacked bundle of romaine leaves dressed in a caesar vinaigrette and topped with bacon crumble. This is served with a cheese toast side topped with white anchovy. This was a clean, crispy, and fresh start, despite the bold flavours of would-be overpowering and richness. My only critique with that not all the leaves were sauced and it was not the same without it, therefore I found myself scrapping the plate clean of dressing.
Here, our Sommelier’s Selection of the Tunella Sauvignon Blanc was a wonderful way to refresh the palate in between bites, with its clean finish. It did well to cut into the oils of the salted fish. We got vanilla on nose and tropical citrus pops the likes of papaya. I am sure this would have paired nicely with the shrimp appetizer as well.
However, we got the Chilled Heirloom Tomato Soup with Basil Oil instead. Topped with crushed pistachios for crunch and bufala mozzarella for some texture, I felt this all would have been nicer hot. A warm bowl to help heat the body on these colder days, and to leave the cheese a little gooey. It also would have been nice to have a couple of croutons, garlic crostini, or cheese twirls to act as a base and some additional substance for the plate. As is, the soup felt lean and the texture and taste one toned. It was not as exciting as the salad.
For our second course our choice came down to pasta or risotto with a choice between a red sauce or a butter pasta. We pasted on the Handmade Sage Buttered Pappardelle with chicken in lieu of a baked lasagna. This might not be dressiest plate given the formal feel of the restaurant, but it certainly hit the spot for homey comfort.
Lasagna of Wild Mushrooms, ricotta, spinach, parmagiano reggiano, and rosé sauce. The mushrooms were the dominant flavour with its woodsy and umami characteristics. The variety and filling were so rich that we didn’t miss the classic beef filling, but noted that the noodles were on the softer side.
Our Secondi wine pairing of Batasiolo Barolo didn’t help the dish. The wine was acidic and it fought against the spices in the red sauce. I preferred the wine on its own. The Barolo was tannic and heavier in the mouth with a peppery and jammy character. It lingered with black cherry like that of a Black Forest cake.
Our second entree was the Lemon + Saffron Risotto “Frutti Di Mare”. Typically “fruit of the sea,” is made with pasta and included a medley of seafood the likes of mussels, clams, shrimp, scallops, and squid. All cooked in garlicky, spicy, or classic marinara sauce. This was scallops, wild prawns, and Icelandic cod that reminded me more of paella, but softer and with no crispy edges.
There was only one scallop, which was my favourite part of the dish, given how perfectly soft and tender it was. We added on another giant shrimp for $8, after hearing the dish only had one and we didn’t want to have to share it. We didn’t find the white fish all that complimentary in texture or taste to the rest of the mix. It was too soft for the likes of the risotto, and its flavour underwhelmed compared to the other shellfish. Overall this was good, but we regretted not trying the Pappardelle, especially as this would have paired best with the wine.
To be honest, I found it odd that the Sommelier’s Selection were not catered to each specific dish, but for the course as a whole. I expected more for $22 more that the regular wine pairing option.
And for dessert we skipped the vegan lemon sorbetto and went for the sweeter and more denser dishes. The Caramel Pannacotta was my favourite. A cross between pudding and gelatine, flavoured with brandy and topped with a butterscotch sauce drizzle plus crunchy bits. The flavour was familiar like Wether’s Original hard candies and just as sweet. This is a dessert you licked your spoon clean off.
I was surprised by how well this paired with or Dolce wine pairing of Brigaldara Amorone 2019. It wasn’t too sweet itself and helped to neutralize and temper anything too rich with its mild acidity.
The other dessert was Tiramisu, as expected. Although equipped with all the usual flavours, I found this one of the better versions I have had. Coffee liquer, espresso, and whipped mascarpone crema. I liked how it was more cakey, whereas I am not a fan of this coffee and cocoa cake due to how soggy it usually is. This version had nuance and is one I would like to enjoy at a cafe with tea.
Here, the dessert wine felt combative, attempting to draw attention away from the dessert.
In short, this was a lovely meal, and once again a great way to learn more about the new Tutto team members. Be sure to check them out before the special ends this weekend.
Tutto Restaurant & Bar
901 Homer St, Vancouver, BC V6B 2W6
+1 604-633-8868
tuttorestaurant.ca
