While Vancouver’s tapas fad has faded, socializing over drinks and shared plates will always be in style. If “Eat. Share. Enjoy.” sums up the sort of evening you’re looking for, Downtown’s new TASTE Resto-Lounge will fit the bill.
^ The nondescript TASTE Resto-Lounge at FIVESIXTY.
TASTE is in the transition zone between Gastown and the Granville strip, part of the old A&B Sound location on Seymour Street. The long, narrow space is predominantly white, acting as a raw canvas against which furniture, fixtures, and rotating art from FIVESIXTY’s two boutique galleries present a visual montage.^ TASTE’s communal dining table.
The front of the house features a long marble-topped sunken bar with an eight-seat booth and handful of two-seat tables. Separated with a sound booth in between, the back is dominated by a matching white marble communal dining table accommodating 20 and three four-seaters.^ Bacon Chutney, Pear & Brie Stack with fig compote, sticky onion marmalade, chimichurri. ^ House smoked beef tenderloin with bacon butter, creamy cauliflower purée, asparagus spears.
Executive Chef Renaldo Decembrini has crafted an Italian-inspired menu with the full gastronomical experience in mind. Aside from the three charcuterie boards and two salads, each dish comes with three accompaniments to offer different flavour combinations. The selection varies seasonally with all organic ingredients and Ocean Wise seafood sourced within BC where possible.^ Island Tale: 3 y.o. Havana rum, Cointreau, red peppercorn syrup, house-made bitters. ^ Prosecco strawberry sorbet float with Balsamico reduction.
All dishes have cocktail and wine pairing suggestions (sadly, not craft beer) chosen from eight house cocktails and a regular wine list of eight white, six red, five Champagnes, and a Prosecco. New and limited wine offerings are posted on a chalkboard with the day’s food specials.^ Joshua Diotte, Executive Chef Renaldo Decembrini, Sylvain Lussier.
Influenced by his Genoan roots and grandmother’s cooking, Chef Renaldo aims to produce food going back to its base elements. All food preparation is done in-house, from pickling to caramelizing and smoking. Enjoyed Italian-style, as a couple or group, you won’t notice the time passing by. But before it comes time to leave, you may want to save some room for a last pick-me-up to set you on your way.