Vancouver's new restaurant is serving straight-up delicious pasta
You know it’s a good sign when someone stops dead in their tracks to peer through a restaurant window and marvel at your order — which is exactly what happened when we stopped by the recently opened Rosalia Osteria.
The new concept is by brothers Dom and Frank Morra, the same duo behind some of Vancouver’s favourite Italian eateries like Dante’s Italian Sandwich, Via Tevere, Don’t Argue Pizza, and Straight Outta Brooklyn.
This time, however, the brothers are venturing into the world of pasta with culinary director Phil Scarfone — a seasoned chef with over 20 years of experience spanning fine dining and rustic Italian cuisine. You may recognize Scarfone during his time as opening head chef at both Nightingale and Elio Volpe, and as culinary director of Banda Volpi. He was also a runner-up on Top Chef Canada Season 7.
Rosalia Osteria
Rosalia is small but mighty, with 13 indoor and 30 outdoor seats on its enclosed patio in a space that feels tucked away despite being on the bustling Mainland Street in Yaletown.
The pasta-focused restaurant was named in honour of the Morra brothers’ grandmother and acts as a love letter to the Sunday dinners that shaped their childhood. They’ve definitely achieved the vibe they’ve been going for, as both the feel of the restaurant and the fare represent that homey feeling you’d get if you stepped into an Italian grandmother’s kitchen. Wine is served in simple glasses (and filled to the brim), and there’s no excessive fanfare with any of the dishes. This is just straightforward, delicious food.
Our meal started with a plate of House-made Buffalo Ricotta served with orange honey and fennel pollen, with a crusty sourdough courtesy of Livia in Vancouver’s Little Italy. The bread also appeared alongside the saucy Clams and ‘nduja served in white wine and house sugo — a slow-simmered tomato sauce that just begs to be soaked up with the bread.
Clams and n’duja (Marco Ovies/Dished)
Among the mains, the favourite at the table was the Rigatoni alla Vodka made with roasted tomato and Calabrian chilis. You definitely want to make sure you mix this one up well to make sure you enjoy all the creamy and saucy goodness (and if you have any extra bread from your appetizer, now is the time to use it and soak up that sauce). This was the dish that had a couple outside stop dead in their tracks to admire.
Folks looking for a white sauce will do well to order the Cheese Tortelloni alla Panna. The cook on the tortelloni was perfect, offering that tender-to-the-tooth feel we love from pasta. Despite the cream sauce and the cheese-stuffed tortelloni, this dish didn’t feel overly heavy. Sliced prosciutto cotto brought some saltiness, and English peas added a slightly sweet element to the dish.
Cheese Tortelloni alla Panna (Marco Ovies/Dished)
Other bites folks can expect in the coming weeks from the team include lasagna, gnocchi, and other rotating specials to keep things fresh and exciting.
And of course, you can’t leave an Italian dinner without sinking your fork into a Tiramisu. Rosalia is serving its version of the dessert with roasted cherries, Cardamaro, and the signature cacao dusting on top.
Tiramisu (Marco Ovies/Dished)
Ultimately, Rosalia has nailed the classics when it comes to Italian dining. If you’re looking for solid, no-frills Italian dining in Yaletown, this is the place for you.
Rosalia Osteria softly opens its doors on Friday, Nov. 6, when it will begin offering dinner service seven days a week starting at 4 p.m. In the future, it plans to launch a takeout program and lunch service.
Rosalia Osteria
Address: 1127 Mainland St., Vancouver
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