Beyond the buzz: How Savio Volpe struck restaurant gold
With waves of new restaurants popping up in Vancouver each year it can sometimes be difficult to predict what’s going to shine past the initial buzz of that glittery preliminary “now open” stage.
Savio Volpe has rested at the top of must-try lists since its December 2015 opening. Nearly two years later, the casual Kingsway eatery with osteria-rustic fare has secured itself at the top of “must return” lists, which is an accomplishment that most restaurants dream of achieving.
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The food at this spot has clearly struck a chord with Vancouver foodies, and it’s just getting started.
Savio Volpe Interior (Photo: Knauf and Brown)
It’s one thing to generate interest when you’re first opening, but to still have wait-lists and full reservations after a few years of service is another thing altogether. That’s called striking restaurant gold.
Co-owned by Ste. Marie Art and Design Founder and Principal and local restaurant design pioneer Craig Stanghetta, renowned restaurateur Paul Grunberg, and Savio’s Executive Chef Mark Perrier, this tavern-inspired eatery has fantastic food, design, atmosphere, and service.
Tortelli, pumpkin and ricotta, brown butter and sage (Hanna McLean/Daily Hive)
News of the fresh hand-made pasta made daily by Chef Mark Perrier has probably reached your ears, and with the rotating selection of Tagliatelle, Francobolli, and Linguine to name a few, we can safely say that’s a huge draw for diners to return.
‘Today’s Menu’ at Savio is just that: ‘Today’. The ever-changing lineup gives the adventurous diner something to satiate their craving, and then something different for the next visit.
Farro, squash, chickpeas, dates, pine nuts, ricotta salata (Hanna McLean/Daily Hive)
At Savio, the selection of salads, appetizers, pastas, and mains – with meats from the wood fire grill – vary any given day or week based on what’s in season.
This guarantees fresh options and fresh dishes every time you step in the 75-seat osteria.
One thing you can usually count on, though, is the Tortiglioni with Sunday sauce. Add a meatball or two and you’ve got a hearty dish that just screams comfort food.
Tortiglioni, beef braciola, Sunday sauce with meatball (Hanna McLean/Daily Hive)
While the pasta usually takes centre stage, we can’t forget to mention the homemade gelato and desserts like Tiramisu Sundaes and Cannoli.
Pair the menu with a contemporary, photogenic atmosphere, plus a killer wine, beer, and cocktail list, and it’s not hard to see where the customer love comes from.
Savio Volpe Interior (Photo: Knauf and Brown)
Savio Volpe
Address: 615 Kingsway, Vancouver
Instagram: @savio_volpe
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