CHEF AND CO-OWNER ADAM PEGG IS PLAYING to his greatest strengths again. Like countless other restaurateurs, he reconfigured his beloved La Quercia — a fixture of the Kitsilano neighbourhood since 2008 — during the pandemic, reducing this intimate trattoria’s seating by more than half and creating a deli counter. While a small counter remains, the dining room once again resembles its old self.
Transports you to Northern Italy. Dino Renaerts
The kitchen serves hyper-authentic Italian dishes that change frequently in alignment with local produce availability. Quality is key for Pegg, whether it’s a textbook-perfect cacio e pepe or the mouthful of springtime that is rotolo filled with stinging nettle and smoked ricotta. Duck leg confit is served simply, with lentils and sunchokes. Fresh tomatoes come from Kelowna’s revered Stoney Paradise Farm. He grows his own lettuces, herbs and root vegetables in a garden behind the restaurant. He’ll buy an entire cow, every last part featuring in multiple dishes across a six-week span — on the menu, it’s itemized as “Our cow, three ways.” To sample as much of what’s on offer as possible, bring a group and order the chef’s menu, which is available for whole tables only.
Great wine list and honest food. Service is always warm and knowledgeable. Michelle Sproule
Adam Pegg and Karin Lazzaris.
Roasted branzino; osso bucco alla Milanese.
Agnolotti del plin.
Adam Pegg and Karin Lazzaris.
Roasted branzino; osso bucco alla Milanese.
Agnolotti del plin.
