This Yaletown restaurant promotes luxurious Italian dining—and drinking—of the sort once strictly associated with New York. Chef-owner Pino Posteraro is far from fixated on cooking local; from Dover sole to Tasmanian truffles, he unashamedly sources the best products from as far afield as he deems necessary. The results are invariably exemplary. From delicately rendered classics like vitello tonnato to less predictable dishes like prawn gnocchi, or prosciutto-wrapped rabbit loin, the kitchen shows finesse and a flair with rich flavours. Even linguine alla vongole attains new heights, with its dried pasta cooked in salty clam liquor instead of water. There are few better places to find yourself during white truffle season. The wine list is magnificently deep and something of a magnet for the expense account. Service is highly professional.