Savio Volpe serves up bold, wood-fired Italian dishes and fresh housemade pastas in a buzzy, industrial-chic osteria with stellar cocktails.
"Brand-spanking-new Italian eatery with gorgeous interiors by Ste. Marie. Scheduled to open in early November, the menu boasts fresh pastas and sustainable meats grilled on over their wood fire grill and spit. Their Executive Chef, Mark Perrier, hails from fancy-pants restaurants like Cin-Cin, and has some tricks up his sleeve. Hopefully, those tricks involve gnocchi." - SAD Mag
"Enter through a massive floor-to-ceiling door and walk into a buzzy space dominated by warm millwork. The space was designed by Ste Marie Studio’s Craig Stanghetta, the local wunderkind behind several gorgeous Vancouver spots, who opened this Mount Pleasant neighborhood destination with celebrated restaurateur Paul Grunberg. But you’re not here just to ogle the room. Savio Volpe is a modern take on a traditional Italian osteria, complete with a simple, unpretentious menu featuring homemade pastas, meats grilled over a wood fire, and seasonal, market-fresh ingredients. The rustic osteria cuisine is served family-style; the portions are generous. You can let the restaurant cook for you by ordering its popular “alla famiglia” option, where plentiful dishes come out after another, complete with dessert. The large wine list is solidly Italian, and every wine, from Barbera to Barolo, can be ordered by the glass. The cocktail menu includes a full selection of negroni creations and Italian cocktails, such as the Sicilian G&T and Lambrusco Spritz, plus several non-alcoholic options." - Guy Saddy, Nicole Schnitzler
"Clean and contemporary, with white marble and modern light fixtures, Osteria Savio Volpe could easily fit right in on a street in Milan, Naples or Rome. Simple materials, including red-and-brown tiles and a muted palette, set a modern tone for cuisine that takes inspiration from the regions of Italy while balancing authenticity and expectations. Dig in to warm and tender garlic knots studded with black pepper and a thatch of grated pecorino. Sop up every last dot of the piquant marinara—it's worth the additional charge. Thinly sliced beef carpaccio is plated in traditional fashion, then topped with a flavorful leek-accented aioli, and creste di gallo is an ideal pasta for the richly flavored lamb ragu with zippy sage and pecorino." - Michelin Inspector
"Osteria Savio Volpe, Fraser Kingsway by SAD Mag. Brand-spanking-new Italian eatery with gorgeous interiors by Ste. Marie. Scheduled to open in early November, the menu boasts fresh pastas and sustainable meats grilled on over their wood fire grill and spit. Their Executive Chef, Mark Perrier, hails from fancy-pants restaurants like Cin-Cin, and has some tricks up his sleeve. Hopefully, those tricks involve gnocchi."
