After a quick "pause" phase, the restaurant at the Shangri-La Â鶹´«Ã½Ó³»hotel is set to show off its new identity, and it's all about simple and soulful Italian eats.
Called , the full-service restaurant is replacing Miantiao, which was the Chinese-Italian fusion concept that enjoyed a brief tenure in the space.
Carlino will reflect the traditions of northern Italy's Friuli region but through a British Columbian lens. The regions share some similarities in their landscapes, and the Carlino menu will take full advantage of seasonal ingredients from within our own region that spans from the mountains to the sea.
As hinted at with the Miantiao-Carlino transition era menu, the practice of "fai tu" will be the central dining approach, which means chef's choice dishes enjoyed family-style.
The chef, by the way, is the acclaimed Mark Perrier, who was the opening chef/partner of the acclaimed Osteria Savio Volpe and its sister restaurant Pepino's Spaghetti House. He's also worked at other high-profile Â鶹´«Ã½Ó³»spots like Cibo Trattoria and CinCin. Perrier joined Kitchen Table - the restaurant group behind Carlino, and other popular Â鶹´«Ã½Ó³»spots like DiBeppe, Pourhouse, and Ask For Luigi - to take the lead on retooling the restaurant at the Shangri-La, which spent just a few months as Miantiao. Prior to that, the restaurant at the hotel was Market by Jean-Georges, which ended its run in late 2019.
"We’re providing diners with a novel approach to northern Italian cuisine,” Perrier says in a media release. “One that’s a culinary adventure offering lesser-known dishes as well as familiar favourites.”
The menu will also take its cue from Trentino and Veneto, neighbouring regions to Friuli in Italy. You may find dishes like Seafood Brodetto (fish stew), fresh gnocchi and pasta, rockfish carpaccio, and more vibrant selections created by Perrier based on what's in season.
Carlino will open its doors on Wednesday, Dec. 1 in Shangri-La Â鶹´«Ã½Ó³»and will operate daily for breakfast (7 to 11 a.m.), weekdays for lunch (11:30 a.m. to 2:30 p.m.), daily aperitivo hour (2:30 to 5 p.m.), nightly dinner (5 p.m. to late) and weekend brunch (7 a.m. to 2:30 p.m.).
