Behind the facade of a century-old former residence, La Rustica’s chefs drizzle organic, from-scratch sauces onto locally raised meats and homemade pastas. The culinary team veers away from run-of-the-mill Italian eats, instead luring tongues out of hiding with bait in the form of fresh Madagascar peppercorns, barolo-wine reduction, and Sambuca flambé sauce. The two-floored eatery's covered patio and pastel-hued interior lend the eatery a relaxed, homey vibe whether sitting near the flickering fireplace or one of the establishment's many art pieces covering the walls.
Owner Salvatore Fancello modelled his well-known New Westminster eatery La Spaghetteria on the small ristorantes found on his beloved isle of Sardinia. Since its 6th Street opening in 1976, the restaurant has expanded to accommodate parties and special gatherings with a banquet room and romantic outdoor dinners on a heated patio area. Seven days a week, La Spaghetteria's chefs welcome guests for an early-bird special that offers a choice of 27 different pasta dishes to satisfy the cravings of noodle lovers and meatball bowlers.
At Aldo's Pasta Bar and Italian Ristorante, homemade sauces cascade over still-steaming pastas, and homemade dough forms the foundation of cheesy pizzas. Undoubtedly, the homemade aspect of its cuisine is a point of pride for the business, and for its owner Aldo Zenone, who opened his namesake in 1992 alongside his wife and two sons. Today, Aldo and his staff continue to serve traditional Italian dishes inside their New Westminster ristorante, which features golden-hued walls lined with black and white portraits.
Laguna Blu's culinary experts fill their menu with a range of Italian offerings concocted from a selection of organic products, fresh seafood, and choice cuts of meat. Dining groups huddle and draw battle plans for their forks to divvy up starter dishes, including calamari served with marinara sauce. Skilled chefs add flavourful touches to house pasta dishes, such as spaghetti bolognese, which showcases ground veal coated in house-made tomato sauce and parmesan cheese, and an oven-braised lamb-shank entree delights palates with its blend of seasonings. Meanwhile, mouths melt the sablefish entree, coated in a white-wine caper glaze and flanked by a bevy of basmati rice and spring vegetables. Meals further pair with sips of beer, mixed drinks, or dancing potions from the bar menu, such as the Laguna Blu martini, a potable amalgamation of blue Curacao, raspberry, and vodka.
Seven varieties of mushrooms imported from Japan flavour Shang Noodle House's signature Red Reishi Ramen dish, each adding nutrients which can help bolster the immune system, metabolism, and other vital functions. The kitchen's focus on healthy eating continues with its hand-pulled wheat ramen noodles, vitamin C-packed mango juice, and free-range chicken dim sum. More than 24 varieties of ramen, from traditional to fried, round out the menu alongside barbecued pork belly, duck, and cuttlefish. Bamboo accents and contemporary art lend a modern air to Shang's Richmond and New Westminster eateries, which are part of the Kirin Restaurant Group. The latter location features a conveyor belt that rolls chef specials fresh out of the kitchen and carts back origami-folded thank-you notes from sated diners.
Spicy or mild, classic or unexpected, or filled with tuna or pumpkin, the rolls and cones at Kojima Sushi dazzle palates with artfully curated flavor combinations. In addition to nigiri, sushi, sashimi, and maki, chefs fry golden-battered tempura and skewer barbecued chicken. Countless pages comprise the Kojima menu, offering taste buds of all stripes a satisfying feast.