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CinCin’s executive chef Andrew Richardson and his massive grill and rotisserie — from which good things emerge!

A FEAST OF THE SENSES
CinCin’s Modern Italian Cuisine

Pass through the wrought-iron gates and up the flight of narrow stairs at 1154 Robson and you will emerge to find the award-winning Italian-themed restaurant, CinCin.

Executive chef Andrew Richardson's modern Italian cuisine is prepared over a Grillworks Infierno, a two-metre behemoth of stainless steel that features a massive grill and rotisserie – where the freshest market fish and prime cuts of meat are deliciously rendered over fruitwood charcoal.

Andrew believes that the essence of Italian cuisine is cooking in rhythm with the seasons and allowing fresh, local ingredients to shine. Such is his passion for the subject that he has authored a cookbook, CinCin: Wood-Fired Cucina (which you can order here) showcasing his signature wood-oven cooking techniques and traditional Italian dishes married with seasonal west coast flavour.

Did we mention awards? Far too many to list here, but there have been numerous Georgia Straight and Vancouver Magazine citations, and awards from Gourmet World, Trip Advisor, and Open Table — just to give you an idea.

CinCin has assembled a great pan-Canadian team of industry pros, and while we don’t have room here to list them all, along with their many credits, in addition to British-born Andrew we must shout-out to Vancouver-born chef de cuisine Andrea Aldridge, wine director Shane Taylor who comes to our from PEI, assistant wine director Jamie Lauder, late of Ontario, bar manager Shion Fujita who draws on his Japanese background to create some unique tipples, and restaurant manager director Michael Littleford, a Canadian and French wine scholar.

If take-away is your preference, the chefs from the Vancouver Toptable Group, of which CinCin is a member, have collaborated on a new concept for these unique times. Toptable2U Vancouver is a take-away menu of house-made provisions, prepped meal kits for at home cooking, and farm-to-table produce selections curated for the home kitchen. Find out more here.

Learn more about CinCin and check out their menu here.

Buon appetito!I

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Kevin Dale McKeown
Editor & Publisher