Banda Volpi, the gang behind folkloric neighbourhood spots Savio Volpe, La Tana, and Pepino’s, have let the fox out of the bag on the next chapter of their story – this winter, Elio Volpe, close cousin to Savio, is blowing in on a warm breeze from sun-drenched southern Italy to put down roots in the heart of Cambie Village.
“Where Savio Volpe is wise and suave, Elio Volpe is young, carefree and curious,” says Paul Grunberg, who opened Savio Volpe with longtime business partner Craig Stanghetta in 2015. “It’s been almost eight years since opening our first osteria, and the journey is as exciting as ever. Just like with Savio, this new spot is a little off the beaten path but part of the fabric of an existing neighbourhood, and exemplifies the best of Italian hospitality with a distinctly sunny disposition.”
Located at 540 West 17th Avenue in a building with a sense of character and history – similar to Savio Volpe’s former tire shop, Elio’s new home was previously a mechanic’s shop – the 4,200 square foot space will feature 115 seats, an expansive open-air dining room, and focal bar with wrap around seating. The space is currently being designed by the award-winning Ste Marie Studio.
“Each of our restaurants has a distinct personality and sense of place, and with Elio Volpe, we’re taking cues from Italy’s storied south, with its famed coasts and islands, rich history, and relaxed lifestyle,” adds Stanghetta, who is also founder of Ste Marie Studio. “Where Savio is rustic and regional, Elio celebrates the best ingredients from the Pacific Northwest as inspired by il mezzogiorno, the ancient seafaring term for the wind from the south, now colloquially used to describe that part of the country.”
Banda Volpi’s operations director Jason Cisneros is currently building Elio Volpe’s front-of-house team while culinary director Phil Scarfone assembles the back-of-house and a fresh new menu of bold and briny flavours – think squid ink linguine al granchio e vongole with Dungeness crab and jalapeño; grilled giant prawns with salsa verde; and risotto al limone with sea urchin – featuring local produce, fresh pasta, plenty of Sicilian olive oil thanks to their new private label Volpi EVOO, and a crispy crust Roman-style pizza – novel and playful, everything infused with the warmth of il mezzogiorno.
For more information, please visit www.eliovolpe.com.
