Italian Kitchen ★9.1

Italian Kitchen: Pasta Meant to Be Fought Over

The rule at Italian Kitchen is simple: nothing on the table belongs to just one person. Platters of handmade pasta land in the middle, forks cross, the downstairs room roars pleasantly — and somewhere between the Kobe meatballs and the last of the wine, dinner turns into the best kind of argument. “The Art of Sharing” is the house creed, and downtown Vancouver has been happily converted for years.

The Concept

This is the Glowbal Restaurant Group’s Italian statement — “Old World Charm, New World Vibe” — pairing classic recipes and pasta rolled fresh daily with big-city energy. Two floors split the mood: the ground level runs loud and lively, the upstairs plays it more intimate, and seasonal menus keep the kitchen wandering the regions of Italy — a current spotlight celebrates the flavours of Sardegna.

What to Order

The spaghetti with Kobe meatballs is the enduring headline, with the truffle spaghetti in close pursuit — that unexpected truffle-marinara alliance regulars refuse to give up. The Quattro Formaggi pizza and house gnocchi hold the comfort flank, while showpieces raise the stakes: a 100 Layer Lasagna served at Sunday dinners and a tableside linguine cacio e pepe finished with fresh lobster. Antipasti and Italian wines round the table out properly.

The Space

Downstairs is the show — an open, humming room where the bar and lounge welcome walk-ins for a negroni and a snack. Upstairs quiets down for dates and longer dinners, and two semi-private rooms, La Serra and La Luce, take groups from a dozen to more than thirty. Near the stadiums, it also fills famously on match days.

Who It’s For

Tables of friends who order for the middle, pre-game and pre-concert crews, pasta loyalists chasing the city’s best carbs, and anyone who thinks the second-best sound in a restaurant is someone else’s plate arriving.

Good to Know

Do I need a reservation? Evenings and event nights, yes; the lounge takes walk-ins.

What’s made in-house? The pasta — rolled fresh daily, the foundation of the whole menu.

What’s special on Sundays? The 100 Layer Lasagna — a limited showpiece worth planning a week around.

Can I learn the craft? Yes — chef-led pasta-making classes and wine dinners run regularly.

Where should a group sit? La Luce hosts up to thirty-four; La Serra suits more intimate parties.

Opening hours