CinCin Ristorante & Bar
By YP Contributor

Fire in Its Belly

They catch your eye the minute you step into the peach-toned room tucked away from the bustle above Robson Street; the dancing flames from CinCin’s new Grillworks Infierno wood-fired grill draw the eye to the open kitchen where chef Andrew Richardson can be found cooking up a storm.

A beloved West End institution since 1990, CinCin has breathed new life into its menu thanks to the addition of this two-metre stainless steel behemoth — the only one of its kind in Canada — which is allowing a gleeful Chef Richardson loose on creating a new flame-licked menu. “It’s so primal,” beams Andrew. “Cooking with wood and fire is a very European thing, we’re going back to our roots here.”

Cooking on the new grill brings its own challenges: turn on the oven and you’ll get the temperature you expect, but cook with fire and you’ll get something new every time. Andrew relishes that. “It’s so versatile. You can cook meat, fish and even dessert with the grill,” he says. “We even use the embers and the ashes, every dish will have some element that’s been touched by the fire.”

They catch your eye the minute you step into the peach-toned room tucked away from the bustle above Robson Street; the dancing flames from CinCin’s new Grillworks Infierno wood-fired grill draw the eye to the open kitchen where chef Andrew Richardson can be found cooking up a storm. A beloved West End institution since 1990, CinCin has breathed new life into its menu thanks to the addition of this two-metre stainless steel behemoth — the only one of its kind in Canada — which is allowing a gleeful Chef Richardson loose on creating a new flame-licked menu. “It’s so primal,” beams Andrew. “Cooking with wood and fire is a very European thing, we’re going back to our roots here.” Cooking on the new grill brings its own challenges: turn on the oven and you’ll get the temperature you expect, but cook with fire and you’ll get something new every time. Andrew relishes that. “It’s so versatile. You can cook meat, fish and even dessert with the grill,” he says. “We even use the embers and the ashes, every dish will have some element that’s been touched by the fire.” - Andrew Richardson, executive chef
Pasta, Risotto, gnocchi, cocktails, wine, grappa, Tomahawk Steak, pizza
The dining room welcomes romantic dates and family dinners alike. Photo credit: Gregg Eipel

An Award-Winning Menu

CinCin is best known for being an Italian restaurant but Andrew is keen to push the boundaries of what that means. “I try and impress on the staff that we’re inspired by the ethos of food in Italy: simplicity, cooking with the freshest produce and always cooking seasonally.”

The team at CinCin starts with Italian standards like pasta, risotto and gnocchi and use West Coast ingredients to create something new and exciting. Drawing praise locally and internationally, their award-winning cuisine and excellent wine list have bagged a brace of silver and gold awards from luminaries such as Vancouver Magazine, Wine Spectator and the Distinguished Restaurants of North America.

Being part of the Top Table Group brings its advantages too, with multi-award-winning bartender Jay Jones (now in charge of the beverage program at Rogers Arena for the Canucks) creating an exciting cocktail menu for CinCin’s bar, which will change seasonally.

Pasta, Risotto, gnocchi, cocktails, wine, grappa, Tomahawk Steak, pizza
Chef Andrew Richardson. Photo credit: Steve Li

Families Are Welcome

Although the friendly welcome and great service make CinCin the ideal choice for celebrations and special occasions, they have plenty to offer guests on a more casual basis, too.

“You don’t need to stay all night; the bar and lounge are great for drop ins,” says Andrew. “Our antipasto menu is perfect for the bar and we offer smaller sizes of pasta, too.”

Popular with groups, thanks to the sharing plates on the menu, CinCin welcomes families to dine. “We have some regulars who come in every week with their kids,” laughs Andrew. “They are fascinated by the flames of the grill. Lots of customers like to come by and have a quick chat with us in our open kitchen. It’s really nice when people love to watch what we do. Wood and fire are at the heart of our restaurant — when it comes down to it, nothing tastes like it.”

Pasta, Risotto, gnocchi, cocktails, wine, grappa, Tomahawk Steak, pizza
Step into CinCin’s peach-toned room tucked away from the bustle above Robson Street.
Close menu