May 11, 2013
Al Porto Ristorante, Vancouver BC
For a long-time friend’s 20th birthday party, we went to Al Porto Ristorante in the lovely, historic Gastown. While sunny weather is always nice, there is a certain magical feel to Gastown in the drizzly rain. The restaurant was large, with great friendly servers and traditional decorations.
We started with a complimentary Bread Basket that I thought could have been better to match the sophistication of the restaurant. The bread was not exactly fresh out of the oven, although it had a nice crust and a soft, airy inside. However, I loved the focaccia. It was so soft and a little chewy.
The Linguine Pescatore was a common dish amongst our group. The seafood was fresh and nicely done: mussels, clams, prawns, squid, scallops, salmon, and halibut. Unfortunately, there was only one scallop, which is my favourite seafood… ever. The fish added a nice touch since you eat it with the pasta unlike the shellfish, which you usually eat separately. The linguine was al dente and the tomato sauce very flavourful with a touch of cream.
The Calamari was served with a chili aioli and a red onion bruschetta. The squid had a thin but crispy batter with the chewy seafood nicely done on the inside. I liked the chili aioli but would prefer the bruschetta. I thought it was an interesting touch for calamari.
The Mussels were steamed with garlic, shallot, and Italian parsley in a tomato broth. The broth had a decent herb flavour but could have been thicker with more seasoning. The mussels were okay, nothing outstanding.
Finally, since it was a birthday night, we all had a small bite of Tiramisu. It was a lovely bite. Coffee, liquer, lady fingers, sponge cake, cocoa powder, and most importantly, mascarpone. It was fresh, sweet, soft, moist, and absolutely scrumptious!
It was a really nice dinner, at a nice, fancy, but not over the top restaurant. I think a seat by the window would be a lot nicer and would actually be a great place to enjoy an upscale brunch of light dinner in the glow of the setting sun.