House-Made Pasta at Rosalia Osteria

A Michelin-name Italian on Kingsway where spit-roasted meats, seasonal handmade pasta and wine do more romantic work than you ever had to.

Tsawwassen's quiet fine-dining secret: a husband and wife kitchen, dry-aged AAA beef, house pasta and a 4.6 built over a decade.

A tiny, beloved West Point Grey room near Alma serving slow-cooked northern Italian with a menu that changes nightly and often isn't printed at all.

Climb the Robson staircase into a golden room where a six-foot wood grill has been perfuming everything since noon.

Hand-stretched hearth pizza and pasta made that day, in a booth-lined room one block up from Ambleside Beach.

An Ambleside trattoria that only opens for dinner, sets proper white linen, and has quietly become one of the highest-rated rooms in West Vancouver.

A Burnaby Heights pasta institution since 1986 where one bowl genuinely feeds two and the lineup out the door is non-negotiable.

The North Shore's only certified Neapolitan oven, hot enough to blister a margherita in about ninety seconds.

Ladner Village's cozy 4.7-star Italian, crisp wood-fired pizzas and house pasta at prices that make it a weeknight regular.

Run by the actual Fanny Bay farm, this is Vancouver's only tide-to-table oyster bar, and the marble counter is yours.

Chef-owner Giovanni Pagan has kept his parents' Maple Ridge pasta bar going since 1977, and the food, apparently, does the persuading.

A Michelin Guide pick on the corner of Homer and Smithe that runs cafe by day, 800-degree pizzeria by night, and lounge after that.

Port Moody's most-loved pizza, charred pillowy Neapolitan pies from a blazing wood oven, ten minutes from Brewers Row.

French technique and Gastown cobblestones, with an atrium, award-winning cocktails, and a bar that doesn't rush you out.