Vancouver, BC, March 12, 2024 - A warm breeze from sun-drenched southern Italy has blown into Cambie Village with the arrival of Osteria Elio Volpe (540 West 17th Avenue), the carefree cousin to Savio Volpe, bringing the bold flavours of Italy’s storied south to meet the freshness of the west coast with a decidedly sunny disposition. Not averse to luxuriating over a glass or two, Elio warmly welcomes guests from near and far to settle in for a spell, come March 14, 2024.

Co-owner Craig Stanghetta’s Ste Marie Studio approached the transformation of the old 4,200 square foot mechanic’s shop with travels through Italy in mind: using a palette pulled from the Kodachrome beach side photographs of Luigi Ghirri – colours striving for vibrancy albeit a bit weather-beaten – and furniture and lighting that skews more residential, pushing against contemporary forms that are over-refined in favour of the more laid back and social feel of the Mediterranean.

“The journey from announcing a new restaurant to witnessing its completion, all based on our collective vision for the concept, is still such an amazing feeling, ” says Paul Grunberg, co-founder of Banda Volpi, the gang behind folkloric neighbourhood spots Savio Volpe, La Tana, Pepino’s, and now, Elio Volpe. “Our team has worked extremely hard on taste testing, training, and preparing Elio Volpe for the public. We can’t wait to open our doors and get cooking.”

Alongside Culinary Director Phil Scarfone, Alan Tam, previously of Nightingale, will helm the kitchen as Head Chef with Vish Mayekar, who is moving over from La Tana and Pepino’s, as Executive Sous Chef; and Jessi Morton, recently promoted to Banda Volpe Executive Pastry Chef, will oversee the dolce with Pastry Chef Tania Petrin.

The menu, above all else, “puts flavour at the forefront…presentation always takes a back seat to product integrity and provenance,” says Scarfone. “We’re showcasing the local bounty while also scouring the globe for premium ingredients.”

Menu highlights include a Yellowfin Tuna & Scallop Crudo with jalapeño, gooseberry, and basil; Whole Roasted Branzino with grilled frisée and Meyer lemon; Grilled Lamb Chops with celery leaf salsa verde and fennel pollen; and fresh pasta and pizza using Pacific Northwest ingredients with old world craftsmanship in mind. The Pepperone Pizza with pomodoro, Castelvetrano olives and shaved button mushrooms is already Elio’s favourite pie.

Likewise, Banda Volpi Wine Director Kristi Linneboe has curated a wine list rooted in Italian tradition, as if collected from Elio’s travels abroad: approachable and fun, celebrating the curiosity and skill of a new generation of winemakers – from a small, independently produced Muscadet to the energetic light-weight Mencia of one of El Bierzo, Spain's most up-and-coming female producers.

The cocktail program, created by Banda Volpi Beverage Director Amar Gill, is an elegant homage to history and regionality – seven Negroni cocktail variations; a selection of local and imported Italian gin, vermouth, and bitters; and, exclusive to the neighbourhood, Elio Volpe’s signature cocktail, the Elio Sour – an effervescent gin sour made with grapefruit hibiscus cordial, orange bitters, and Lambrusco – concocted to transport the drinker directly to a sunny Italian vacation.

“The name Elio has its roots in the Latin word for sun, so we approached the concept with an overwhelmingly warm point of view. We wanted the whole experience to feel fresh but inspired by a time when everything was done by hand,” explains Stanghetta.

To wit, furniture and finishings feel assembled in a studio rather than a factory line – stitch details and fringe work boast irregularity throughout; and the hand painted tiles inset on some tables, along with piping details on sofas and lamp seams, point to this hand-crafted spirit. Another such gesture is the curvilinear walls and rough stucco treatment inspired by Villa La Saracena, the famous coastal holiday home designed by Luigi Moretti in 1955. “We used these walls to create visual interest – to grip light and shadow and evoke the spirit of the beach side forms prevalent throughout the south of Italy. Ultimately, an ode to a sojourn of sea and sun.”

Personally welcoming guests, while leading the front-of-house, is none-other-than hospitality legend Miguel Quezada, who has opened every Banda Volpi restaurant – Savio Volpe, La Tana, and Pepino’s – with Grunberg and Stanghetta. As Restaurant Director, he will oversee the entire Elio Volpe team alongside Banda Volpi Operations Director Jason Cisneros.

Elio Volpe will officially open on March 14, 2024, starting with dinner service seven days a week, from 5 p.m. to 10:30 p.m., with brunch to come shortly thereafter.

Follow Elio Volpe’s journey on Instagram at @elio.volpe. For more information, please visit www.eliovolpe.com.

Vancouver, BC, March 11, 2024 - Bar Susu, Mount Pleasant’s award-winning natural wine bar, is officially moving back to its original home at 209 E. 6th Ave. this spring. After a fire this past summer, Bar Susu had relocated to Novella where the team took over evening operations.

“We were always hopeful Bar Susu could one day return to its original space and after nine months of meetings, permits, and construction reviews, we’re so excited to finally make it happen,” explains Cody Allmin, co-founder of Boxset Collective, the team behind Published on Main, Bar Susu, Novella, Mama Said Pizza Co., Twin Sails Brewing, and Thorn & Burrow Wines.

Bar Susu opened in 2022, inside one of Mount Pleasant’s oldest historic buildings, century-old, built in 1913. The ground floor has housed a variety of colourful businesses in the past, including an antique shop, bargain equipment, art gallery, coffee shop, and grocery store. In its heyday in the ‘90s and through the early ‘10s, it was The Whip.

“Our team has done incredible things on Main Street – some of which we’ll definitely be carrying back with us to 6th Ave,” adds Allmin. “We’ll be at Novella up until the move, and look forward to sharing an official date very soon.”

For more information about Bar Susu, please visit www.thisisbarsusu.com.

TORONTO. March 9, 2024 - Deputy Prime Minister and Minister of Finance the Honourable Chrystia Freeland and the Minister of Small Business the Honourable Rechie Valdez today announced two significant new beer excise duty relief measures for Canadians. 

First, Canada’s annual automatic inflation-based increase to beer, wine and spirits taxes was capped at no more than 2% for two years. Second, additional tax relief was provided for the next two years on each brewer’s first 15,000 hl[1] of annual beer production. 

“Today’s federal beer excise announcements provide critical predictability for the Canadian beer sector and fiscal breathing room for brewers” said, CJ Hélie, President of Beer Canada. “The measures will have a positive impact not only on brewers, but all along beer’s added-value supply chain from the farm to the bar”, he added.  

Under an inflation-based indexing formula introduced to Canada’s Excise Act in 2017, federal beer taxes were scheduled to increase 4.7% on April 1, 2024. This increase will now be capped at 2%. Under the expanded progressive beer banding excise duty relief structure announced, all Canadian brewers will be eligible for an 80% to 90% rate reduction on their first 15,000 hl of annual beer production for the next two years. 

The new banding structure will benefit all brewers but will be particularly beneficial to the smallest 1,240 Canadian brewers producing less than 15,000 hl annually.  

“This is really great news for the beer and hospitality sector, and we greatly appreciate all the support we have received from Members of Parliament in helping to address our current economic challenges”, Hélie added.    

Stickier inflation than hoped for and the ongoing impact of aggressive interest rates hikes have combined to significantly impact family budgets and their discretionary spending, including enjoying a social pint of beer amongst family, friends, neighbours, or co-workers. 

We appreciate the Government’s positive response to a vast coalition of consumers and local businesses across beer’s value- chain including brewers, bars and restaurants, organized labour, grain growers, and chambers of commerce that had called for the need for beer tax relief.

TORONTO, March 6, 2024 - Beer Canada is pleased to announce the appointment of Andrew Oland, President & CEO of Moosehead Breweries Ltd., as the new Chair of its Board of Directors.

As President of a Canadian-owned mid-size brewery proudly operating in Atlantic Canada since 1867, Mr. Oland brings a wealth of experience and a deep understanding of the Canadian brewing landscape to his new role.

Mr. Oland follows in the footsteps of his great grandfather, George B. Oland, his grandfather, Philp Oland and his father, Derek Oland, as Chair of Beer Canada’s Board of Directors.¹

"I am honored to assume the role of Chair of Beer Canada's Board of Directors during this dynamic period for our industry," said Andrew Oland. "I look forward to working with my colleagues to enhance the operating environment for brewers across the country and to promote the responsible distribution, sale, promotion, and consumption of beer” he added.

Andrew Oland will serve with current Beer Canada Board of Directors, Chantalle Butler, Molson Coors Canada, Anders Rud Jørgensen, Waterloo Brewing, Marcelo Michaelis, Labatt Breweries of Canada, and John Sleeman, Sleeman Breweries Ltd.

Beer Canada extends its deepest appreciation to outgoing Chair, Fred Landtmeters, for his dedication and leadership during his seven-year tenure on the Board with the last two and a half years as Chair.