![]() A braised beef and baked potato dish follows, and then a nice olive oil cake. The meat is charred nicely on the outside, and the pieces range from rare to medium rare, with some Tuscan cannellini beans alongside, and that’s it. Enough bones to satisfy all who want one. A warm beef salad with abundant rosemary is served, and then the main attraction, magnificent portions of carved Bistecca Fiorentina. Some crostini are on offer, alongside a truly delicious “True” beef broth. At Nightingale, the force of Cecchini’s personality and the heat, smoke and aromas of huge pieces or grilling meat approach what happens back in Italy.įor this occasion, a few extras are on the menu, though the raw vegetables, oil, and special salt are there. The inside is quite small, perhaps 20 tables, but it’s the outside patio, with its two very long indeed tables, where all the action takes place. Nightingale Restaurant Executive Chef Phillip Scarfone with Dario Cecchini.Īt the Macelleria in Panzano, it feels like a mecca of sorts, and the place is always full. The meat is not the famous Chianina beef (well, about one percent is, and Cecchini is working with a small rancher to bring that breed back), but it is local, sustainable, and, depending on the cut, aged anywhere from 10 to 35 days. ![]() They let each individual decide for themselves if they want or need seasoning, though most times they do not. That is what our restaurant does.” They never tell customers the meat is unseasoned, though. On the table, raw vegetables, good olive oil, and salt we make ourselves. But the simplest things are always the hardest to get just right. The cooking goes very far back, almost Palaeolithic, and it is simple cooking. In a much quieter moment, earlier in the day, over espresso and glasses of water, Cecchini explains his notion of cucina primitivo. Executive Chef David Hawksworth, this evening a spectator and diner, marvels at the sheer volume of steaks stacked all over the kitchen counters. Nightingale Head Chef Phil Scarfone studiously oversees the meat hitting the grills. The heat is intense, and some of the chefs wear tinted goggles as protection from smoke and spark. The Baked Potato with jalapeño, saddler's smoked bacon, creme fraiche, and scallions is creamy and as evidenced in the photo below, comes fully loaded.Dario Cecchini at Nightingale Restaurant in Vancouver.Īccompanied by AC/DC’s Hells Bells blaring from loudspeakers, he parades the steaks around the dining room, and enters the open kitchen where the grills and a specially installed charcoal barbecue pit are in full flame. It is best enjoyed with one of the refreshing sippers from the bar. The chicken packs a satisfying crunch and the meat is juicy and tender within. The Buttermilk Fried Chicken was served piping hot, with the exterior drizzled with spiced maple syrup to give it an extra kick. ![]() The marinated beets are light and flavourful, with the slight acidity of the orange bringing out the sweetness of the beets and the hazelnuts adding texture to each bite. The marinated beets with orange, sherry vinegar, hazelnut, and basil helps to kickstart your appetite, making room for heavier dishes like the Baked Potato with jalapeño and saddler’s smoked bacon, and Buttermilk fried chicken with spiced maple syrup. The best way to enjoy the dining experience at Nightingale is to start with a few share plates and drinks.
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