The Modern Italian Restaurant is the latest project by Alejandro Diaz and Chef Sam Fabbro, the team behind New Westminster’s award-winning el Santo.
Vancouver’s picturesque waterfront community of Coal Harbour will welcome the newest member to its array of gastronomic experiences. NOX, the highly-anticipated contemporary Italian restaurant, will officially open on Thursday, June 9.
Nox is located on the ground floor of the newly opened And-Co community. Named after the ancient Roman goddess of night, NOX offers a varied menu with ingredients inspired by the West Coast’s ‘micro-seasons’ and the Italian philosophy of using what is fresh and local – all in a sleek, minimalist space that also includes a bar and lounge area as well as a back room for private events.
For Diaz, his vision for NOX is one of elegant simplicity and minimalism, devoid of a feeling of pretense and stuffiness, where the enjoyment of the meal takes center stage. At NOX, Chef Fabbro’s dishes will serve as the primary centerpiece and design accessory.
The concept behind NOX is inspired by Fabbro’s Italian heritage and cultural background, as well as his vast expertise in the West Coast culinary scene. Through NOX, he will offer guests a unique opportunity to sample both cultures that have influenced his technique and presentation.
Menu options for lunch and dinner feature an extensive list of delectables. Appetizers include a medley of salads and Cicchetti: small snacks served on grilled bread, with vegetarian and gluten-free options available. Pasta choices range from Marinated Crab Egg Noodles to Braised Pork and Pear Gnocchi, made from red wine-braised pork shoulder, preserved pear, house-made gnocchi, basil and parmesan. Vegetarian pasta options include Braised Leek Ravioli, Butternut Squash Ragu Tagliatelle, and Spring Carbonara Cavatelli. For Secondi, NOX guests will have to make the tough choice between Black Tea Poached Rabbit and Wild Boar, aged in bull kelp, grilled octopus, fried egg, and salsa negra. Secondi options also include Grilled Albacore Tuna, Red Endive Risotto, Grilled Ribeye and Fraser Valley Duck Breast – gluten-free options are available upon request.
A tailored wine list has been handpicked by General Manager and Wine Director Lucia Nahacka and comes from boutique wineries that are committed to sustainable practices, both in Italy and British Columbia.
NOX will be open Wednesday to Sunday from 4:00 to 10:00 PM, with happy hour from 4:00 to 5:30 PM. Dine-in hours will be expanded to seven days per week in the coming weeks. Reservations can now be made online at https://www.noxrestaurant.ca
