Best Formal Italian: Cioppino's/Enoteca

At Cioppino’s (Gold), “entrées like dry-aged rib eye with sautéed spinach and chickpea frites are outstanding and Pino’s roasted Fraser Valley duck with leg confit in savoury orange sauce is easily the best I have ever tasted.”

At Il Giardino (Silver) major deals still get done and designer bags rule at lunchtime. Eons ago, by local standards, the capo di tutti capi of restaurateurs planted his giardino. Now it’s even lusher, its habitués even richer, its cuisine still authentically Tuscan right down to salad greens with Umberto Menghi’s own olive oil.

The palazzo-elegant setting creates a sense of occasion at La Terrazza (Bronze) but this classy Yaletown spot never feels stuffy. Chef/co-owner Gennaro Iorio’s forte is rustic sensuality, seen in a veal T-bone with tallegio cream and roasted tomato polenta fries.

Quattro on Fourth and CinCin score Honourable Mentions.

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