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A charcuterie-curing room built by chef Laurie Munn has added depth to Brio’s Italian-sponsored menu. From coppa to braesola to p‰té to the daily sausage, Munn shows abundant talent. The menu changes weekly (even daily) to reflect what’s fresh and available. Hosts Greg Hays and Silvia Marcolini warmly work the room. Wine list is extensive, with many unsung B.C. bottles, worldly picks, and rarities, all reasonably priced.

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