Corsi touch remains inspired

From previous pase

Try perhaps a Braciolette
Piceanti (grilled lamb chops
with barolo and peperoncine
reduction) or the Galletto Al
Martone (narinated Cornish
game hen) or the Saimon
Filato (baked salmon wrapped
in phyllo pastry stuffed with
crab, spinach and artichoke).

Combination plates are
available in both pasta
(Combinazione — $16.95
per person for five different
pasta) and entree categories
(L’Abbuffara — a Roman

* feast — $50 per person for a
minimum of four). And | sus-
pect, if you requested it, a

+ combination plate in the

appetizer section would also
be available.

There are speed bumps to
“overcome as there are in any
new restaurant.

Team cohesion takes time
to develop.

And Mr. Corsi is feeling
his way back in his home
town again. Butterflies and
expectations mix. ;

. But he has built an

impressive entourage, and son:

: Patrick, who has been manag-
ing the Kitsilano Quattro,
a will make regular appearances

~ FILETTO

at Guste. You" be in good
hands then, whether they be
attached to father or son.

And on the table?

You won't be disappoint-
ed.

The Corsi couch remains
passionate and inspired.

Salmone Crudo brings
you thick cubes of fresh raw
salmon in a marinade of dijon
mustard, cognac and cham-
pagne vinegar. Parrott serves
the fish on endive leaves and
decorated with a sprig of
fresh basil. Chili oil adds
spice; black caviar adds colour
and richness.

Gusto’s Fettuccine
Zafferano pairs green peas
with braised duck and saffron
cream in a large ceramic
basin.

Entrees are likewise
impressive.

Parrote’s Anatra Con
Pignoli presented duck breast
roasted with orange-scented
frangelico and decorated with
roasted pinenuts. The
frangelico added hazelnut
flavours to the duck but the
orange added a welcome cit-
ric edge to what can be a

 cloyingly sweet and overpow-

ering liqueur. Also on the
piate: mashed potatoes

speared with sprigs of fresh
save and rosemary; grilled red
and yellow bell peppers,

green beans and zucchini,
yellow and green.

Highly recommended.

Gusto finishes with a
bang.

It stocks a good selection .
of ports, grappas, single malts
and dessert wines.

You'll also find some
standout desserts.

A plate of fresh sorbets,
for example — mango, rasp-
berry, white peach, apple and
blackberry — all rich vet
light.

Or you could try some-
thing more demanding like a
Three-tiered Putt Pastry
Napoleone, Crema Brulee
with fresh fruit or Warm
Chocolate Cake.

Gusto provides North
Shore residents with good
reason to stay north side fora
fine Italian meal; it should
also lure south siders north
for a taste of North Shore
gastronomy Corsi-style.

Antonio Corsi proves you
can go home again. Fine food
fans and the rest of his home-
town will applaud his return.

— trenshaw@usnews.com

NEWS S poi Paul McGrath

Etrusca (pan-ceared beef tendertoin) and insalata Tropicale . (mixed :

greens, marinated strawberries, mango. and Spicy” prawns) served at North
Vancouver's new Gusto di Quattro. ; ;

Take a journ ae «world of colour.
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