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They catch your eye the minute you step into the peach-toned room tucked away from the bustle above Robson Street; the dancing flames from CinCin’s new Grillworks Infierno wood-fired grill draw the eye to the open kitchen where chef Andrew Richardson can be found cooking up a storm.
A beloved West End institution since 1990, CinCin has breathed new life into its menu thanks to the addition of this two-metre stainless steel behemoth — the only one of its kind in Canada — which is allowing a gleeful Chef Richardson loose on creating a new flame-licked menu. “It’s so primal,” beams Andrew. “Cooking with wood and fire is a very European thing, we’re going back to our roots here.”
Cooking on the new grill brings its own challenges: turn on the oven and you’ll get the temperature you expect, but cook with fire and you’ll get something new every time. Andrew relishes that. “It’s so versatile. You can cook meat, fish and even dessert with the grill,” he says. “We even use the embers and the ashes, every dish will have some element that’s been touched by the fire.”
haida gwaii sablefish seared in cast iron, sunchoke, gigante beans - venturi schulze balsamic vinegar
yarrow meadows duck breast, risotto of farro and black truffle - spit roast celery root
red wine braised carrots and short rib of beef, ash smoked potato gnocchi and cipollini onions
whole wood grilled branzino with violet kale, potatoes, caramelized onions & pancetta
fillet of halibut with asparagus and morels, potato and green onion crocchetta - spring pea tip sauce
slow cooked crispy pork & flame grilled octopus with soft polenta & rapini - salsa verde
fire roasted hanging local farmer chicken with salt baked celery root, sieglinde potato purée & parsnips
alberta lamb rack grilled over wood embers with casteluccio lentils, salsify, carrots & pistachios
AAA tenderloin of alberta beef
AAA beef t-bone in the style of florence
AAA bone in tomahawk of beef tagliata
AAA montreal veal chop tagliata
ash roasted onions, potatoes with prosciutto & parmesan, green kale & salmoriglio
warm mixed olives
slow cooked whole garlic bulb
swiss chard stems & leaves
roasted carrots with tarragon
roasted sieglinde potatoes
wild and cultivated mushrooms
alder wood grilled alaskan sea scallop each
alder wood grilled wild black tiger prawn each
warm caramel apple tart, vanilla sable, salted caramel and vanilla gelato
tahitian vanilla panna cotta, caramelized almonds, poached bc rhubarb and almond tuile
meyer lemon curd with alder smoked pistachios, candied lemon & citrus gel
tiramisu of espresso soaked ladyfinger, mascarpone cream, maple syrup & caramelized cocoa nibs
valrhona dark chocolate crema with toasted hazelnuts, dark chocolate crumble and praline sorbet
house churned ice cream and sorbet daily selection
house made chocolates
macarons
sunchoke soup with stinging nettles and sunflower seeds
baby meatball and cannellini bean soup with root vegetables, sage and first press olive oil
grilled romaine lettuce and smoked salmon, pickled red onion, crunchy chick peas, rosemary and chili
goat cheese salad, golden and chioggia beets, smoked orange vinaigrette, pistachios and red radish
buffalo mozzarella with wood grilled green asparagus, pea tips, parmesan, balsamic vinegar and olive oil
glorious organics green leaf salad with edible blossoms, pickled ramps and red radish - elderflower vinaigrette
fire grilled and stuffed calamari, shishito peppers, arugula and piquillo pepper sauce
wood grilled wild prawns cooked on a rosemary branch, taggiasche olives, meyer lemon and watercress
carpaccio of veal with horseradish and parmesan, arugula, pickled kohlrabi - carpaccio sauce
prosciutto di parma with foie gras on crostini with mostarda di frutta
salumi misti, prosiutto san danielle, capocollo, black truffle salami & iberico chorizo, grilled ciabatta & pickled fall vegetables
also available as a main course
tagliatelle al ragù, braised beef bolognese with pancetta red wine & tomato
casarecce with spicy sausage, tomato, chili, rosemary & parmesan
pappardelle with tuscan style braised short rib of beef, red wine, tomato & black pepper
ravioli of ricotta and parmesan, truffle vinaigrette and parsley - roast hazelnuts
potato gnocchi with new season green asparagus, ramp leaves and basil - boschetto al tartufo
rigatoni with fresh tomato, olive oil & basil
organic carnaroli risotto, butternut squash, gorgonzola and walnuts
wood grilled alaskan sea scallops, risotto of stinging nettles with preserved meyer lemon
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Food was decent, but nothing special. Most definitely overpriced for what it is. As well, it was so boring in there, my friend & I were getting tired of having to focus to hear each other. I felt the tables were a bit close together - felt a bit crowded, which probably only added to the bad atmosphere. Nothing bad about our evening there, just nothing to entice us to go back again.
A great restaurant with a really cosy, warm atmosphere. Were there during our honeymoon and the staff was really pleasant. The food was very good, if a bit pricey. Tried one of the BC wines and was surprised by how good it was. Service could have been more attentive but was sincere and friendly when we got it. Would recommend you try it if only for the atmosphere and the food
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