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Andrey Durbach to open Southern Italian Restaurant. Pizza! (Vancouver)

fmed Apr 19, 2010 06:14 PM

Solid rumours of Andrey Durbach (La Buca, L'Altro Buca, Pied a Terre) opening an A16-like Italian restuarant that will feature Neapolitan pizza. I hear he almost secured a place, but the deal fell through. You know it'll be good if Andre Durbach is at the helm.

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    _js_ RE: fmed Apr 19, 2010 06:34 PM

    Oh goodie. . .finally! I'm guessing the price point will be higher? Now, if only we can get good pizza at rock-bottom prices in this town. . .;)

    4 Replies
    1. re: _js_
      fmed RE: _js_ Apr 19, 2010 08:11 PM

      It probably be La Buca-esque in price range. So not inexpensive, but not Cioppino's. My guess is $16 pizza and $24 mains - in that range/average +/- a few dollars.

      1. re: fmed
        grayelf RE: fmed Apr 19, 2010 10:41 PM

        I remember him saying after a meal we had there that he had contemplated buying the pizza place next door when it closed for something similar but had let it go -- I was so sad but now I have regained hope :-). I wonder where it will be?

      2. re: _js_
        e
        eatrustic RE: _js_ Apr 19, 2010 11:06 PM

        Rock bottom prices? What's with that? Sure, flour, water, yeast and salt are cheap but the expertise needed to make and maintain them are not. We already have some of the cheapest pizza by the slice in the country and look where that has left us. (unless of course you're kidding?)
        I'm sure that someone like Andrey who is very savvy when it comes to pricing/quality will charge whatever he thinks will be sufficient to make this project work.

        We are so starved for good pizza in this city that paying a bit more is not something I'll worry about if the quality is there.

        In any case, the prospect of such a quality, value priced project of this nature? Be still my beating heart!!

        1. re: eatrustic
          b
          betterthanbourdain RE: eatrustic Apr 21, 2010 02:48 AM

          hmm but good cheeses and tomatoes are not cheap. neither is good ingredients for toppings that isnt mass produced.
          the pizza dough will be a process to figure out but shouldn't be hard.
          agreed that the dollar slice pizza killed any opportunity for real pizzeria's to blossom.
          imho, you would need some volume of pizza's to be sold for it to be viable.
          other words, you cant make the best pizza and sell 39 pizza's a day to make it successful or viable.
          otherwise the work, labor and cost would make it unprofitable. but if anyone can figure it out, it's probably be ADurbach
          too bad pino doesnt make pizza.

          just curious besides ah beetz and steveston does anyone have suggestion for the best pizza place in GVA?

      3. b
        betterthanbourdain RE: fmed Apr 23, 2010 03:50 AM

        sold l'atro buca and bought Ping Cafe\

        http://scoutmagazine.ca/2010/04/22/du...

        8 Replies
        1. re: betterthanbourdain
          fmed RE: betterthanbourdain Apr 23, 2010 06:51 AM

          Hmmm...could this be the place? That space is a good size for a pizza-only joint with a slice takeaway window. Oven in the back, a few tables and communal seating in the front.

          1. re: fmed
            grayelf RE: fmed Apr 23, 2010 08:06 AM

            Never did make it to Altro Buca -- too lazy to go downtown when there is a Buca practically in our backyard. Super stoked about whatever they put into Ping if Chef Durbach is involved.

            1. re: grayelf
              starlady RE: grayelf Apr 24, 2010 07:37 PM

              Me too!!! I'm so looking forward to having him in the 'hood!

            2. re: fmed
              t
              TFA RE: fmed Apr 24, 2010 09:20 PM

              Pizza oven will not fit in Pings.

              1. re: TFA
                fmed RE: TFA Apr 24, 2010 10:07 PM

                Hhmm...then what is AD planning here, I wonder? We'll just have to wait and see I guess. La Buca 2?

                1. re: fmed
                  grayelf RE: fmed Apr 24, 2010 11:50 PM

                  I dunno about calling it Parkside again -- seems like unless it is high end it could put people off expecting the same kind of food prices?? I'll be there no matter what they call it though :-).

                  1. re: grayelf
                    fmed RE: grayelf Apr 25, 2010 10:45 AM

                    I just re-read the Scout article. When it was first posted, Andrew didn't mention the "30 seat Parkside" concept. It was (to paraphrase) "concept to be determined"....so this can't be the place if that is the case.

                    Perhaps the pizza joint was trumped by this new development? Or is he opening yet another place?

                    1. re: grayelf
                      waver RE: grayelf Apr 26, 2010 08:57 PM

                      Agreed, whatever it is, I'll be there (but could I put in one tiny vote for some sort of Parkside reprise - I loved that place).

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