Restaurant review: Farina a Legna

After a lengthy delay we finally made it to Farina a Legna in North Vancouver.

This is a sister restaurant to Farina Pizzaria on Main street near Chinatown. The North Vancouver location is a larger space, with a slightly expanded menu

While the original Farina was a pizzaria, Farina A Legna is a pizza and pasta place.

We started with polpette al forno

This is a trio of ground beef & pork, covered with tomato sauce, and baked, then topped with grated parmigiano reggiano, and torn basil leaves. These were pretty good meatballs. They were fairly tender, and savory with a bit of a acidic tang from the tomato sauce, and some earthy savoriness from the parmigiano cheese.

This was followed by the brascaiola pizza.

This a hand streched thin crust pizza topped with a white sauce, proscuitto, peas, sliced mushrooms, and mozzarella. This was a fantastic pizza. The crust had nice blistering around the edges, and a good char underneath. The proscuitto was savory and tender, the peas provided a nice contrasting texture. This pizza is as good as I remember it from the sister restaurant (Farina Pizzeria) in Vancouver.

The dining room was kinda rustic and homey. And this location is much more amenable than the original location.

Our server was pleasant and attentive.

The restaurant was not particularly busy on this day (I think we were one of three occupied tables). They were not spaced that far apart, but the restaurant was adhering to the current public health guidelines (checking vaccination status, staff wearing masks, hand sanitizers available at the entrance, etc).

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