Great atmosphere!
The best place in town to go for a drink or bottle of wine. The ambience is the best in town. The same amazing bartender "Chris" greeted me for the past 7 or more years making customers feel like they are at home, however, he seems to have disappeared and the place is not quite the same, but still very nice. The food is good, however, it is not my style. I find the food to be a little too experimental and odd. A total celebrity hang out.    [13 Sep 2004 04:29:23]

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Recommended Dishes: Chicken

     ­Joe Man, Vancouver   

Awesome Eats on Robson
We found CinCin (pronounced Chin Chin) through the suggestions provided by the concierge in our hotel. We are happy we decided to eat here. After a short walk up the stairs from bustling Robson Street, we entered a beautifully serene space in Tuscan colors with candlelight, softly glowing chandeliers and wall sconces, dark furniture and white tablecloths. We chose to sit on the open patio which was radiantly heated. From there, it was a dining experience to remember. A friendly young lady took our cocktail order. We're very picky about the brands we drink and found that CinCin had the brands that other restaurants can only guess at. After that, Gerry, our waiter, arrived to review the menu with us. The menu is not so extensive as to be overwhelming. Instead, it offers the best of what is locally fresh and available and is nicely balanced between meat and fish courses. Being a "cucina", there is a slant toward Tuscan cookery but, as far as we're concerned, that can be the finest in Italy. There were two of us and we both chose different dining paths; one going the seafood route (carpaccio starter/stuffed wild trout main) and one the meat route (Spatchcock quail starter/veal shank main). The challenge was in trying to decide which wine from their well chosen list was appropriate. Should we have one with the first course and another with the main or some middle-of-the-road choice that would cover all bases. In no time, the sommelier appeared and, after some discussion, he pointed us to a Pinot Grigio (BC Okanagan Valley, of course!). Not normally a Pinot Grigio fan, I was skeptical but my skepticism proved unfounded when we discovered a nicely balanced white that covered all bases. And nicely priced, as well. Bravo! After dinner, Gerry reappeared with the menu containing desserts, coffees, teas and a broad range of ports, sherries, single malts and premium whiskies. He suggested a Black Forest Cake that was special that night and, as much as we're not dessert eaters, we decided to split a slice. It was the most wonderful Black Forest Cake I have ever eaten; not heavy, perfectly whipped cream, brandied cherries, chocolate mousse and dark chocolate shavings. Yum. This, along with some delicious coffee and a good single malt, was the perfect end to a perfect meal. Do not miss CinCin!    [17 May 2007 14:07:07]

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     ­PRFsfo