Edible Vancouver

Doing It His Way

• Photos by Mark Yammine.

• Mark Perrier, shown above, is now the chef at Carlino, the latest from Kitchen Table Restaurants. But this time, he’s not cooking the same old tomato-drenched favourites. He’s cooking the dishes of Italy’s northeastern corner, which owes as much, culinarily, to the Austro-Hungarian empire as it does the Roman one. The best way to experience Carlino — especially if you are new to Friulian cuisine — is to enjoy the “fai tu” menu, shown here. “Fai tu” translates as something like “you do,” and is a sort of Italian family-style omakase, where you put yourself in the hands of the chef and trust him to feed you something delicious.

• Cjarsons - pasta with beet filling, finished in lemony butter and poppy seeds

• Polenta

• Fusi Istriani

• Beetroot Salad