(由 Google 翻译)偶尔,你会偶然发现一种用餐体验,它以低调的精致而非浮夸的风格触动你的感官。Rea’s Italian Restaurant 就是这样一家餐厅,它低调却充满自信,传承了数代家庭传承的意式美食精髓,并真正尊重传统。我参观卡尔加里牛仔节期间遇到的当地人向我推荐了这家餐厅,他们高度赞扬这是城里最正宗的意式餐厅之一。
步入餐厅,迎面扑来的并非夸张的浮夸,而是低调的魅力。餐厅内部装饰着几代人的家庭照片:入口处挂着一幅家庭壁画,配色与我在欧洲旅行时见过的西班牙红颇为相似。餐厅营造出一种亲密的氛围,许多人走进门来,服务员会叫出他们的名字,并微笑着迎接他们。
接下来是菜品。在三次光顾中,我品尝了各种各样的菜肴。 Rea's 的自制肉丸优雅地端上来:新鲜的帕玛森奶酪和香草,热气腾腾。Sandro 特制披萨,意大利熏火腿薄片入口即化,搭配橄榄、青椒和一口咬下去令人回味无穷的卡波科洛奶酪。意面——费拉罗螺旋意面,这道家族招牌菜,堪称克制的典范。
主菜是炖小牛腿配意面,油滑而不慌乱,肉从骨头上轻松滑落,这只有经过精心烹制才能做到。这道菜带有乡村风味和香草的芬芳——这种平衡许多人都追求,却很少有人能做到。
现在,说说葡萄酒。我问服务员 Dante,想找一些来自意大利一家小型葡萄园的葡萄酒。酒单虽然算不上百科全书,但经过精心挑选。在旧世界的深度和地域特色之间,达到了令人愉悦的平衡。我采纳了服务员的推荐,点了一瓶2021年份的Brancaia Tre。这款酒采用来自托斯卡纳马雷玛、卡斯特利纳和拉达葡萄园的葡萄品种混酿而成。这款酒结构良好,酒体适中,与这顿饭完美搭配。我猜想,如果够胆量去拜访侍酒师Dante的话,他肯定藏着几瓶珍稀佳酿,只为那些懂行的人准备。
我想补充一下,服务既灵巧又热情。没有傲慢的打断,也没有机械的朗诵——只有及时、专业的服务,以及那种罕见的家庭式热情好客和自豪感。位置不错,就在市中心北边,还可以临时抢到吧台座位。不过,如果我和朋友们一起来的话,需要提前预订。
总而言之,Rea’s Italian Restaurant 不适合炫耀或进行革新。这里尊崇家族传统,传承多代的秘方和食材,葡萄酒也从不被忽视。这里是一场静谧的胜利,明年我一定会再来参观2026年卡尔加里牛仔节。
(原文)
One occasionally stumbles upon a dining experience that stirs the senses with quiet sophistication rather than ostentatious flair. Such was the case at Rea’s Italian Restaurant, a modest yet confident establishment where the essence of multi- generation family Italian gastronomy is executed with genuine respect for tradition. This eatery was mentioned to me by locals I met during my time visiting Calgary Stampede, who spoke highly of this being one of the most authentic Italian restaurants in the city.
Upon entering, one is met not with theatrical bravado, but with an understated charm. The interiors lean pictured with family photos of past generations: a mural of the family at the entrance, and colors that were similar to the Spanish red’s I have seen during my European travels. There is an intimacy to the space, with many folks walking through the door, greeted by name and smile from the staff.
To the food, then. Over the course of the three visits, I fancied a variety of dishes. The homemade Rea’s meatballs arrived with a studied elegance: fresh parmesan and herbs, and arrived with a visible draft of steam. The Sandro Special pizza, slivers of prosciutto that melted on the tongue, paired with olives, green peppers and a capocollo of commendable bite. The pasta—Fusilli Ferraro, a family signature dish was a triumph of restraint.
The main course, a braised veal shank with pasta, was unctuous and unhurried, falling from the bone with an ease that only comes from proper, patient cookery. It was rustic with flavor and herbs—a balance many aim for, few achieve.
Now, a word on the wine. I inquired with my server Dante, of looking for something from a smaller Italian vineyard in Italy. The list, while not encyclopaedic, is curated with care. There is a pleasing balance of old-world depth and regional specificity. I took my server's recommendation, a 2021 Brancaia Tre. A blend of grape varieties from the Tuscan vineyards of Maremma, Castellina, & Radda. This well structured, medium-bodied wine played beautifully across the meal. One suspects the sommelier (Dante), should one be brave enough to call upon him, has a few rare bottles tucked away for those who speak the right language.
Service, I might add, was deft and warm. No overbearing interruptions, no robotic recitations—just timely, knowledgeable attention delivered with that rare blend of family hospitality and pride. A word on the location, just perfectly north of downtown, with the ability to get a last minute bar seat. However, a reservation would be necessary if I returned with my mates.
In sum, Rea’s Italian Restaurant is not the place for spectacle or reinvention. It is a place where the family traditions are revered, where ingredients and multi-generational family recipe’s are honoured, and where the wine is never an afterthought. A quiet triumph, and one to which I shall most certainly return next year when visiting Calgary Stampede 2026.