As any Vancouverite will be able to tell you, Commercial Drive is the beating heart of the city’s Little Italy. Here, between established old world restaurants and delis, pizzerias, wine, cheese and gelato shops, a newcomer has been gaining the attention of those who crave the ‘Drive’s Italian authenticity. Barely over a year old, Bar Corso has quickly established itself as a hot tip for lovers of meat & cheese boards (salumi & formaggi), and drive-goers looking to enjoy a late-afternoon Aperitivo.
We had the pleasure of speaking with operator Michelle Kanis about the joys and challenges of managing this burgeoning new locale.
Where did you grow up, and how did Vancouver become your home?
I grew up moving a lot, but originally from the prairies. Simply, the west coast beauty and lifestyle brought me here.
What’s one thing you love about this city?
I love the melting pot of humans. Everyone is from somewhere else and have all had their own interesting journeys here. It’s exciting and I love the feeling that Vancouver is a desirable place to be and I feel privileged that I somehow manage to make a living to be here. Seldomly do I meet a true Vancouverite. However, when I do, they will proudly tell me with in the first few minutes of conversation.
Bar Corso looks beautiful and I love the concept! How was it born?
Bar Corso is a passion project that originally came from my Italian-born business partners. They came to me with the idea, and I absolutely loved it. It has had to adapt and evolve since our initial start, but I loved every step of the way bringing it to life – tears, sweat and all!
Describe Bar Corso in 3 words.
Inviting , intimate & high-quality.
What is one of your personal favourite menu items, and what is something that first time visitors have to try?
I am a huge sucker for meat and cheese boards. Our Salumi & Formaggi Board is just so full of all the good stuff. It always has a rotating selection of high-quality imported meat and cheese, and has all the extras like preserves and pickled veggies. Give me a glass of prosecco and I have my ultimate dinner. Something that is classic and must be tried is of course the Polpettine (“meatballs” in Italian). It’s a good menu item you can use to judge an Italian places integrity. If the meatballs are good, you know the rest of them menu is going to be pretty good too.
What would you be doing in an alternate universe if you weren’t working in the restaurant/hospitality industry?
Probably I will always be creating something… I love to create things. Or perhaps something completely different like becoming a comedian or writer. I feel like I have a lot of decent stories to tell…
What advice would you give someone someone wanting to start their own business? What do you wish someone had told you?
Be prepared for things to change quickly! Be adaptable and don’t be upset if things didn’t go totally as planned. Sometimes when the unplanned happens, it works better for a reason. I had many people tell me a lot of helpful things, but maybe to just find time to relax in between the craziness. Its important to take breaks and refresh your mind and energy levels. You will never work your best if you burn out.
COVID has affected us all in different ways. Can you share with us how this time has affected you and your business? And do you have a message to share with the community?
It has been daunting to say the least. Every day, week, month is different. It is overwhelming to make sure you are doing everything possible to keep patrons and staff safe while also keeping your business afloat.
I think if anything, I hope guests will be a little more patient. I can’t have my full staff on as much as I want to. Service is a little slower, we have a lot of extra safety steps in place. So when you are going out to your locale, make sure to not come in in a hurry. Relax, breathe, make a reservation. Show up for your reservation. These are, after all, “strange times”.
What’s coming up for you?
We have our Fall menu launching in the next couple of weeks. We use local fresh produce, and it’s always exciting with new things available what our chef will come up with. We also change up our Cocktail Menu as well. I just like it when our small team is in creative mode. I think its so fun and we love challenges and coming up with unpredictable concepts.
BAR CORSO SHARES FIVE FUN FACTS!
- “CORSO” means avenue, or “DRIVE” in Italian.
- The space where Bar Corso is used to be in was previously a Candy Store, and before that an Italian Menswear store called “Columbus”
- Our Bar Manager is originally from Naples, Italy
- We are actually not a “Wine Bar”, but an Osteria with wine plus cocktails, grappa and amaro
- Osteria means good simple food with good wine
Thanks for taking the time to chat with us Michelle! We at WBD are definitely excited to make Bar Corso one of our frequent destinations on the Drive.
For more info:
Website: barcorso.ca
Instagram: @bar_corso
Facebook: www.facebook.ca/barcorso