The story
Nero Tondo is a small, unassuming restaurant on Powell Street in East Vancouver, where the cooking is driven by one constant: change. “No set menu, no routine—just pure, seasonal creativity served on your plate,” the team writes. That ethos has earned the restaurant a Michelin Recommended distinction, a nod to its unwavering commitment to showcasing British Columbia’s bounty in its most natural form.
The kitchen is led by chefs and co-owners Lucas Johnston and Devon Latté, who met while working at Vancouver’s Acorn restaurant in 2018. After running that kitchen together for five years—collecting a Michelin recommendation and other accolades along the way—they opened Nero Tondo to double down on their hyper-local approach. Every ingredient tells the story of the province: from farms like Cropthorne and North Arm, to foragers, fishers, and friends listed on the menu with gratitude.
Nero Tondo does not offer a static menu. Instead, the food follows the seasons and the availability of ingredients from trusted purveyors. “Fresh, local, and ever-changing” is the guiding line. A sample evening might begin with Nero Tondo Sourdough, served with leek top oil and Fernie Cabernet vinegar, or tempura squash with elderflower ponzu and lobster mushroom seasoning. Main dishes like hand-shaped cavatelli with leek “cacio e pepe” or Albacore tuna served two ways—tartare and cured loin—highlight the kitchen’s technical range and respect for simple, quality product. For those who want to surrender to the rhythm of the kitchen, a Chef’s Prix Fixe sharing menu is offered at $79 per person.
The drink list follows the same philosophy. Wines, beers, ciders, and cocktails are sourced almost exclusively from BC producers—Think Whispering Horse sparkling from Yarrow, Averill Creek Pinot Gris from Vancouver Island, and Osake sake brewed on Granville Island. Even the zero-proof options, like a dealcoholized Chardonnay from Glimmer in Penticton, stay local.
Front of house is led by sommelier and general manager Meghan McDowell Johnston, alongside Alex Nicassio, creating a warm, informed experience that mirrors the kitchen’s dedication to region. The space itself is casual enough for a weeknight dinner but precise enough for a special evening out—fine dining without pretense.
Nero Tondo is open Tuesday through Saturday, closed Sunday and Monday. There is no set routine here, just a continuous conversation between the land, the sea, and the plate. That conversation, as the Michelin inspectors recognized, is well worth joining.
Recognition
Ambience
Details
Location
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