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of Luigi's own homemade focaccia bread. They will put cream cheese directly on the dough before anything else, sealing it and preventing tomato acids from turning it to mush. The scrumptious Italian delight will have fresh diced tomatoes and artichokes from their 10-acre farm. Depending on the customer's preference, the pizza may have "salsiccia," a homemade special Italian sausage, sautéed in caramelized onions. Valeria's savoury tomato sauce will turn this pizza into a piece of culinary heaven – homemade from fresh tomatoes and basil and extra virgin olive oil. Not a spicy "pizza sauce," it allows patrons to relish the true flavours of the pizza. On pizza night, the restaurateurs plan a "make your own pizzas" twist: "We will give people an ingredient list and they can pick this or that and we will put it on the pizza." What is your pleasure – prosciutto, tuna, anchovies, peppers, chicken, vegetarian

with roasted eggplant and zucchini? There will be one set price for a pizza, with the customer choosing what goes on that wonderful dough. Another change "Coming Soon" to

Another change coming to The Latch: "My idea is to cover up the patio, put in a few fireplaces, a bar in the middle and do a bistro-style restaurant" the Latch is a new casual dining feature, a "Bistro." Luigi is excited about the less formal format: "My idea is to cover up the patio, put in a few fireplaces, a bar in the middle and do a bistro-style restaurant." They see the changing reality – "Ninety-five per cent of people these days want more

West Coast Fall Enjoy it With a Great Meal On Our Sunny Patios!

casual dining" – but they will still keep a formal dining room. Their bistro fare – pastas, steak, ghoulash, soups, seafood, scaloppina – will be priced lower than dining room entrees. The Cisottos offer a stay-in-your-ownhometown package for couples at $220 per night and singles at $110/night, boasting a three-course dinner, overnight room and breakfast. And starting in September, the first Sunday of every month is a "Customer Appreciation Day," featuring a special hot brunch with items such as eggs benny, salmon, and crepes. Luigi and Valeria extend a heartfelt "thank you" to all their fantastic customers and their support over the years. Changing the shape and form of gold doesn't affect its quality; it just makes it more alluring, more enticing. Ergo, The Latch. For more information, visit

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Seaside Magazine September 2013 Issue  

Think of our publication as an extra dimension of our community space, a place where the West Coast culture is treasured and celebrated. We’...