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Bar Bricco 2.0 Change is good, and details are everything WORDS BY TWYLA CAMPBELL PHOTOGRAPHY BY ERIN WALKER
In September 2023, Daniel Costa opened the doors
to the longest span of consecutive employment
to a revamped, larger Bar Bricco.
years; other members of the team, like Geurin and general manager, Kaitlyn McWilliams, maintain
The increased square footage comes from the
the company employment average of 10 years. This
physical absorption of Corso 32, Costa’s flagship
speaks well of a business in an industry known for
restaurant next door, and the one (of three) on
high turnover and lacklustre dedication.
Jasper Avenue that didn’t survive the damaging economic
impact
of
the
pandemic.
Many
Costa says that keeping creative people excited
Edmontonians revered Corso 32 as one of the best
in this profession and treating them with respect
Italian restaurants in the city and hoped for its
empowers them. “It’s nice working for someone
resurrection, but Costa had other ideas.
who’s invested in you,” Joffe says of Costa. “Your hard work matters. There’s no complacency here. Everyone pushes to get better.”
“It was time,” he says, matter-of-factly. “We made it to 10 years, and I’m happy with that.”
The evidence is in the stellar food and service, and All is not lost. The change bodes well for customers
the amalgamation of the two restaurants means
and Bar Bricco staff, too, many of whom became
you get both. A bigger space offers more tables for
part-owners
Matt
sit-down dinners and a menu that hearkens back to
Guerin, both in the kitchen the day we arrived.
Corso days, but one that also offers Bricco spuntini
At an impressive 13-year tenure, Joffe lays claim
(small plates).
including
Micah
Joffe
and
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