mad Yacoub and Jack Lamont of the Glowbal Restaurant Group should think of setting up a school for restaurateurs. They seem to have that secret formula for restaurant success. With Glowbal, Coast, Sanafir and Italian Kitchen already packed to the rafters, the two have unveiled yet another project. And within just days of opening - and on a Monday night, no less - their newest venture, Trattoria Italian Kitchen, was abuzz with excitement. There was neither an empty seat nor an unhappy face in the room.

Italian Kitchen shows a lot of slick self-confidence; the gorgeous, brightly-lit space is immediately welcoming. Box Interiors Design Group smartly divided the old Chianti location into neatly arranged sections. A lounge beckons you to sip while waiting for a much-coveted table. A gorgeous red reflective mirror covers the walls and encases the tables in the rear. Bar seating has a direct view to the kitchen. Elevated communal tables let you to get to know your neighbours.

The menu is traditional Italian comfort food with the Glowbal Group’s signature west coast flair. There a bevy of choices and the menu is designed for sharing. Also, at these prices you won't have to wait until pay day until you can afford a trip to this kitchen.

For starters the antipasto platters are a good route to go. They come either stacked with prosciutto, capocolli, salami cheese, and olives, or in a larger version with items like the eggplant parmigiana, famous kobe meatballs, prawns, osso bucco crochette, clams, and calamari. They’re $11 or $14 per person, respectively. We started with the beef carpaccio atop a gorgonzola polenta. An absolutely divine creation, the forno baked clams came served with a flavourful breadcrumb sprinkling and the brushetta sampling topped three ways – tomato and basil, wild mushroom and asiago, and the delightful chick pea and roasted garlic.

If we’d thrown in a caprese or mixed salad and one of the inventively topped pizzas, we could have stopped there, but we indulged further with the carne and pesce platter ($15 per person) with a half chicken ($12) thrown in for good measure. Every bite of meat, bathed in rosemary, lemon and olive oil, was nicely tender. Other noteworthy options include a lamb shank ($14) braised in barolo, root vegetables, and the popular forno roasted trout ($14) stuffed with lemon and herbs