A Burnaby Tradition

More than a restaurant —
it’s a part of our family.

For over 40 years, Anton’s Pasta Bar has been serving generous portions of classic Italian dishes made with love, laughter, and Calabrian hospitality.

What began in 1983 with just nine tables, three sauces, and a four-burner stove has become a Burnaby institution where friends and families gather around big plates of pasta and good wine.

Inspired by recipes passed down from Tony Mauro’s mother in Calabria, every dish carries a little piece of home.

A Burnaby Tradition

More than a restaurant —
it’s a part of our family.

For over 40 years, Anton’s Pasta Bar has been serving generous portions of classic Italian dishes made with love, laughter, and Calabrian hospitality.

What began in 1983 with just nine tables, three sauces, and a four-burner stove has become a Burnaby institution where friends and families gather around big plates of pasta and good wine.

Inspired by recipes passed down from Tony Mauro’s mother in Calabria, every dish carries a little piece of home.

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Good Food. Good Wine. Good Company.

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Based on 6544 reviews
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Jane CHAN profile picture
Jane CHAN
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I had an issues with my order as part of it was missing. I called the next day and big thank you to Nicolina. She kindly called me back and handled everything so professionally. She gave me several options to resolve the issue and I truly felt valued as a customer. Thank you for the excellent customer service 👍
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Cäptäin Nïchölls profile picture
Cäptäin Nïchölls
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Coming back to one of my favorite restaurants 30+ years later was exciting and disappointing. Every previous time I ate at Anton’s was amazing. The service, the food, and the atmosphere. In fact, the only negative 30 years ago was the line out the door and down the street. That was then, this is now. Same massive portions and the food was, good. But that’s it. Good. Not great. Not, “you have to go to this great place. It’s amazing !!” The service was terrible. My pasta was undercooked. My partner and my daughters were perfectly cooked. Mine was not. I’ve had the tortellini alla panna dozens of times. I barely put a dent in it. Oh, I’ll eat it, but the reheating will be a necessary step in completing the dish. And the atmosphere. So many cool black and white photos of yesteryear… but some are missing and THAT space is evidence of a time past when Anton’s would be full, the staff navigating the tables like season jet pilots and a line up out the door.
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Lora Turner profile picture
Lora Turner
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I've heard mixed reviews before coming here for a friend's birthday dinner, so I was not sure what to expect. I also have very high standards for pasta, so take that as you will. We had a large group, but the wait staff were wonderful and I cannot fault them for any minor errors/delays with some orders - this is a very busy place on weekends, and you should expect to wait in line, especially if you have a large group of 5+ people. Staff is great at going through the line to take names and totals for seating. We did not have to wait long before staff came by to take our orders. My partner ordered the conchiglie zio carmelo and I got the agnolotti cardinale. I personally felt the carmelo sauce was very watery/soupy and possibly lacked adequate protein, but my partner seemed to enjoy it overall. I was disappointed to find my ravioli pasta undercooked (the pasta stuck to my teeth and tasted doughy) in most of the dish and stopped eating 10 minutes in. The sauce was great however, so I took my leftovers home to reheat/cook it through later rather than fuss over it and ruin the vibe for my friend's birthday. I had the chocolate cake for dessert, which is a huge portion and is quite dense/rich. I did enjoy that. I can only assume the ravioli was rushed/cooked in an overcrowded pot, so if I ever return, I might just avoid any future ravioli/stuffed pasta options or just order dessert and a coffee. Overall thoughts/opinions: -huge portions for most dishes, but quality might not be guaranteed -dessert is never wrong -busy but great wait staff -I question if the pasta is the correct pasta (there's a difference between a ravioli and agnolotti, and I'm pretty sure I got ravioli), but as long as you're enjoying your food, and it's close enough, the average person won't care much.
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Evan Duquette
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Amir was the best server I've had in years! The portions were massive, and packed with so much flavor. HIGHLY recommend Anton's
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Robyn Talarczyk profile picture
Robyn Talarczyk
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Perfect in everyday as long as you're not in a rush. Perfection takes time 😁
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Cara profile picture
Cara
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Been coming back for years and always impressed. Portions are massive. Food is delicious. Prices are super reasonable. You can tell the staff actually cares! Love it - will keep coming back!