September 26, 2012

Fable @ Vancouver

As a self-professed Top Chef fan (including the Canadian edition), I had to make a visit to Season 2 runner-up Trevor Bird's new restaurant- Fable. For those of you who watched the show, you'll know that Trevor came up with the name for the team's farm-to-table concept in the "Restaurant Wars" episode. After the show, he took the vision and evolved it into his very own restaurant in Vancouver. Trevor is joined by his fellow contestant Curtis Luk, who is well-remembered for delivering killer desserts on the show!
The interior was very warm and cozy with exposed brick walls. The light fixture with forks was particularly interesting.
Bread is not complimentary here but we were craving some, so we ordered a loaf of their house-baked rosemary focaccia ($4). The bread was delicious, but not really worth $4 in my opinion.
First appetizer was a halibut "Brandade" ($10) with chilled tomato, basil. I liked the bright acidity of the tomatoes, but overall this was probably my least favourite appetizer of the night.
On the other hand, I really enjoyed these chickpea fritters ($9), topped with pickled red onions, shoots and curry mayo. The spices in the fritters were yummy, especially when combined with the curry mayo. The toppings were bright and added a great textural contrast!
We also ordered the daily special appetizer- salmon tartare ($12). This was another winner! The tartare was amazingly creamy and the flavours were really well-balanced. One small complaint- we could've used a couple more pieces of toasted baguette to accompany the tartare.
Upon skimming the menu, we were immediately interested in the duck breast ($24), served medium rare atop a bed of scallion perogie, fiddle heads and cauliflower. Hands down, this was one of the best duck preparation I've ever had- sweet, savoury and spicy all at once! The duck was unbelievably tender and that seared, fatty crust was to die for!
In comparison, our other choice of entrée- potato crusted chicken ($19)- was not as impressive. The potato crust was an interesting concept but the chicken wasn't as tender as I'd like it to be. Maybe we should've gone for the flank steak...
For dessert (and how can we not have dessert), our server recommended their daily sweet bites ($10), which includes dulce de leche macarons, shortbread topped with chocolate and caramel, and a mini blackberry Pavlova. I couldn't decide which one was my favourite as they were all fabulous! The macaron was delectably creamy, the shortbread cookie was luxuriously rich, and the Pavlova was as light as air! I couldn't end the meal on a happier note!
On the whole, I thought the meal was fantastic. Standouts include chickpea fritters, the duck breast (best I've ever had, no kidding!), and that awesome dessert plate!
And there he is- Trevor working away in the open kitchen, looking like he's deep in thought. I wonder if he's cooking up some amazing new dish in his head! Keep up the great work, Trevor! As for me, I can't wait to try Chef Carl Heinrich's restaurant when it opens!
Fable Kitchen on Urbanspoon


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