June 18th, 2012
Farm + Table = Fable
Conceptualized during the Top Chef’s most popular episode, “Restaurant Wars,” Fable’s farm to table concept manifests itself in a well thought-out and sophisticated menu.
Take, for example, owner Trevor Bird’s clever take on the Canned Tuna ($12) appetizer, where the fish is cooked in a mason jar with lemon and potato confit. The Slow Cooked Sockeye Salmon ($24) entrée was finished to perfection and accompanied by succulent greens.
Because one star cook wasn’t enough, joining Fable is another Top Chef contestant, Curtis Luk, whose famous macarons often make the Daily Sweet Bites ($10) desert special (cross your fingers for the rubharb version).
The Top Chef title may have escaped them both, but Fable is a winner in our books. —Anya Georgejevic
Fable, 1944 W. Fourth Ave., Vancouver, 604-732-1322, fablekitchen.ca