After getting off work early on a Saturday, Chris decided to take me out to Kitsilano area for a stroll and for dinner! His destination: Fable! (C: I heard able Fable from word of mouth. Until now, I only really knew that Fable was opened up by a chef that competed in Top Chef Canada (Trevor Bird, on season 2) and that they serve up some excellently fresh dishes. I really like the inspiration for the name and tagline, ‘From Farm to Table’.)
We walked by around 5:45 and there were already a few ppl lining up to get in. I am on a money-saving mission and really wasn’t all that hungry, I remember reading Fable isn’t cheap so I kept on persuading Chris to skip it. Of course, with his cunning way, I lost and we decided to head back (C: I always win =P). We walked in exactly at 6pm without a reservation and the only spaces available are the bar top area. It was nice as we were close to all the kitchen action…like live show of any cooking competition!
We were promptly given our water and menu. Just when we thought we decided on what to eat, our waitress, Kelly, stopped us and inform us of the specials! Kelly, she has a way with her words! She made everything sound SO DELICIOUS and a MUST ORDER! Have to give her props for knowing all the specials inside and out (C: she made it really hard to decide! Everything did sound really good). She was able to recite the ingredients and methods of cooking for each specials and there were a lot of them!
For appetizer, we decided to get the Canned Tuna! We were intrigued by the name and the mouth-watering description given by our waitress. The dish came in such a cute little mason jar! In the mason jar, there were tuna, lemon-infused olive oil, fingerling potato, tomato and a bunch of herbs (C: fresh albacore tuna to be precise! Everything in the mason jar was sous-vide to perfection). To eat this, you must use some elbow grease! You need to sprinkle the salt on the spoon and then mash everything together into a paste! I had such a fun time mashing everything but it was tiring to do so!
I must say, I have never been a fan of tuna, so I didn’t eat too much of it. I really love the use of lemon oil as that citrous taste and smell offset, if any, taste of fishyness form the tuna. The baked thins of crostini were delicious! I could just eat them like chips on their own! I really appreciate the waitress brings another plate of the house-made crostini! We were toward the end of them and the filling we put on each slice was getting bigger and bigger since there were lots of tuna left still! It isn’t done often that the restaurant will bring another plate of bread so the guest can finish the spread! (C: great combination! Crostinis were very good and the tuna was just packed with flavour. I’m also very happy that our waitress brought us another plate of the corstinis!)
For entree, we originally debated between the Steak Frites or duck breast. After hearing from Kelly, our waitress, we opted for the 8 oz rib eye with lobster perogy and brocolinni! Boy we were so glad we listened! The rib eye was cut into 3 pieces and it was soooo tender, moist, juicy, flavourful! SIMPLY DELICIOUS! (C: That steak is pretty umphy!) I feel like they marinated in some teriyaki sauce as the taste is very familiar to me. Although the rib eye was fabulous, my favourite part of the dish was the lobster perogies!! The perogy was so well done it just simply glide down your throat after stimulating every taste buds on your down with lobster flavour. It was a dream to eat it really! There were 3 perogies and I was very reluctant to split the last one into two to share with C. To me, the sauce is the link that harmonized the taste of the perogy and the rib eye. Not that the two items needed sauce but with it, they just taste so much better! The herbs in chimichurri sauce are well-balanced and not overly dominating of the ribeye’s and perogy’s flavours. (C: The steak wasn’t ultra tender, but the flavours were amazing. I loved the chimichurri sauce so much that I tried to recreate it at home. The perogies were just awesome, although I wish they put in more of that lobster filling in there).
I LOVE DESSERT! I always look at dessert section of the menu first. I already had my eyes on the Blueberry Lavender Tart. But of course, Kelly, our wonderful waitress, had to tell me of their specials! The Daily Sweets consisted of espresso macaroons, brownies and financiers. My dear boyfriend knew how hard it was for me to decide and before I could even utter a word, he ordered both desserts for me! Way to fatten me up sweetie! (C: yea she took too long trying to decide. Might as well try them all!)
The blueberry lavender tart is topped with a scoop of buttermilk ice cream! I think lavender is a hard flavour to blend into food and always has to be cautious when doing so (C: The tart was good, but when you combine it with that buttermilk icecream…heavenly!). You either get no lavender flavour or you over do it that it becomes too bitter to eat. With this tart though, the blueberry and lavender coexisted very well together and they complement each other! With a scoop of the buttermilk ice cream, it is just perfect! The crust is quite substantial as it is not your typical pie crust. I felt like the crust is more of a thinner butter cookie. I am not complaining! (C: I couldn’t actually taste any lavender, but the blueberries were really fresh and delicious. The tart isn’t as crunchy as I thought it’d be, and as Q mentioned it was more like a buttery cookie).
Kelly HAD me at espresso macaroons. Ever since my trip to Europe and had a taste of Laudree macaroons, I was hook and obsessed. In Vancouver, the places that came close to Laudree are French Made Bakery and Chez Christophe. (Maybe a post of just macaroon is in the near future…?)
The macaroons were not bad but they do not match up to Laudree. The shell is not as light as I would like it. I would describe the shell on the dense side and texture is more chewy. It did not feel like eating a flavoured-cloud. The espresso flavour is definitely there and it countered beautifully with the sweetness (C: Probably no macaroons here will ever match up to the fluffy delicate macaroons of Lauderee, but at least these ones had a really good taste to it. It lacked the texture I wanted in a macaroon, but I really liked the espresso taste. This entire dish would have gone really well with a silky cup of brewed coffee!)
The financiers were freshly made! It arrived to our table still warm! Financiers are little buttery almond cakes. When eating that, I wish I had a cup of tea too because the two would pair quite well. Again, very tasty! Quality definitely over quantity!
MY FAVOURITE OF THE THREE….THE BROWNIE! It is very weird to describe the brownie and I believe C would agree with me on this one (C: The brownie was indeed the best! Like a more gourmet oat-fudge bar from sbux, but without the oats. Q: WHAT?! STARBUCKS OAT FUDGE BAR HAS NOTHING ON THIS! Cannot use that as a standard…I feel like C just slapped the Fable pastry chef in the face by comparing it to Starbuck Old Fudge Bar… ) The exterior was delicately crispy. The interior was very moist. It is slightly dense but at the same time light to hold. When you bite into it, it is just WOW…it kinda just melt in your mouth. It is like eating a mouthful of chocolate powder? I can’t describe the texture; maybe C will have better luck with it than me. YOU HAVE TO TRY IT! That’s all I can say! I am very impressed at how something that’s so common and basic, Fable is able to make it so above and beyond! Don’t judge a brownie by its cover
Fable is definitely worth trying it out at least once! Although it is on the pricy side, you get what you paid for! I had such a memorable meal there! If only we made reservation and got an actual table! By the end of the meal, we were sweating buckets as we were so close to the kitchen. PLS GO! IT IS WORTH IT!!!!! (C: I’m really glad we went! I think it’s a fantastic restaurant with a brilliant atmosphere and amazing staff. Delicious and creative food that doesn’t skimp on the portions either. It’s not the cheapest, but for the quality I think it’s fair).
(C: Oh, they also serve brunch now! I will be checking out their brunch at some point to see how it matches up with their dinner service. If it’s anything close to their dinner service, it’ll be a top-notch brunch location!)