April 22, 2013
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| Duck breast with braised red cabbage, parsnip, duck confit croquette - 3 J's comment > best duck hands down in the city. Sides very good too, but would be best with the agnolotti from the lamb special (see below) Note to self: ask if can sub the sides with the agnolotti next time. |
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| Daily special: Shredded braised lamb shank with cheese agnolotti - 2+ J's comment > very yum sauce, lamb a bit dry, but agnolotti an absolute dream: soft as a pillow and oh so tender. |
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| Spaghetti and Meat Balls: Duck meat ball, tagliatelle, mushrooms - 2+ |
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| Beet salad with herb yogurt, puffed quinoa, coffee streusel - 2+ J's comment > very generous portions of beet, but would have loved more of the yogurt, quinoa and streusel |
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| White cheddar cornbread with chipotle butter - 2+ |
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| Gorgonzola cheesecake with maple caramelized pears, dulce de leche - 2+ J's comment > on paper, this reminded me of the stilton cheesecake from Diva, but it's actually very different. Both very good. |
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| Lemon tart with mascarpone, juniper vanilla - 2+ J's comment > lemon tart quite sour but very good |
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| The Fabled Virgin: Bremner's blueberry juice, Giffard strawberry syrup, Cyoni fresh grapefruit juice, soda, bitter envy - 3 |
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| Fable-tini: Fresh basil, Absolut Vodka, Elderflower liqueur, Cyoni fresh cranberry juice, fresh lime, rhubarb bitters - 2+ |
Extra Comment
A pleasant surprise. In past personal experience, the bigger the hype of a restaurant, the bigger the disappointment; we were so glad to be proved wrong at Fable. We scored bar seats and were seated right in front of the open kitchen so we saw the executive chef plating every dish. We saw first hand the detail and care put on each plate; at least 1 minute per plate. Overall, an excellent dinner.
Labels: kitsilano, western
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