The story
In 2012, chef Trevor Bird and Ron MacGillivray turned a "Restaurant Wars" concept into reality at 1944 West 4th Avenue. The space—with exposed brick and reclaimed wood beams from the historic Cecil—became the home of Fable Kitchen, one of Vancouver’s early farm-to-table pioneers. The open kitchen was designed so cooks could interact with guests, showcasing their craft in real time.
Fable Kitchen’s menu changes constantly to reflect what British Columbia’s farmers, fishers, and foragers provide. Dishes range from duck breast with rhubarb jam to Pacific halibut, and the kitchen takes pride in relationships with local purveyors. The kitchen is currently led by head chefs Michael Broadbent and Matthew Villamoran, both with deep Vancouver roots. Broadbent’s career spans classical training, a Basque-inspired cider venture, and a popsicle company; Villamoran, a twenty-year veteran, honed his farm-to-table philosophy at Raincity Grill alongside Robert Clark.
Beyond dinner, Fable Kitchen serves a popular brunch (weekends starting at 9 am) with dishes like traditional Benny, Kitsilano Hash, and Johnny Cakes. The cocktail program, overseen by general manager Nicolle Vaupotic, features creative drinks like the Piña y Fuego and a rotating selection of BC wines and ciders. The restaurant’s philosophy: "We will never overbook the room" — keeping space for walk-ins and maintaining consistent quality.
In 2026, Fable Kitchen earned a Michelin Bib Gourmand, an award that recognizes good quality, good value cooking. For a restaurant that has weathered the pandemic, staff turnover, and a decade of change, the nod from Michelin is a testament to the team’s enduring commitment to local ingredients and warm hospitality. Whether it’s a weeknight dinner or a leisurely weekend brunch, Fable continues to tell its story through food that is “locally sourced, locally crafted, locally enjoyed.”
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