I need to be upfront with you. Fable Kitchen is my favourite. If you asked me where I wanted to have my last brunch, Fable would be it. With a side of Chef Chris Whittaker’s (Forage) scones.

In my opinion, Trevor Bird is doing it all right. He cooks seasonally. He’s growing stuff on the roof. He’s starting an apiary. He gets in whole animals and butchers them, employing a real nose-to-tail, no waste philosophy.

But all of that wouldn’t really mean anything if his food sucked. Thank goodness it doesn’t.

Fable is a small space, brunch here is a friendly affair. The servers are all pretty laid-back, and your neighbours will likely be sitting close enough to ask you what it is that you’re having. There is also pretty much always a line, so you never know what new friends you’ll make waiting to get in the door.

Photo by Charles Zuckermann.

The last Sunday of every month is Boozy Brunch, and it’s a party. I mean, how can it not be? “Booze” and “Brunch” are the two best words to go together since… “peanut butter” and “jelly.” In this particular case, Boozy Brunch equals half price mimosas (made with orange or grapefruit juice) and Caesars. You really can’t go wrong.

The Fable Berry Bowl: acai, bluebarries, granola, honey, fruit. Photo by Charles Zuckermann

Pulled pork Johnny cakes. Photo by Charles Zuckermann.

Fable Eggs: rustic bread, tomato jam. Sunny side eggs, lardons, mushrooms, potatoes, greens. Photo by Charles Zuckermann.

French toast: whiskey syrup, berries, candied walnuts. Photo by Charles Zuckermann.

Fable Scrambled Eggs, brioche, potato: farm fresh eggs, sauteed spinach/bacon, parmesan. Photo by Charles Zuckermann.

White chocolate chip/cranberry cookies for dessert. Photo by Charles Zuckermann.

Fable Kitchen

1944 W 4th in Kitsilano

Open for Brunch Saturday/Sunday 10:30 am to 2 pm.