Cabrito

Commercial Drive Blog – Cabrito

The smile on Executive Chef/Owner Alexandre Carriere says it all. His passion is food and Cabrito is a true gem ‘On the Drive’.

 

Opened on December 1, 2015, Cabrito Tapas is a one-of-a-kind find: a well-executed menu of nibbles, brunch, sandwiches, salads and soups, fish, seafood and meat, charcuterie and pastries. Having previously worked for Michelin Star restaurants, Chef Alex brings a truly international flair to Cabrito.

 

“My background is very French and very fine dining,” he says. “What we’re doing here is something more relaxed and very casual, but with the technique of fine dining.”

 

 

Wanting to bring a European flair to ‘The Drive’, Alex’s vision was a place where everyone could “enjoy good food, good music and good ambience”. To that end, Cabrito delivers on all counts.

 

“We’re very well known for our cheese charcuterie and sausage,” he adds, “and we work a lot with local farmers.

 

In addition to great food and wine, Cabrito also showcases local Craft Beer.

 

“We have three taps that we rotate and every week we’re changing to show what’s happening in Vancouver with BC Craft Beer. So we’re supporting places like Brassneck, Postmark and 33 Acres.”

 

And that’s not to mention a great selection of spirits.

 

“We have a major bar program as well,” says Alex. “A lot of people come here to try our Sangria and our Cocktails.”

 

When to visit? May we suggest weekend brunch; available Friday to Sunday from 10am – 4pm; they’re well known for the Salmon Benny.

 

“If you’re looking for late-night tapas, come by on Thursday, Friday or Saturdays because we do late night ‘Appy Hour’ from 10-Midnight or pop by when we have music events,” he adds. “That’s pretty cool.”

 

Cabrito – Tapas Bebida, 2270 Commercial Drive, Vancouver, BC

www.cabrito.ca 

 

Recommended dishes:

Salmon Benny GF: 2 poached eggs, Pacific smoked salmon, roasted potatoes, creamed spinach, smoked cherry tomatoes & dill hollandaise sauce

 

Jamón Ibèrico de Bellota

100% acorn-fed Pata Negra pork leg, aged 36 months (hand-carved)

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