Snack wine bar ; Wednesdays at Fabrique Saint George
Mæst Food has started serving at Fabrique St-George every Wednesday a few weeks ago.
It’s a niche space and concept, something I think people interested in art, design, food, and wine would really appreciate.
The setting is their tasting room in their Georgean style winery in Mount Pleasant, and the kitchen program in the night is new project for them. I am glad to be part of sharping it from the beginning.
A few things to know before you come:
Fabrique St-George is mostly self-service. Wine is ordered separately at the cashier, and they also have a deli fridge with preserved items, cheeses, and other products.
The kitchen food is a separate system. If you’d like to order food, please come find me, or ask the counter staff to call me over.
The menu is entirely vegetable-focused and all made from plants, though I prefer not to frame it too narrowly to call “Plant-based”.
Some dishes stay on the menu, and I try to add one or two new items each week.
If you need something small excitement on your midweek day, come by for flavourful vegetable dishes, natural wine, and jazz.
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Tomoko Tahara
Chef | Food stylist | Founder of Mæst Food
Tomoko Tahara is a Vancouver-based chef with over a decades of experience in ethical, plant-based cooking. Her culinary work centers on sustainable, seasonal ingredients—often foraged or sourced from local farms, using fermentation or other unique technique—and is guided by a deep respect for technique, culture, and nature.
Tomoko has honed her skills at some of Vancouver’s most respected restaurants, including Published on main, Annalena and The Acorn. She also served as head chef at Harken Coffee, where her inventive, ingredient-focused approach brought a new perspective to plant-based cafe.
Her training includes an internship at Inua( in Tokyo, sister restaurant of Noma) and two terms at MAD Academy in Copenhagen (2022 & 2024), where she further developed her focus on sustainability, fermentation, and leadership in the kitchen.
