Happening @Cabrito Feb 28th, 2017
Book your spot today!
Alex Carriere - Chef Alex originates from France where he trained in 2 and 3 Michelin star restaurants. Since moving to Canada in 2008 he has spent his time cooking at DB Bistro/Lumiere, Nuba Restaurant Group, Le Parisien and Les Faux Bourgeois. Growing up he spent a lot of time in Spain as his father's home is in the Pyrenees and his love of tapas and the overall love of the country was the initial inspiration to open "Baby Goat".
Jamie Stolar - Jamie has been working in restaurants since the age of thirteen. She has recently re-joined the front of house after a 9 years in the kitchen. After completing culinary school in Vancouver, Jamie spent time in the Basque region of Spain staging in slow food restaurants along the coast. Jamie has been with Cabrito since day one and moved into the role of Manager in May after spending the first 6 months in the kitchen.
Jessica De Santa - Newest addition to the management team, Jessica hails from The Dolomites in Italy and has been with Cabrito since day one. Her passion for food came at young age having grown up submersed in the Mediterranean culture. Jess started as a server and rapidly gained a knowledge and awareness of the restaurant which landed her in her current role.
Alicia Whitfield - London born, broadly travelled, Alicia has developed her keen knowledge of mixing and blending by working her way up in the London Bar scene. Her adventurous spirit and creativity shines through in her delicious cocktails. Alicia has been an integral part of the overall success and growth of the bar program at Cabrito.
Please note that reservations are for groups of 6 and more .
2270 Commercial Dr.
between 6th & 7th
Vancouver, BC V5N4B5
Mon, Tue, Wed, Sun
Dinner: 4pm - 10pm
Thursday - Saturday
Dinner: 4pm - 12am
Friday - Sunday
Brunch: 10am - 4pm
Closed on Public Holidays
We take reservations at our party table for groups of 6 or more
18% gratuities will be applied for parties of 8 and above
Please note that the Restaurant is booked for a private function Jan 21st and will be unable to accept reservations.
We pride ourselves on using quality ingredients to deliver an exceptional dining experience. As such we have partnered with unique individuals who are as passionate about their craft as we are.
PHOTOS curtesy of Lindsay Elliott