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    4.0 (71 reviews)
    Open • 5:00 pm - 12:00 am (Next day)

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    STAGE ATMOSPHERE

    What's the vibe?
    Hipster
    Casual
    Moderate noise
    Happy hour specials

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    Potato, don't be fooled, it' actually relatively tiny.  The dish is about 3-4 inches
    Derek W.

    Ambience: (4 Star) Good decor that works for any occasion. From a romantic meal to a small family gathering, it works. Wine: (3 Star) The wine list is both long and interesting. Be adventurous. Mark up is 100% though, so it's a bit pricier than most. Food: (2 Star) This is where things are hit or miss. Let me explain. First of all, all dishes are essentially tapas style, pricing ranges from $6 to $24 depending on the dish. Some are meant to be more a appie style, and some are more your expected bigger tapas dish. 1) Sardine: Ok honest sardine. Served out of a tin can so you could very well be mistaken in having a canned sardine for $8. 2) Chicken: This is a chicken Terrine which made with chicken thigh served on a bed of very well done egg salad. Easily the best dish of the night Now before, I continue on, the above 2 dishes are type of dishes where you'd have with bread. The bread has to be order separately for $6, sure, we are ok to pay. But the bread is where I had a big issue with and it really is the big reason for such low score. For $6, we essentially got 1 slice of thick cut toast. Nothing more. $6 for a slice of toast, let that sink in. We ended up spending $12 for 2 slices of toasts. Sorry, but that is just wrong. 3) Artichoke: Nicely put together, sauce is interesting 4) Potato: I forgot the fancy name that they use but essentially is a potato bake. Surprising 2nd favorite dish of the night though. Almost a must try. 5) Escarole: This is definitely a fail. It was essentially a broiled romaine lettuce serve with some soggy sauce. 6) Bone Marrow: This is a dish for $13, actually included the same $6 toast for free. (Sorry but if you haven't caught on, the restaurant charging for that toast at the price really bothered me and affected my experience) It was a honest bone marrow but served with something that is similar to relish. Not exactly the flavor profile that I would associate with bone marrow, but I would applaud for creativity. 7) Pork Belly: This is a sous-vide pork belly, and it's not the crispy type. Being a Chinese myself, I'm used to this type of pork belly texture, but I wonder if that is something that is readily accepted by a more general public. The pork belly itself was too salty from the sous-vide without other flavor to add the complexity. The sauce was interesting, but overall as the priciest feature item on the menu, it was a disappointing. We have also opened a $60 bottle. The bill together comes to over $200. It was an interesting experience. As stated above, the 2 best dishes were potato and chicken terrine which are your appetizer / side item. The main feature of bone marrow and pork belly were both disappointing. It is a tough joint to recommend. You have to applaud the concept and attempt of creativity. But pricing and execution was a bit off in my humble opinion on that particular day.

    inside
    Yurim Y.

    So lovely! Food is amazing! The best blue cheese I've ever had. I need the name of it. Everything is intentional. I'd go to Victoria just to eat here.

    Jennifer M.

    I just love this hidden 'wine bar' gem in the hamlet of Fernwood within the city of Victoria, BC. It IS a wine bar as described but it's much more. The hand-written menu changes 7 days a week and while a la carte, one may order 'everything' as its selections could be a 10+ course complete meal for 2-4 people. Favourite dishes have been, the 'first three' which are usually cheese, bread and cornichons; then bone marrow, grilled artichokes, steamed clams, all manner if amazing charcuterie and terrines and unctuous cuts of pork & beef. The wines are thoughtfully curated, sourced from mostly smaller old world producers. The spirits and cocktails are rooted in the classics, served in lovely antique crystal. This is a special little place and I find myself looking forward to each next visit, knowing I'll put my evening in the capable hands of their well cultivated culture (food & mood, drinks, music & especially service).

    Bone Marrow

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    17 years ago

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    9 years ago

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    12 years ago

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    14 years ago

    If you can get a seat...you're in for a e experience. Food, wine, service and atmosphere are all 5 stars.

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    11 years ago

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    16 years ago

    Great food..great wine..great service! We loved this place. I'm a foodie and this place was impressive.

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    5 years ago

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    12 years ago

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    10 years ago

    Good food, good wine, nice ambience, good wait staff. One of the better place I've been in Victoria.

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    8 years ago

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    13 years ago

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    11 years ago

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    8 years ago

    Food is excellent. Service is perfect. And so very fast before a show at the Belfry. We will definitely return!

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    11 years ago

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    11 years ago

    Amazing service, beautiful setting and delicious food. Will definitely visit again and highly recommend!

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    11 years ago

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    15 years ago

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    Page 2 of 2

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    Block Kitchen + Bar - You'll know it when you see it.

    Block Kitchen + Bar

    4.7(80 reviews)
    1.8 km
    •$$
    Locally owned & operated
    Vegetarian friendly

    Fabulous meal and cocktails.the tuna, Korean chicken and gyoza were incredible. The service was…read moreexcellent and the decor really nice

    The service was exceptional, and every bite and sip felt like a little piece of heaven. After…read morenearly every dish, we found ourselves looking at each other saying, "Wow... oh my God, that's amazing." The pork belly bao is generously sized and easily shareable. The bun was incredibly fresh, light, and pillowy, while the pork belly was melt-in-your-mouth tender with the perfect balance of richness and tang from the kimchi. The pickled vegetables added a bright crunch that tasted incredibly fresh. We started with the salmon tartare, and it was phenomenal! Rich, buttery, bursting with flavor, and so good we were literally fighting over the last bite. And the scallop? Order one for each person. Seriously. It's far too delicious to share. It had just the right amount of heat, leaving the perfect lingering warmth that immediately made us want another. Do yourself a favor and give yourself enough time to work your way through the menu, because every dish we tried was outstanding. Each plate was thoughtfully curated, beautifully executed, and cooked to perfection. I like to call it the C³ trifecta: curated, created, and cooked. Without question, this is some of the best food we've had in a very long time. We can't wait to come back (when visiting) and continue eating our way through the rest of the menu.

    Photos
    Block Kitchen + Bar - From local craft beers to exotic cocktails, we have a drink for you and that special someone.

    From local craft beers to exotic cocktails, we have a drink for you and that special someone.

    Block Kitchen + Bar - Duck Spring Rolls with Nam Jim sauce.

    Duck Spring Rolls with Nam Jim sauce.

    Block Kitchen + Bar - Admiral Sho Cauliflower with marinated and fried cauliflower bites, General Tso sauce, sesame, chili thread.

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    Admiral Sho Cauliflower with marinated and fried cauliflower bites, General Tso sauce, sesame, chili thread.

    Rabbit Rabbit - N'Duja Carrots | herbed ricotta, n'duja butter, kinako puffed wild rice

    Rabbit Rabbit

    4.7(11 reviews)
    1.5 km

    It's a cute space, food looks beautifully presented, but each dish's flavor was always just…read moreslightly lacking in balance. We were able to grab same-day reservations for 8pm on a July 4th weekend. The ambiance is nice, with options for bar seating, larger tables, or two tops. Not loud at all. Attentive and friendly service. Seems like a solid date spot or girls night out location. Overall I'd consider this a 4.2 - 4.5 spot. What we ordered: the scallion milk buns (I'd skip), scallop aguachile (best of what we ordered), sesame prawn sando (I'd skip, lacking in distinctive flavor), tuna & green garlic tartare (decent, kind of odd pairing with saltine crackers which lowered the flavor), and the pork & takana tagliatelle (very savory and flavorful, but in a "melted cheeseburger over pasta" way that could be too creamy and rich for a more sensitive stomach).

    The food very good. We had the fries cooked in tallow, the beef tar tar stack, and the mushroom…read moreappetizers. We were just off the ship for a few hours but wanted to check this place out. Sorry I am not sure what the dessert was, but it was very good. We were celebrating my daughters birthday and it was a nice touch with the sparkle firework candle. The atmosphere is super cute, love the Alice in wonderland influence. We were seated at the booth where you can just press a button for the champagne experience, cool concept. The service was good.

    Photos
    Rabbit Rabbit
    Rabbit Rabbit - Popcorn snack

    Popcorn snack

    Rabbit Rabbit - Charred Romaine | miso almond vinaigrette, almond gremolata

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    Charred Romaine | miso almond vinaigrette, almond gremolata

    Brasserie L'ecole - The steak

    Brasserie L'ecole

    4.4(171 reviews)
    1.6 km
    •$$$

    I took my partner here for his birthday. He had never had French food before (I eat it OFTEN) and…read morewanted to try the steak especially. We ordered quite a few items, the beef tartare, the French onion soup, the chicken liver pate, he got the rib eye and I got the duck confit. The tartare and French onion soup were both out standing. Delicious. The chicken liver pate was a good portion and also quite tasty. The steak was good but not phenomenal and for 96 dollars it should have been. The duck confit was bad. Too salty and so dry. I had one bite, took it to go and threw it in the trash. We had a cocktail each and two beers each. The service was pretty slow and not super attentive and missed things. The bill came to 400 dollars. I personally wouldn't go back, I live in Vancouver and there are so many better restaurants. Maybe this place is good for Victoria? My partner had a good time still and that's what mattered And finally we didn't order dessert but it was my partners birthday and they gave him a candle that was just on a little plate... most places will have a small dessert or something that they provide for birthdays. It was really tacky and made the whole evening seem a little cheap and odd.

    There's a certain romance people expect when they step into a French brasserie--the low hum of…read moreconversation, the clink of glasses, a dimly lit room that whispers rather than shouts. Brasserie L'Ecole leans hard into that mood. Maybe a little too hard. Look, I get it. Lighting can be seductive. It can soften edges, blur imperfections, make everyone feel like they're in on something intimate and vaguely cinematic. But there's a fine line between ambiance and obscurity, and this place crosses it with confidence. When the room is dark enough that you're squinting to make out what's on your plate--when you can't even appreciate the color of the food you're about to eat--you start to wonder who this is really for. Diners? Or vampires? And then the food arrives. Let's talk about the French onion soup gratinée--the kind of dish that should feel like a warm, savory embrace. Deep, rich broth. Sweet, slow-cooked onions. That molten cap of cheese pulling apart in long, indulgent strands. Instead, what lands in front of you is a salt delivery system disguised as comfort food. A few spoonfuls in and your palate is already waving the white flag. It's not nuanced, not layered--just aggressively, relentlessly salty. A blunt instrument where a scalpel should be. You start thinking about wine. You *want* wine. But then reality kicks in: what's the point? Pairing anything with this level of salinity feels like pouring a decent bottle straight into the ocean. Whatever subtlety, whatever character the wine might have had--it doesn't stand a chance. Then comes the brasserie burger. In theory, a reliable fallback. In practice? More of the same. Heavy-handed seasoning that bulldozes everything else on the plate. After the soup, it's not just overkill--it's a slog. Each bite feels like work. Finishing it becomes less about enjoyment and more about stubbornness. By the end of the meal, you're not lingering over dessert or debating another glass. You're reaching for water. Lots of it. The kind of deep, desperate hydration that feels less like refreshment and more like recovery. Like you've just spent an afternoon face down on the shores of the Dead Sea. There's a good restaurant hiding in here somewhere; since the service is spot on, buried beneath the darkness, buried beneath the salt. But as it stands, the experience feels less like a Parisian escape and more like a test of endurance. Cheers or Jeers.. .up to you.

    Photos
    Brasserie L'ecole - Inside

    Inside

    Brasserie L'ecole - Charcuterie board

    Charcuterie board

    Brasserie L'ecole - Front of restaurant

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    Front of restaurant

    Stage - wine_bars - Updated October 2026

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