Stage.

Stage. Stage Wine Bar is your local Fernwood neighbourhood hot spot serving honest food, fantastic cocktails, and excellent wines.
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Two of our favourites, Evan Nice & Emily have gone rouge, in a 1 night coup this Sunday.  Then, God willing, gracefully ...
08/17/2026

Two of our favourites, Evan Nice & Emily have gone rouge, in a 1 night coup this Sunday.  Then, God willing, gracefully returning the reigns to chef Dylan in a peaceful transition back to power.  

Emily has been on the run from her academic career for some time, hiding in plain sight in some of Vic’s most notorious kitchens & best farms. Been there & done that at Agrius, Part & Parcel, & Village Butcher.  More importantly they keep returning to us which I am most, muchly grateful for.  They also found a home in local farming, starting Ilya , working their way through most of the great restaurant supply farms on the South Island, even working with the illustrious Cam Picyk on some of his amazing special projects.  They are a natural urban forager & flower aficionado (as can be seen by L’Stage’s amazing, dried flower displays).  They can constantly be heard shouting “Vive la Crudité, Flowers & Gard Mange, but more importantly, Vive L’Stage!!!” over and over again, all the day long.  

Nice Guy Evan is a Romanticist who has been high on coke Slurpee’s & cooking since he was knee high to the best cooking instructor ever…his grandmother.  Evan came to us from the motherland (The Fraser Valley) to work side by side as a Sous to our Top Chef Dylan.  He is currently an integral part of our team but before us, he was at Sunflower Café & he too has a large farm influence in his background, most recently spending time at Hopcott’s Farm in the Fraser Valley.  His great aspiration is to one day rival Uncle Pickles in his fermentation wizardry.  

These 2 are both some of the city’s greatest proponents of Slow, Seasonal Food based in Community & the most important ingredients of kindness and good humanism.  With all that they have on their figurative plates they have taken the time to plan an amazing pop up right here at our little Family Restaurant, Bistrot L’Stage.  

This Sunday, August 23rd as summer begins to wind down come be a part of a good thing with Emily & Evan & the rest of our team as we celebrate what’s left of the South Island’s season of great produce & farm freshness.  

Make your reservations now through the link in our bio

It’s been a minute since we’ve done one of these but I think the quality will more than make up for the absence.  This F...
07/07/2026

It’s been a minute since we’ve done one of these but I think the quality will more than make up for the absence.  

This Friday & Saturday, June 11-12 Reed Eidman and our Dylan will be popping up on a two day bender of hard cooking here at L’Stage.  Reed is an East Van boy, a good friend of the restaurant and even better friend of Dylan’s.  He is currently a CDP at the acclaimed St Lawrence, as Sous he worked with Dylan at the beloved Mackenzie Room, and he even did a stint at the notorious Hawksworth.  Like our Dylan, he has been around.

The two of them are gonna have some fun this week going down the French rabbit hole with some very cool dishes that are both modern and a little classic.  The menu is attached.  I am excited, I hope you are too. Book soon, it’s not one to miss.

All shiny & sparkly, Dylan’s hand cut pasta.  For a long time now, the fine people of Victoria have been requesting that...
05/27/2026

All shiny & sparkly, Dylan’s hand cut pasta.  For a long time now, the fine people of Victoria have been requesting that we put pasta on the menu.  Well, here it is.  Dylan has spent almost his entire cooking career making pasta from scratch in some great Vancouver pasta houses.  For nearly a year he has been putting that expertise on the menu at L’Stage.  There might even be a plan for adding a second offer…sshh!  

The current offer is Tagliatelle alla Amatriciana: guanciale(cured pork jowl), tomato (fruit often referred to as veg) hand cut dried tagliatelle (long pasta noodles like you see in the picture), pecorino (cheese that goes well with pasta)

Enjoy

I am an especially odd man.  When I enter a restaurant, I try my darndest to find out what the restaurant does best and ...
01/22/2026

I am an especially odd man.  When I enter a restaurant, I try my darndest to find out what the restaurant does best and like a crazy person, I order that.  Weirdly, I do not walk into Paradise and order risotto with a side of spaghetti, then offer the assumption of meatballs to my husband.  Like I said…odd man, in more ways than you can count.

For a very long time in this restaurant, someone would slam a menu shut and stomp their feet because we did not have mezcal.  Frankly, this would make my wee tiny belly grow robust with a hardy chuckle every time.  But even the best jokes get tired when told too often.  Mezcal has been put on to the backbar to ensure the happiness and well-being of all those around us.  

Alipus San Baltazar is up first.  

Don Cosme Hernandes & his son are small family farmers that make their regional San Baltazar Mezcal in collaboration with a local distillery in the highlands of Oaxaca.  There are no binding contracts in this deal, no exploitation, and no George Clooney.  They combine tradition with modern hygiene & safety.

The distillery not only helps the Hernandes’s with paperwork/certification and access to far away markets such as Victoria BC, where people pay the premium necessary to make this product a viable living.  The distillery also helps them with other issues such as the disposal of the immense waste.  

It is the industry standard to produce 10-12 litres of Vinaza for every litre of Mescal produced.  This very toxic wastewater can severely contaminate the local soil and water supply if not properly disposed of as is the case with many of the more industrial Agave products.  The distillery also helps the Hernandes to ensure that the 7-15kg of wood burned, per 1 litre of mescal made, does not come from the rapidly expanding illegal industry logging the Oaxacan Forest to distinction.   

In an attempt for even greater sustainability, the Hernandes’ also use cultivated Agave Espadín rather than the overexploited wild Agave of the region.  

My new joy is conformity, so it is the great pleasure of my life to bring Mezcal to a place called Bistrot L’Stage.  Temper tantrums be mourned.

Address

1307 Gladstone Avenue
Victoria, BC
V8R1R9

Opening Hours

Monday 4pm - 12am
Tuesday 4pm - 12am
Wednesday 4pm - 12am
Thursday 4pm - 12am
Friday 4pm - 12am
Saturday 4pm - 12am
Sunday 4pm - 12am

Telephone

+12503884222

Website

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