ailing from the mecca of progressive dining that is Portland, OR, Audrey Alsterberg arrived in Victoria in the mid-1980s to be greeted by a culinary draught. She immediately threw herself into the local food scene, working alongside other pioneering chefs to change the way Victoria dines. Inspired by her talented and fearless peers, Audrey soon caught the entrepreneurial spirit and decided to plant her own vibrant roots in the downtown core.

Audrey often frequented an avant garde juice bar in Seattle. The Gravity Bar, located in historic Pike Place, literally buzzed with energy, giving birth to a culture of its very own.

FUSING HIPPY-CHIC NEO-NOIR RETRO-FITTED COOLNESS, THIS PLACE BROUGHT TOGETHER THE BEST OF THE BEST: HEALTHY, DELICIOUS FOOD IN A TRENDSETTING ATMOSPHERE.

Audrey was smitten with the concept and she wanted to be the one to bring it to Victoria.

Working with friends in the restaurant business, making decisions that helped those businesses flourish, Audrey saw her seed of an idea start to sprout. When she spotted an empty storefront on Lower Johnson St., she immediately thought, “A little Gravity Bar!”

ust as industrial rebar gives support and strength to structures, tasty, nutritious food provides valuable support for the body and mind. With this philosophy, Audrey set to work, transforming the 550 sq. ft space into Rebar Modern Food.

Very much a labour of love, audrey spent hours precariously perched on scaffolding, applying a most likely toxic silver boat paint and corrugated metal siding to the walls. 

She accented the space with an ethereal touch of femininity (twinkly lights and plastic roses) and even brought in the electric stove from her very own kitchen.

Rebar opened its doors to the public in February 1988. During a blizzard. That first day proved to be a model for what Rebar would become—the little restaurant that could.

Even in the blinding snow, Rebar took in $400 that day and enchanted a steady stream of regulars to keep coming back for more. Like the juices they were serving, everything about Rebar was new and fresh and people wanted to be a part of it. Growth was organic and, as demand for Rebar’s wares increased, so did Audrey’s staff, bringing with them ideas for menu items that are still customer favourites to this day.

But before her team could get too comfortable, trouble came knocking in the form of a fire inspector.

arely a year in, a fire inspector determined Audrey would need to install a ventilation system in order to continue cooking at Rebar. Since the architecture of the building made this impossible, Audrey only had two options: close the doors or break the lease and re-locate.

She re-located. Nestled in the heart of Bastion Square, Audrey found an odd-ball half underground empty space for lease that had previously been home to a store that sold military memorabilia. The building was constructed for the Royal Trust bank in the 1930’s and the space that would become the Rebar’s kitchen was the bank’s vault (so you know the food is safe!). With the help of an insightful loan manager, the only one in Victoria who could appreciate Audrey’s passion, Rebar primed to be reborn.

BUCKETS OF GREEN PAINT, KITSCHY SECOND-HAND ART AND THOSE SIGNATURE MEXICAN-OILCLOTH TABLE COVERINGS WERE JUST A START.

Soon local artists and artisans were contributing to Rebar’s eclectic feel, creating the iconic pieces, like Ken Banner’s auto-glass Elvis and Sandra Millot’s colourful mosaics, that encapsulate Rebar’s culture to this day.

A bigger space called for a bigger staff and Audrey began to build a team of family and friends that shared her vision of delivering seasonal, local, organic food and doing it really well.

ver the past twenty-some years, Rebar Modern Food has grown into a downtown Victoria institution. People come from all over the world to munch on the health sustaining, casual decadence that Rebar serves up and bask in the bohemian vibe Audrey and her team created. Rebar has even seen its fair share of celebrity patrons: K.D. Lang was practically a regular for a time, with an obvious penchant for hotcakes, and Olympia Dukakis had a piece of pumpkin pie delivered to her suite at the Empress every day of her stay in Victoria. Rebar even took a role of its own in the original Final Destination film (now a cult classic), receiving a makeover to appear as Le Café Miro, located in France.

But the reason that Rebar still holds such a prominent position in the Victoria food scene is its people.

Throughout the years, Audrey and her staff have been through and seen a lot, from flooding and fire, to breakages and no shows, yet there has always been laughter and an overwhelming sense of community.

THERE HAVE BEEN PARTIES, WEDDINGS, BABIES AND FUNERALS OVER THE YEARS AND STAFF HAVE GONE ON TO CREATE THEIR OWN SUCCESS STORIES.

Some staff have been with Rebar since its infancy, most notably Billy Hilton, who Audrey muses is loved by all and makes Rebar, well, Rebar. Many staff have come and gone, only to come back again.

Gord Martin opened the ‘Bins’ in Vancouver; Rob Bellamy moved on to the ‘French Laundry’ restaurant in California; and local cooking instructor extroardinaire, Heidi Fink, managed the Rebar kitchen for a time. The list goes on.

There are so many creative and passionate people that contributed, past and present, to what Rebar is today. Rebar is fortunate to boast such a dedicated staff, who have truly become family over the years.

And now, Audrey’s son Shamus has stepped in as Operations Manager for all 3 of the family businesses: Rebar, Cascadia Bakery and Pure Vanilla Bakery & Cafe, collectively, the Rebar Group.

Audrey’s vision to nourish body, mind and soul continues to flourish and grow and Rebar continues to let people…

 EAT REALLY WELL