I’ll admit it: I didn’t expect to be at Argyle Street’s The Pint Public House. Perhaps I’m stuck in decades gone by, but it’s hard for me to get past visions of beer-filled evenings in my early 20s at The Argyle Street Bar & Grill, which long occupied the large space The Pint now calls home.
The last time I stepped into The Pint was back in 2021. A group of us had made a last-minute booking for a pre-Neptune bite. The meal was unremarkable, the room felt tired, and the restaurant bore the wear and tear of neglect. I didn’t think much of it after that.
Fast forward a few years. Last week, at the behest of a colleague, I walked back in for a lunch meeting and was met with something unexpected: noticeably better food and a clear commitment to the space that went beyond beer taps and flat screens.
That left me wondering: who’s behind this turnaround? From a brief exchange with a well-kept man working at a nearby table, I learned he was Damon Kestle, the co-owner. From what I gleaned, it was obvious he represented the person behind that commitment.
Born and raised in Nottingham, England (and, like me, a supporter of Nottingham Forest football club), Kestle grew up around hospitality. His father was a kitchen designer with a small bistro above the showroom. As a teenager, Kestle would make pans of lasagna and moussaka for the bistro. His first outside job was at McDonald’s, which he credits as formative saying, “they provide excellent training and are very meticulous about cleaning and systems.”
From there, he worked in nightclubs, rising to assistant manager before running gastropubs in London. A move to Toronto brought him to The Loose Moose part of Service Inspired Restaurants Corporation (SIRC), which owns chains like Jack Astor’s. After a stint in the UK with Nando’s, he returned to Canada to manage special projects for SIRC. Eventually, he bought The Pint in Toronto, and in 2022 seized the opportunity to take over the struggling Halifax outpost.
Reviving a pub that had lost its way wasn’t new to Kestle—he’d done the same at The Loose Moose a decade earlier. Still, he admits it’s not easy: “that’s the biggest obstacle we had to overcome, because when we took over, we realized they [previous ownership] never invested in the upkeep of the place…the repair and maintenance was terrible.”
His first move was tackling repairs, cleaning up, and replacing broken screens. He upgraded the AV system so different tables could watch different games. But he says fixing things wasn’t just for the guests. It was also for the staff.
“When you do these, it helps the team have trust that they are…in a better environment and you’re providing them with tools to do their job properly. Slowly, you start winning their trust and commitment and reigniting their passion….combined with improving the product (food, drinks) you can create a space where your employees enjoy spending their time. When they are happy this translates to an improved guest experience.”
Kestle’s philosophy is clear. Build a team that believes in the operation, improve the product, and create an environment where both guests and staff thrive.
Last Friday, I decided I would give The Pint another try. I wasn’t intending for it to a restaurant review. It was early in the evening. With two teenage kids in tow, that I had dragged out of the house while I ran work related items, and a gift card in hand (from that same colleague I met earlier in the week), I walked back into the The Pint as it seemed the perfect spot for a casual meal. I wasn’t after a deep dive into food philosophy. I wanted comfort. I wanted a meal that could satisfy my hunger, and appeal to my kids. Full disclosure, for another magazine I am the editor of, I am often interviewing Michelin-star chefs, but I like wings and nachos as much as anyone.
The meal delivered. An exceedingly generous pile of nachos, layered with plenty of cheese and toppings, was joined by wings glazed in a maple barbecue sauce that managed to be sweet, smoky, and just a touch spicy. Messy, yes, but delicious. The blue cheese sauce could have had more bite and a little bit more blue cheese. The nachos and wings were satisfying but it was the final dish, the shrimp tacos, which stole the show: four flour tortillas were each topped with two plump shrimp, fresh cilantro, lime, and a vibrant pico de gallo. A small thimble of hot sauce added just enough heat without upsetting the balance.
We didn’t leave hungry. Nachos (yes, with guacamole), wings, tacos, two sodas, and a craft beer came to under $100, tax included. In today’s dining landscape, that’s a small victory.
The Pint offers the pub staples you’d expect—wings, burgers, fish and chips—but there are more elevated options too. At the lunch meeting, I’d tried the miso cod, which had good flavour but lacked full penetration of the glaze. Next time, I’ll opt for the curry, which Kestle told me is made in-house and for me a staple of British pub fare. I also regret not trying the fish and chips, which he proudly describes as “classically British, a big single piece of fish, served with mushy peas, and thrice fried fries.”
The Pint is still a lively downtown pub and sports bar but with a sharper focus on execution and hospitality. It’s a place where sports fans can gather, sure, but also where a dad and two teenagers can share a satisfying meal.
One small moment summed it up. During my lunch meeting, I noticed Kestle heading out on an errand. Instead of rushing off, he stopped to pick up stray bits of garbage outside the restaurant. A small gesture, perhaps, but one that spoke volumes about ownership and pride of place.
Sometimes the best restaurant surprises are when your expectations are proven wrong. For me, my recent experience at The Pint was one of those moments.
This article appears in Aug 1-31, 2025.