Inventing the cocktail menu for a new bar sounds as awesome as you’d imagine. There’s trial and error, adding a little bit of this, taking away a little of that and sampling the efforts to get the taste exactly right. “We probably had three or four sessions trying to come up with these cocktails,” says […]
Food
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First Look: the return of Sushi Shige
Shigeru Fukuyama has made sushi for more than 40 years. During that time, he worked alongside the likes of Jiro Ono, moved his life from Tokyo to Toronto to Halifax, and cultivated a reputation as one of the greatest chefs in Halifax. Yet, Fukuyama hasn’t lost his sense of childlike wonder. He’s humble, sincere and […]
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Cocktail Cupids
With its sultry lighting and amorous ambience, The Middle Spoon Desserterie and Bar has been a prime destination for romantic evenings and mouth-watering desserts since 2011. The only bar of its kind in the province, Middle Spoon’s two locations—one downtown (1563 Barrington Street) and one in Bedford (Sunnyside Mall)—offer a variety of flavour combinations in […]
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The Cheesecake Test
Ideally, the person who slid into your DMs would arrive on the highly anticipated first date ready to provide any need-to-know info you weren’t able to suss out from their social media. With their horoscope’s rising sign or what Hogwarts house they’d be sorted into, you could quickly decide if this situation is more “thank […]
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Welcome to The Town’s End
Doug Townsend and Renée Lavallée, the team behind Dartmouth’s The Canteen and Little C, go down-home with a low-key Portland Street tavern
Posted inLifestyle
Why is it so hard to find legal edibles?
In the last week of January, a month after edibles arrived at the NSLC, the Clyde Street store was mostly bare of them. No chocolates, no gummies. The cases of THC-infused beverages were empty. There were three flavours of CBD-infused tea bags from Everie (from High Park) in stock, as well as a number of […]
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Where I work: Frédéric Tandy of Improv Café
WHO HE IS Ten years ago, Frédéric Tandy opened Ratinaud French Cuisine, a charcuterie brimming with cured meats, rillettes, sausages and imported cheeses. Since then, it has grown into a thriving business on Gottingen Street. But few know that, instead of a charcuterie, Tandy’s original plan was to open a French bistro. “I had this […]
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EDNA and jane’s next door have sold to Andy’s East Coast Kitchen
After seven years and thousands of brunch-time sweet & saltys, EDNA has been sold. Owner Jenna Mooers announced today the sale of the much-beloved Gottingen Street eatery and its building, as well as jane’s catering and events, the next-door catering business and storefront take-away owned by her mother, Jane Wright. But don’t fret—everything is […]
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Just Spring Roll rolls on
F or almost 20 years, Just Spring Roll has remained a hidden gem on the bottom floor of Park Lane Mall. In that time, the restaurant has gained a loyal following of customers (and Park Lane moviegoers) craving homemade Southeast Asian staples such as Pad Thai and spring rolls. “We do everything to make sure […]
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Go big with Franyz Kitchen
“I‘ve been cooking since I was eight years old,” says Clara Frances Dadin-Alli, AKA Frances Ally, owner of online-only Nigerian take-out and catering business Franyz Kitchen (instagram.com/franyzkitchen). Now Dadin-Alli is 28, and has been cooking in Canada since 2010, when she moved here from Nigeria. Her food—dishes like jollof rice, ofada stew and goat-meat pepper […]
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Cheeky Neighbour Diner is Relish, reborn
There’s a new resident on Quinpool Road, and they’re ready to kick up their heels and meet everyone. Taking over the old location of Relish Gourmet Burgers, Cheeky Neighbour Diner pays tribute to old-fashioned brunch classics while offering a playful spin on the iconic diner genre. Drew Voegeli, owner of Cheeky Neighbour and former owner […]
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Where I work: Birdies Bread Co.
WHO SHE IS Jessica Best, owner of Birdies Bread Co., remembers the exact moment she fell in love with sourdough. After her culinary training, she began working at a bakery in St. John’s, Newfoundland. On her first day, Best saw the bread coming out after baking. “Making sourdough is such an intimate process,” she says. […]