Just because food is served casually it doesn’t mean taste or service must suffer. The most humble meal can be elevated by skillfully prepared ingredients; the sparest dining room can radiate hospitality through the personality of the server. Such is the case at the unassuming dining room of Kinh-Do, a Vietnamese treasure at the south […]
Restaurant Reviews
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Shalom, Seder
Q: How is Seder related to Passover? A: Passover is an eight-day Jewish festival during which we remember the flight of Israelite slaves from Egypt and also the rebirth that is associated with spring. Seder falls on the first two nights of Passover, and is marked by special meals with symbolic food. The food and […]
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The O’C
First impressions do count, whether you’re meeting or eating. Generally, upon entering a new restaurant, I can size it up and get a pretty good idea of what the dining experience will be like relatively quickly. In the case of my visit to O’Carroll’s, let’s just say it’s a good thing I’ve been here before, […]
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Essential utensil
Q: What do you consider to be the three most essential kitchen tools? A: First, I’d say you need to have a good chef’s knife. Having one good, sharp knife is better than having 22 not-so-good ones. I’d also recommend a good set of pots. Buying good pots seems like an expense, but it’s better […]
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Jenny from the block
I first discovered Jenny’s back in my apprenticeship days; I was preparing for my journeyperson’s exam at the Nova Scotia Institute of Technology on Leeds Street, and Fridays after school we would head over to Jenny’s to relax. I’ve always been curious about Jenny, the bar’s namesake. My mental image of Jenny is that of […]
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On the rise
Q: How long have you been in the bakery business? A: The bakery has been in business for more than fifty years; my husband Robbie and I took it over from his parents in 1980. Our daughter is in the process of taking it over from us now; she just opened a cafe attached to […]
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On the house
Names change and owners change, but some establishments are able to keep right on going without any indication of the behind-the-scenes turmoil—is Henry House such a restaurant? It’s certainly seen its share of change: Henry House, so named because it was the home of William A. Henry, a father of Confederation, eventually becomes the Granite […]
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Syn city
Syn is the second restaurant to open under Blowers Street since La Cave moved. Brought to us by Chef Ron Muise, a Cape Bretoner who honed his culinary skills in Europe, Syn’s menu has a French bistro feel. The interior hasn’t changed much, still a charming rabbit warren of multiple “caves,” each one providing a […]
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Malt shoppe
Q: How will you be celebrating St. Patrick’s Day?A: Everybody’s Irish on St. Patrick’s Day, so it’s one of our busiest nights of the year. I’ll be busy working, but if I get a chance I’ll probably enjoy a little bit of Guinness and an Irish whiskey or two. Q: No green beer for you?A: […]
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Mmmmaple
Q: It’s been a strange winter. Do you think the unusual weather will affect the maple syrup? A: Our concern is that the trees will bud early as a result of the unseasonably warm weather. The sugar season only lasts until the buds on the trees start to swell, and the syrup changes as budding […]
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Born on the bayou
The cuisine in and around New Orleans has a Maritime connection; it was in the bayous of Southern Louisiana that many exiled Acadians resettled. “Acadian” became “Cajun,” and Cajun cooking is the rustic, country cooking found in those parts. “Creole” is a mix of French, Spanish and African cuisines; considered to be more refined, it’s […]
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French connection
French cuisine returns to Metro courtesy of Herve Hemlin, certified Chef de Cuisine. Hemlin’s namesake restaurant, “Herve,” has migrated from Dartmouth to the old Corso location on Granville Street, and has been rechristened Chateau Briand, named for the French dish of filet mignon for two. The menu features French classics, of course, and a wide […]
