We all know the moment Dartmouth started flirting with becoming cool: It was when Two if By Sea opened its doors in November 2009. But, frankly, it turned colder and there’s where it ended. For
No wine has sparkled more this year than Benjamin Bridge, which grabbed the attention of James Lloyd, sommelier at Gordon Ramsay Restaurant in London where he added the 2008 Brut to their beverage program. “At Gordon
Let’s be honest: Halifax is a city with a lot of middling seafood restaurants. The past few years have seen a lot of improvements, but nobody has raised the bar on fish dishes like Annie Brace-Lavoie. There are a number of bright spots when it comes to restaurants this year, but Bar Kismet is the dog star and Brace-Lavoie, with her reverence for the fresh ingredients she uses, her keen understanding of balance and flavour, and her straight-up ridiculous talent is one of those rare chefs who make you think the food community in Halifax is not just gonna be OK, it’s gonna be the best.
The restaurant community in Halifax is very white and, frankly, pretty racially segregated. This year, the Globe and Mail struggled to name a single Black-owned restaurant in all of Nova Scotia. Restaurants that are owned and operated by people of colour in Nova Scotia are often othered, not counted by the marketing organizations that try to put a face on “Nova Scotian food” and somehow always set apart in conversations about food. For instance, the idea of “chef-inspired” tends to only apply to a certain set of Euro-inspired menus and chef events and dinners are often hosted by collaborations that look like a list of contestants on The Bachelorette. For another instance, most people can’t name the chef at their favourite Chinese restaurant while white chefs who haven’t worked in restaurant kitchens in years still get media interviews. It might seem small in a lot of ways, but one of the biggest steps forward for this community this year was the way the owners of Stillwell and Good Robot—and if you want to talk homogenous, craft beer is probably even more samey than restaurants—rallied to support the team behind
Where there’s smoke there’s fire—and sometimes ice cream? Andrei and Orit Paunescu’s itty bitty coffee shop and Hungarian bakery, Roll On Two, opened downtown just as winter 2017 was winding to a slow, cold close so they weren’t quite ready to think about summertime. Its claim to fame was handmade, spit-baked kürtőskalács (AKA chimney cakes), a fluffy, golden delicacy they were happy to roll in chocolate, coconut and sprinkles, as well as some savoury toppings for the non-sweet seekers. It was unlike any baked good in town. But when warm temps arrived, so did the
Dhaba Casual Fine Dining’s sibling business actually first opened its doors on Oland Crescent in summer 2016, but it was this past year that things really started to snowball for Faizal, Salmath and Nadia Junus. Their Dhaba Sweets and Spice Shoppe—a source for Indian groceries, desserts, spices and Halal meats that lives next-door to the restaurant in Bayers Lake—kind of blew up in 2017, which pushed them to make a couple of big moves. This year the grocery both expanded its in-store square footage, by taking over more space in its strip mall