Dining |LOCAL FLAVOURS
Eat, drink and be merry in
Nova Scotia this summer Local restaurateurs are excited to welcome back visitors
W
Tourism Nova Scotia / Adam Hill
ith the ease of COVID-19 restrictions, people can expect the summer dining experience in Nova Scotia to be busy and creative. According to Gordon Stewart, president of the Restaurant Association of Nova Scotia (RANS), it will be a rebound season. Restaurants are anticipating increased activity, which has been missing since 2019. “Summer activities should be stronger and good for Nova Scotia restaurants,” he says. While masking requirements will not be mandatory, the most significant difference in the dining out experience will be capacity limits. “At 75 per cent, most people couldn’t make enough money because they might have a licence that allows them, say 100 people, but they only have seating capacity for 75 because they have a stand-up bar,” he says, noting that due
68
Sea NOVA SCOTIA
2022
to restrictions, people were not allowed to stand up, and that included patios. “Having customers come in and reach the full capacity number will make a big difference.” According to Stewart, labour shortages in the industry might also affect dining experiences. “Many places could suffer a shortage of staff, which means they can’t run at 100 per cent capacity,” he says. “They might be closed on Monday, Tuesday or Sunday. They may have shorter hours, and then they close at lunchtime.” Stewart says comfort food will continue to play a big part in the dining experience in Nova Scotia. Mac and cheese is a favourite for many diners, and a number of restaurants are adding lobster to the classic meal. Diversity will also show in culinary dishes, as Asian and African influences will be popular this summer. “We have a lot of diversity of restaurants
in Nova Scotia, and we have many great chefs and cooks out there who are doing some great meals overall,” he says. “There has been a lot of innovation, and I think we will see it more and more. Consider blueberries mixed with scallops. You shake your head, but have you ever tasted it? It’s really good. We should be looking longer term and building a better menu based on seafood. One of the things people want to come and try is our seafood.” Smaller meal plates will also be a trend, where servings are still a good portion but not overfilling. As for drinks, local craft beers and cocktails will continue to take centre stage with patrons. This summer, Drift will experience its first tourist-season at Queen’s Marque on the Halifax waterfront. The restaurant offers a Nova Scotian flair with its ingredients, reinterpreting classic dishes. “It’s sort of up-casual dining,” says Chef Jamie MacAulay. “The food itself is very approachable, but the dining room is one of the most unique and beautiful in the Maritimes. Many local artists are featured in and around the restaurant.” Drift’s food and cocktail menus change seasonally, as the restaurant works with local farmers for ingredients. MacAulay says one of the most popular dishes is the lamb roast.
Tourism Nova Scotia / Corey Katz
By Ameeta Vohra
