6 minute read
Eat, drink and be merry
Eat, drink and be merry in Nova Scotia this summer
Local restaurateurs are excited to welcome back visitors
By Ameeta Vohra
With 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 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.
Photo: Discover Halifax
Discover Halifax
Lakeside Restaurant at Inverary Resort, Baddeck
Photo: Tourism Nova Scotia / Corey Katz
Guests of Gabrieau’s Bistro in Antigonish can expect to find a menu that is upscale, diverse and creative.
Photo: Jean Pearcey/Jeanious Design
Photo: Jean Pearcey/Jeanious Design
– Chef Jamie MacAulay
“We present it in different ways,” he says. “We try to use all parts of the lamb, so it’s ever-evolving and changing. Then there are hidden Nova Scotia nods in the dish. There’s a little nod or version of the donair sauce, without being an obvious play on the donair.”
He hopes patrons will get a unique taste of Nova Scotia through dining at local restaurants.
“Places are starting to develop their regional cuisine or looking at what seems to be from Nova Scotia,” he says. “What we’re doing at Drift puts Nova Scotia forward on a plate: what it means to be a Maritimer, including the dishes, food, culture and the history behind it.”
Gabrieau’s Bistro in Antigonish is an enduring favourite with locals and visitors alike.
“They should expect a quality, consistent product with excellent service, well-presented food and a passionate, educated staff,” says Chef Mark Gabrieau.
The restaurant’s food menu is upscale, diverse and creative. Sushi is one of the most popular dishes, but it also offers lamb, beef, pork, chicken, seafood, salads, pasta and appetizers. French, Italian, Indian and Thai influences will be prominent in the restaurant’s offerings.
“We’re very creative with seafood, and most of it is local,” he says. “We’re going to get innovative; we’re going to spice up our menu. We have a lot of customers who come here every week, so we want to keep things fresh and new. That way they won’t look at the menu and go, ‘I don’t know what to have.’”
Crystany’s Brasserie in Canning is a certified gluten-free restaurant that also offers dairy-free and vegan options. It has a family-friendly, cozy environment and diners will see a mix of soups, salads, burgers and fish and chips on the menu.
“If you’re someone who has celiac, most restaurants don’t have a dedicated fryer, so it’s hard to get fries, let alone anything else,” says owner Savannah Maxner. “Our fish batter is nice and light and crispy, not too heavy, not too bad, not too oily. People love coming for that and the tartar sauce. It’s made with my dad’s homemade dill pickles. People love it; they know it’s safe. If you’re wary about eating gluten-free and like fish, go for our fish and chips because you won’t even be able to tell the difference.”
When the restaurant switches to its spring and summer menu, there will be more seafood options. Some of their summer favourites will also be back, including Moon Mist cheesecake and pop tarts.
Overall, visiting a local restaurant brings a unique experience that you cannot find anywhere else.
“It’s all about making connections, so most Nova Scotia restaurants like to create a sense of community,” says Maxner.
