Best New Restaurant From the same owners as Field Guide, Highwayman changes it up with Spanish inspired restaurant offering tapas-style dishes some of which are from Spain , a Raw Bar, and changing drinks menu. The restaurant seats 40 people with bar and table seating. Further along the restaurant is the kitchen which looks like a market showing their fresh seafood choices, bread maker, charcuterie and the big jamon iberico on display.
Tequila Sour The Raw Bar is a new addition on their menu which features Sustainable seafood from Hooked Halifax based on availability and season. The oysters in this trip has been amazing, and the Eel Lake Oysters were no exception with its meaty yet creamy texture. Selection from Raw Bar: Sourced from Salamanca Spain, their Jamon Iberico is aged for 24 months and hand sliced each order.
I had this with the Idiazabel Cheese from Spain along with their homemade bread, and, seriously, this totally took me back to Spain. Pairing this with a glass of Amontillado sherry was just perfect: Jamon Iberico, Idiazabel Cheese, Homemade Bread and Glass of Amontillado sherry Pintxos are Basque country style tapas typically taken as bar snacks served on a toothpick. I got to try the Chocolate Tart. I love the appearance with the toasted meringue top.
The mix of chocolate and bergamot ganache to have the sweet and citrusy together was surprising to me, but it actually worked amazingly well. Best New Restaurant , Local Connections: Calamari Pakora top and Chicken Crisps bottom This restaurant is probably the most unique best restaurant in Halifax as it deviates from the other popular restaurants in the city. When I visited restaurants and they asked which other restaurants I was going to or have went , all of them stop me when I say Studio East and tell me how amazing this place is.
Tequila Sour — Blanco Tequila, fresh lime, agave syrup, egg whites As a matter of fact, it is quite amazing. Local Oyster of the Day: This one uses a refreshing coconut-based sauce since coconut is popular in Cambodia and other Southeast Asian countries. Be warned it is highly addicting. In fact, I had another order of this at the end of my dinner. Chicken Crisps — crispy Eden Valley chicken skin, gochujang mayo aioli, sweet soy sauce reduction, sesame seed, cilantro, green onion Their Calamari is Indian inspired as Calamari Pakora.
This one is the usual calamari but using fluffy pakora breading and Indian spices, another awesome Pulutan dish. From what I learned, Thai curry is more coconut-based and uses fresh chillies in its curry paste, making it spicier. Cambodian-Thai Love Curry with Eden Valley Chicken on housemade yellow curry paste, coconut, veggies, cilantro, peanut, Ultimate Pork Ramen Bowl, Pork Belly Rice Bowl — braised local pork belly with jasmine rice, kimchi, cucumber, hoisin, garlic aioli, Asian slaw, cilantro Ultimate Pork Ramen Bowl — housemade broth, char siu bbq pork, crispy pork cheek, braised pork belly, poached egg, kimchi, shredded cabbage, beansprout, cilantro, Chinese fried donuts Did you know?
They have Ribs Night on Tuesdays! Packed with meat but very tender and juicy on each bite, the lamb was breaming with flavour of garlic aioli and fried garlic bits. Homemade Ice Cream Trio: Beef Tenderloin Did you know?
Sharon McNamara of Kiln Art produced the fused glass plates on display next to the bar, the stained glass looking window at the end of the restaurant, as well as some fused glass plates being served e. Gio Cocktail — vodka, lychee, chambord and a splash of champagne One thing I must say is, typically, I find hotel restaurants to be unremarkable, banking on hotel guests mainly to dine.
This is not the case here as I was quite impressed with the creativity and well-execusion of the food. Capellini — angel hair pasta with scallops, shrimp, mussels, in a tomato sauce with fennel and fresh basil, beemster and toasted bread crumbs One of my favourites was the Calamari with the fresh squid soaked in buttermilk for 24 hours. What made this dish even better was the charred scallion aioli that came with it. Calamari — crispy squid rings, charred scallion aioli Chowder — scallops, shrimp, mussels, clams, haddock, potatoes, dill and cream Their Capellini was full of seafood with the tomato sauce full of flavour with the fennel and fresh basil.
The different ingredients each had a role to play that together give an explosion of flavours, from the creaminess and richness of the chicken liver and foie gras, to the bitter cocoa nib, to the earthy sweet taste of beets, to the watery radish to balance the creaminess of foie gras and mousse. Chicken Liver Mousse — foie gras, beet, cocoa nib, sour dough, carrot, radish Lamb — strip loin, merguez sausage, preserved lemon, eggplant, potato, almonds Lamb with Merlot Beef lovers rejoice as not only do you get a succulent tenderloin, you also get a melt-in-your-mouth pulled beef short rib along with it.
I actually ended up loving the pulled beef short rib more because of the hint of fat and sweetness. The short rib juices also went to the yukon gold potatoes which made it all the more better!
Give me the chocolate and no one gets hurt Dessert — chocolate cream, frozen dark chocolate, chocolate cookie, chocolate crisp, sour cherries, sponge toffee, honey and cherry sorbet Field Guide Location: Best Cocktails , Local Connections: This small restaurant in the North End seats 35 — 12 of which are bar seating, in an open concept kitchen. I highly recommend this so you can try a wider variety of dishes at smaller portions.
Wabi-Sabi Sour — classic bourbon, egg-white sour with a tropical punch: Herbaceous Green Chartreuse and a Yuzu-Pineapple Shrub They are quite known for their cocktails so definitely try them out. They have off-menu cocktails sometimes which I had the chance to try. The Ginger Rhubarb Mojito was highly refreshing with the hint of sour from the rhubarb offset by the spiciness of the ginger. The pork belly was a great touch to add saltiness instead of using salt in the dish.
The mozzarella helped balance the zestiness of the chimichurri since most of the time in restaurants I find the chimichurri can overpower the meat. Lightly seared on the outside for a crunch, it was soft and light when you bite into eat like tiny pillows. Gnocchi with Oyster Mushroom and Feta Their desserts change as well.
When I went, they were about to introduce this new strawberry dessert, sort of reminded me of an open-faced strudel without being overly sweet. Strawberry macerated in rum, whipped ricotta, shiso, pie crust, grated chocolate Strawberry macerated in rum, whipped ricotta, shiso, pie crust, grated chocolate Krave Burger Address: Best Burger , Local Connections: This burger joint also offers some of your favourite burger pairings like three kinds of mac and cheese, fries, onion rings, milk shakes and, even, alcohol beer and wine.
Unlike typical casual burger joints, at Krave, you order in the counter but they will serve the food to your table. Spinach Salad — fresh spinach, deviled egg, sauteed mushrooms, red onion, sweet teardrop peppers, goat cheese, and toasted chickpeas topped with a honey balsamic vinaigrette I got to speak to the man behind Krave, Chef and General Manager Matt MacIsaac.
Before opening Krave Burger, he and his wife did a food trip across United States and Canada to try different burger spots from fast-casual to trendy gourmet joints. Barnyard Burger — Seared beef patty, fried egg, cheddar cheese, smokey shoulder bacon, crispy fried onions, Sriracha mayo and ketchup What does this mean?
Ground-in house daily and only seasoned with salt and pepper, the burgers are sizzled on the grill on your order. The tanginess and creaminess of the blue cheese just elevates the burger all together. I know blue cheese is a very acquired taste and not a lot of people like it, but please do try this and thank me after. In fact, they even have their own Krave Lager made by local craft brewery Propeller specifically for them.
It was a great beer to drink with the burgers and sides they have. It was refreshing and not bitter which was perfect for me. I love the breading used in the onion rings, and the onions are big and sweet. Love the cheesiness from their house-made creamy cheese sauce. The cheese crumble adds a nice crunch to the corkscrew macaroni. I got the Hazelnut Express and it was amazing! I had no regrets having this after eating every above and drinking the beer. The restaurant is called 2 Doors Down because it is just two doors down from its sister restaurant Chives Canadian Bistro.
Both reside in the main floor of the historic Halifax Mason Building and are just right across from each other. The squid was very fresh and had the squid taste I look for in calamari. The batter was light but crunchy. The red dragon sauce added a hint of sweet without overpowering the squid.
Buttermilk Calamari with red dragon sauce South Shore Scallop Risotto — potato crusted sea scallops, summer green risotto, cherry tomato, arugula salad, Westphalean ham My other favourite was the Crispy Arctic Char.
The skin was perfectly crispy. The fish was moist and tender inside with a good taste of fat intact and lingering on each bite.