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The Menu
20. Bar Kismet

Bar Kismet is refined, relaxed and a little bit retro. Dark wood and white beadboard, milk glass light fixtures, mix-andmatch china and potted plants give the dining room a comfortable feel that falls somewhere between your grandmother’s dining room and a farmhouse inn in rural France. Chef Annie Brace-Lavoie oversees a menu with influences drawn from Mediterranean and French regional cuisines. Handmade pasta is a house specialty. Seafood and vegetables are charred, grilled, braised and torched. Along with oysters, clams and mussels you’ll find blackened octopus or plump whelks in their knobby, coiled shells. Raw scallop regularly featured—recently served in bright, citrus and lemongrass accented olive oil with cilantro root and raw radish. Brace-Lavoie’s husband, co-owner Jenner Cormier, is an award-winning bartender who oversees the exceptional beverage program, the cocktails infused with flavours from sea buckthorn and rhubarb root to molé and spruce. Wine and beer options highlight Nova Scotia producers. Show up early: there are no reservations.


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