But inside the rustic, 65-seat dining room, chef Todd Perrin’s reimagined Newfoundland cuisine is anything but traditional. With a daily changing menu written out on a chalkboard near the open kitchen, the eatery feels more like a down-home kitchen party than a ne dining establishment. And yet the food and attentive service are rmly in the latter camp.
Perrin uses only the nest seafood, wild game and produce available to create a selection of sharing plates, which are available à la carte or as part of the highly recommended family-style tasting menu. During one visit, the cornmeal-dusted, deep-fried cod cheeks, their
outsides as crispy as good tempura, were served along- side lamb with pu ed spaetzle and a vibrant salsa verde made from chervil, parsley and upcycled carrot tops. During another meal, tender Newfoundland scallops were slathered in brown butter and the Egyptian season- ing mix dukkah—and each bite sang with sultry, sweet and herbaceous avours.
On the weekend, brunch features a bountiful dessert table that all but over ows with house-made donuts, pumpkin-chocolate chip scones and pecan-studded cin- namon buns.
In true Canadian form, local craft beer is poured from taps with deer antlers for handles. The wine program proudly focuses on producers from Nova Scotia and On- tario, and both classic and modern cocktails are execut- ed with awless precision.
5:30 PM until 9:00 PMFriday, Saturday
10:00 AM until 2:00 PM,
and 5:30 until 9:00 PMSunday
10:00 AM until 3:30 PM
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