A stone’s throw from the landmark Cabot Tower on Signal Hill, Raymonds is connected to its location in every possible way. Paintings by artist Ron Bolt display Newfoundland’s scintillating oceanic landscape with striking accuracy. Sommeliers Kim Cyr and Jeremy Bonia zip past the artworks to pour well-chilled glasses of the signature Cuvée Raymonds—a sparkling wine made especially for the establishment by Nova Scotia producer Benjamin Bridge. Even the plates and bowls are handcrafted by local potter Alexis Templeton. But nothing here speaks of its place quite so loudly and compellingly as the cooking—and especially the seven-course tasting menus. In summer, expect local seafood, from halibut and lobster to scallops, sliced raw and simply dressed, or shredded snow crab with lightly cooked, peeled cherry tomatoes. In fall, you’ll encounter an even more exotic treat: wild-harvested small and large game. Picture ptarmigan with natural jus spiked with wild local berries, or moose and potato-filled raviolis, with vegetable mirepoix. Desserts are exceptional and the wine list deep.

1/3