Halifax-born Colin Bebbington worked at Chicago’s Spiaggia and, under Daniel Humm, Davies and Brook at Claridge’s in London before returning home to open this wood-fired, open-flame restaurant on the waterfront. Meat-and-seafood cookery is augmented by expertly handmade pastas. Creative, ambitious flavour combinations are served in the cozy, welcoming dining room. The vibe is decidedly “kitchen party.”