Tuesday, January 26, 2010

Mexicali Rosa's moves down the street

Posted By on Tue, Jan 26, 2010 at 4:00 AM

“We were tired of the old spot,” explains manager/owner Matt Wilson. “It was time for a change.” A reasonable explanation for a move into new digs, you can now find Mexicali Rosa’s (5472 Spring Garden Road, 422-7672) in the old Thirsty Duck location, which also was home, briefly, to the eatery called Minstrels. Wilson adds that all the things you have come to appreciate about Rosa’s will remain the same despite the move, including Margarita Mondays.
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Thursday, January 14, 2010

The Company House: A year in the life

North end bar and folk music venue celebrates a year in business

Posted By on Thu, Jan 14, 2010 at 4:00 AM

Tuesday, January 27, 2009 was a hectic one for MaryAnn Daye and Heather Gibson. The folk music festival In The Dead of Winter was about to open that evening at their new bar The Company House (2202 Gottingen Street, 404-3050) and they spent the morning securing their liquor licence and the afternoon securing booze. “It was a little close for comfort,” says Daye. Now, nearly a year later and with the fifth edition of the music fest launching in a couple of weeks, the CoHo has filled a niche in the Halifax music scene, serving as the locale for CD launches by local singer-songwriters such as Erin Costelo and Amelia Curran, and gigs by out-of-town performers such as Jim Bryson, Royal Wood, Madison Violet and Luke Doucet. “I was always into music,” explains Daye, who had no previous experience in the bar business, though Gibson used to run the Khyber Club. “It was an opportunity to do what I loved in this neighbourhood, which was important.” The venue has also been a site for The Halifax Pop Explosion and The Atlantic Jazz Festival as well as book launches and poetry readings. “First and foremost it’s a live music venue, but it’s a great space for different kinds of things.” The people at the East Coast Music Awards agree, having nominated the CoHo for venue of the year.
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Monday, January 11, 2010

Fid Resto’s Slow Food Celebration

Posted By on Mon, Jan 11, 2010 at 4:00 AM

There are a whack of cool things going on at Fid (1569 Dresden Row, 422-9162) at the moment. For starters, on January 14, 15 and 16 drop in for their Slow Food meal, a special $60 menu celebrating local farmers and their produce. Also, keep in mind the Frequent Fiddler Lunch Club, where you come in for five lunches and get a sixth on the house. If you’ve ever dreamt of preparing culinary masterpieces that way Dennis Johnston does, join the Monday Night Supper Club. On select Mondays between now and May, Chef Johnston becomes your kitchen coach and will allow you to use the Fid facilities to prepare a feast for you and friends. For more information, give Fid a call or visit the restaurant online at fidresto.ca.
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Friday, January 8, 2010

Southern BBQ joint Boneheads Opens

Halifax has a new Southern - well, south end - BBQ restaurant. Boneheads, on Barrington Street.

Posted By on Fri, Jan 8, 2010 at 4:00 AM

Boneheads BBQ, opening night.
  • Boneheads BBQ, opening night.
If you’re like us, you were very sad when The Old Triangle took their excellent pulled pork sandwich off the menu recently. Well, here’s a little silver lining around that culinary dark cloud: pulled pork is one of the main menu items at Boneheads BBQ (1014 Barrington Street, near Inglis, 407-4100), opening Saturday, January 9.

The BBQ mixed grill "Pit Boss sampler"
  • The BBQ mixed grill "Pit Boss sampler"
The “Kickin’ Southern Smokehouse,” which Shoptalk gave you a heads up on back in November, offers unique takes on quesadillas, chili, onion rings, and every delectable meaty dish you can think of. As they say, “it don’t git no better.” Open from 11am-10pm Sunday through Thursday and 11am-11pm Friday and Saturday.
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Wednesday, January 6, 2010

The Grad House returns

Posted By on Wed, Jan 6, 2010 at 4:00 AM

For those former Dal students who thought the old Grad House, now demolished, was an essential part of your higher education, you’ll be thrilled to know that those who are coming up behind you won’t be denied the experience. General manager Mark Jurkovic says the new Grad Lounge will open in mid-March. “Just to be safe,” he says about the estimated opening date, more than two months away. “We want to do it right.” The new location is 1252 LeMarchant and Jurkovic says Dalhousie has put “quite a bit of money” into it. “It’ll still be that very cozy place you’ll want to have a beer in and you’ll be able to hear yourselves speak, but we’re bringing it up a few notches.” That means an upgrade from the old Grad House in the décor, sound system and food, provided by The Creperie Mobile, which you can find at The Farmers’ Market on Saturday or online at creperiemobile.com. For more information, watch this space; We’ll let you know when that opening date is set.
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Tuesday, January 5, 2010

Morris East gets ready for winter

Local pizzeria to focus on charcuterie, brunch and summery house-made liquers in the winter months

Posted By on Tue, Jan 5, 2010 at 4:00 AM

morris_east.jpg
When so much of your menu is based on the fresh food available locally and through the farmers market, what happens now, with the ground frozen and goods harder to come by? Shoptalk put this question to Jennie Dobbs, owner of stylish pizza-and-more bistro Morris East (5212 Morris Street, 444-7663) with its menus changing more regularly than the seasons. “I’m really looking forward to the months ahead,” she reports without hesitation. For starters, a trip to Quebec will help source artisanal cheeses and cured meats. “We tend to focus on our charcuterie in the winter months,” says Dobbs. “We’re going to have the best prosciutto in town.” Also expect tomatoes, preserved from the summer, and more root vegetables; beet salad and potato salad with double-smoked back bacon. Morris East has also been busy concocting fruit liqueurs, which include the juice of strawberries and blackberries, as well as “garden vodka”---using diced onion, carrots and celery---which they use in their bloody mary, along with a house-made tomato juice. And look out for a Saturday brunch to start up in February, where they’ll be cooking up eggs in a skillet in their wood oven. Check out Morris East’s revamped website, including ongoing detail about Dobbs’s philosophies of food preparation, recipes and photographs, at morriseast.com.
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Vol 27, No 4
June 20, 2019

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