Monday, August 31, 2015

Ace at Bearly's is no longer

The burger joint moves on after a year-and-a-half and the ribs are back in action

Posted By on Mon, Aug 31, 2015 at 10:34 AM

PHOTO BY SCOTT BLACKBURN
  • photo by Scott Blackburn

Ace Burger's Bearly's House of Blues location (1269 Barrington Street) has turned off the grill, for good. In a Facebook post last Friday the restaurant said the downtown burger joint, which opened in time for Burger Week in 2014, was only intended to be a one-year pop-up restaurant and made the decision to stay open through the summer before closing down its operation.

The timing of this sign-off makes a lot of sense since the Ace/Brooklyn team will be very busy this fall working on its newest project, a collaboration with North Brewing Company in Dartmouth. But not to worry—Ace Burger Company's flagship Gus' Pub location remains very open for your burger eating needs and you can look forward to a new menu at Bearly's starting this Friday, featuring traditional pub grub, weekendbrunch and the return of the ribs.

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Monday, August 17, 2015

Sauté brings meal subscription to the table

Healthy, fresh, chef-inspired meals, by delivery

Posted By on Mon, Aug 17, 2015 at 11:13 AM

Lunch is served - VIA @TRYSAUTE
  • Lunch is served
  • via @trysaute

Time is a luxury that Andrew King doesn’t take for granted. With that in mind, the executive chef and co-owner at Da Maurizio (1496 Lower Water Street) has teamed up with tech entrepreneurs Andy Hay and Will Nelson to give people a little more of it—plus, the added bonus fresh, healthy meals. The project is Sauté, a customizable monthly subscription to chef-prepared meals, with an ever-changing, locally- and seasonally-inspired menu from King.

“I actually thought about it years ago, but never had the time,” says King. But it wasn’t until he met Hay and Nelson, who approached him and his Maurizio co-owner/wife Tanya King with a fully-formed idea—and the tech skills— that Sauté started to take shape. "With my existing business not open for lunch, there's no overhead. We're all set up and ready to go."

Launching on August 24, Sauté promises healthy, fresh, not frozen, meals in a variety of subscription packages—from three to five lunches a week, to three to six dinners a week, depending on your needs (or, how often you prefer to break out the pots and pans). Menus can be modified according to your tastes, with daily lunch deliveries and twice-weekly dinner deliveries to a line-up of downtown locations. And if you're not near this list, or the pick-up location, you can rally 10 subscribers and make your own drop-off point.

"I think a lot of people are busy and just don’t have time, they're on deadlines, they have crunch times," says King of why Halifax needs a Sauté. "It affords people the luxury of time. It affords them the time to not have to think about it. Not have to think about what’s in it, or where its coming from."

Find out more about Sauté's prices here.

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Saturday, August 8, 2015

Brooklyn and North team up for Battery Park

Congrats, Dartmouth, you’re officially Manhattan

Posted By on Sat, Aug 8, 2015 at 2:30 PM

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Back in June Brooklyn Warehouse and North Brewing Company piqued interests with a little tease—the beloved restaurant and craft brewery were teaming up and taking the show on the road to Dartmouth. Together, they’d open something new, a bar, in the former Nectar Restaurant and Wine Bar (62 Ochterloney Street) space. But the rest was a mystery.

Yesterday, the beans were finally spilled. Battery Park Beer Bar and Eatery is the name, craft beers (North and otherwise) and chef Mark-Gray-imagined small plates, designed for sharing are the game. And they’re hoping to have the 65-seat space ready for October.

“I think it is going to be pretty different, we don’t really like to duplicate one spot after another,” says Brooklyn Warehouse/Ace Burger’s George Christakos. “We’re always getting inspired and learning new things about our trade. This will be a combination of lots of things we’ve learned from Brooklyn. But it’s more of a bar.”

Part of the building will be designated as a North Brewing Company retail shop, for growler filling and one-off brews courtesy of Peter Burbridge and Josh Herbin. North will also use this opportunity expand upon its current Agricola Street brew house, zeroing in on its goals of being a zero emissions operation.

“This was very much a collaborative idea, with Peter being extremely involved, and Mark is now a lot more involved in the creative aspect of it,” says Christakos. “The name actually came from Mark, who got really inspired doing some research. He went down the rabbit hole.” Battery Park makes reference to the southern Manhattan park of the same name, which was originally an artillery battery that protected the city but eventually housed a massive beer garden. "It's akin to so much we know in Nova Scotia, with the Citadel and York Redoubt."

Like Brooklyn Warehouse has before, Battery Park will launch crowdfunding campaign—complete with some pretty sweet returns—to help in getting the project off the ground, a move Christakos sees it as another great way of involving the community in the process.

“What we learned in the first one, 85 percent of the people who crowdfunded with Brooklyn shared the same postal code as the restaurant," says Christakos. "People in a neighbourhood want to be proud of their neighbourhood. And we want to be part of the fabric of Ochterloney Street.“


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Friday, August 7, 2015

How to make the most of Rogues' final days

Thirty-one days until Spring Garden Road's Rogues Roost closes

Posted By on Fri, Aug 7, 2015 at 3:23 PM

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The impending bulldozing of the Doyle block of Spring Garden Road means the end of Rogues Roost (5435 Spring Garden Road). The Herald reported early this week that the 16-year-old watering hole and brewery, which was acquired by Murphy’s Restaurant Group in late 2014, would be closing permanently before October 1. A call to Rogues reveals the last day at the bar will actually be the very nearby Sunday, September 6. 

This sucks, a lot. But let’s cherish the days we have left, shall we?

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1. First and foremost, go to Brian MacKay’s Wednesday night trivia. Hell, go a couple of times so you can really get a glimpse of this intense little community of nerds (FYI being intense and a nerd are both amazing qualities in my books). But, don’t show up at 9pm expecting to get a table, let alone a seat. Regulars at Brian’s weekly quiz night know to show up at least an hour in advance, if not earlier. Have dinner. Build a well-rounded trivia squad, brainstorm a clever, punny (and probably groan-worthy) team name, put your phone away and prepare for a delightful night of brain exercises

2. Drink the classics. Hit up happy hour (Monday-Sunday, 4-6pm and during trivia, 9-11pm) and sample a Red, Nut Brown, Raspberry Wheat, Cream Ale or IPA. Some of the city’s earliest craft beer memories were made here thanks to Lorne Romano’s delish creations. Pour one out (or, in your mouth) as a farewell.

3. Sit on the expanded patio (AKA that area where that Booster Juice used to be on Queen Street) and get some rays on your cheeks. This, like sunshine, is a luxury in comparison to Rogues’ former outdoor space, a tiny cluster of sidewalk tables. 

4. After marveling at how oddly short the stall doors are in the bathroom (or, is that just the ladies room and #mygiantlife?) float on over to Tom’s Little Havana and have a drink there. These two neighbourhood joints will never be together again —though, Tom’s and The Fireside will— enjoy how easy’s they’ve made it for you to bask in both establishments.

5. People watch until you can’t people watch any longer. Grab a window table, order some sustenance and get creeping. This is the front row to Spring Garden Road, and all those jaywalking, book-loving, grande-two-pump-extra-whip-hot-drink-getting people. It’s like a reverse aquarium, and you're the curious orca. 
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Wednesday, August 5, 2015

Eat this: Cabbage Patch Kimchi

Out of a love for the traditional art of kimchi-making—and the benefits of eating fermented food—Cabbage Patch Kimchi is born.

Posted By on Wed, Aug 5, 2015 at 7:48 PM

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When Jessie Palmer came home to Cape Breton after four years of teaching in Seoul, she missed Korean food almost immediately. Almost. “I was really excited to eat a lot of cheese and bread, and I did that for a week and then I felt really awful,” she laughs. That’s when Palmer started making her own batches of kimchi to cure her personal cravings—she’d learned how from a fellow teacher in Korea—but it wasn’t until about a year ago that she decided to share the fruits of her fermentation with the public. “I’ve always loved cooking, and loved eating, especially,” says the now Halifax-based Palmer, who sells her patiently made, dairy-free probiotic, Cabbage Patch Kimchi, at the Halifax Forum Farmers’ Market (2901 Windsor Street) on Saturdays, and as of last week, The Carrot (2063 Gottingen Street). Though there are over 100 ways of making kimchi, and Palmer’s interested in experimenting with daikon and white kimchi next, right now she makes a traditional nappa cabbage kimchi, as well as a vegetarian version, which swaps the fish sauces for shiitake mushroom and seaweed reduction. “I’ve really perfected this one and I’m so happy with it,” she says. 




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Vol 27, No 17
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