Tuesday, April 26, 2016

Photos of Halifax's new European-inspired restaurant Eliot & Vine

Johanna Eliot's new venture on Clifton and Cunard opens Tuesday night

Posted By on Tue, Apr 26, 2016 at 6:27 PM

Tonight, Halifax's new European-inspired restaurant Eliot & Vine opens at 2035 Clifton Street after a champagne opening last night, where photographers Andrew Donovan and Crissie Brenton (Phototype) snapped a few sneak-peek photos of the 55-seat venture by film producer Johanna Eliot. The gorgeous resto offers exquisite design, reminiscent of Eliot's childhood in Greece, luxurious ever-changing menus by executive chef Jason Townes, wines from around the world and Dartmouth's new Nine Locks brew on tap. Reservations and walk-ins are welcome.

A bright, open-concept kitchen in the resto's rear - PHOTOTYPE
  • A bright, open-concept kitchen in the resto's rear
  • Phototype
The basil pistachio-crusted lamb was incredible - PHOTOTYPE
  • The basil pistachio-crusted lamb was incredible
  • Phototype
Truffle fries - PHOTOTYPE
  • Truffle fries
  • Phototype
Chicken lollipops (honey, roasted garlic, parmesan) - PHOTOTYPE
  • Chicken lollipops (honey, roasted garlic, parmesan)
  • Phototype
A marble bar complements the seating and lighting - PHOTOTYPE
  • A marble bar complements the seating and lighting
  • Phototype
  • Phototype
Inspired by Greece, designed by Breakhouse - PHOTOTYPE
  • Inspired by Greece, designed by Breakhouse
  • Phototype
The space features wide south and west-facing windows - PHOTOTYPE
  • The space features wide south and west-facing windows
  • Phototype
A cozy side-room features original panels by artist Jean Bradbury - PHOTOTYPE
  • A cozy side-room features original panels by artist Jean Bradbury
  • Phototype
  • Phototype

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Friday, April 22, 2016

Ami Goto sells Dharma Sushi

This summer brings her next chapter, a new Japanese restaurant

Posted By on Fri, Apr 22, 2016 at 11:54 AM

Longtime Dharma employee—and current owner—leaves the restaurant on April 29 - MEGHAN TANSEY WHITTON
  • Longtime Dharma employee—and current owner—leaves the restaurant on April 29
  • Meghan Tansey Whitton

Ami Goto is passing the Dharma Sushi (1476 Argyle Street) torch. A longtime employee turned owner/chef, she took the reins from the restaurant’s founder Hideki Yamamoto back in 2014, but as of April 29 Goto will say goodbye to prepare for her next chapter and Nobu Ishii and his family will take over Dharma’s operation.

“I love that place, it’s like my home. But when I took over I was so focused on doing the same thing we’d been doing,” she says. “It was my job to keep that up.” Last year Goto launched a monthly pop-up Izakaya night in collaboration with Mother’s Pizza, which has been the source of major culinary inspiration. “It’s a different style of Japanese,” she says. “I have so much passion for that, and what’s available in Nova Scotia and what we can do with those ingredients to make Japanese food. It triggered my passion for the food more and more.”

Goto does have a plan in the works for a new restaurant venture, that she aims to open sometime in July, but she’s not ready to spill details just yet.

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Shop this: Maker Mode Aprons

A handmade line of Japanese inspired aprons designed to get you into your Maker Mode.

Posted By on Fri, Apr 22, 2016 at 11:31 AM

The Hardcore
  • The Hardcore

“It’s so weird how it started. I got bored from making soap one day and started making these aprons,” says Sarah Armstrong, the artist behind Bad Mouth Soap and now half of Maker Mode Aprons. Her short-lived stint of boredom—and inspiration from a couple of trips to Japan—drove her to start noodling with a sewing machine and some linen. The lace, layers and earth tones of the mori (or forest girl) subculture informed the design but Armstrong says, laughing, “they were mediocre.” That’s when she called on friend and textile artist Leigh-Ann Dean for back-up.

The Hardcore's backside
  • The Hardcore's backside

Together, they’ve recently launched three designs of Maker Mode—The Hobbyist for cleaning, crafting and brainstorming, The Casual, a knee-length apron for housework, cleaning, cooking or painting and The Hardcore (pictured)—a heavier, water-resistant apron for gardeners, bakers and mechanics. These badass, cross-back aprons will be are available at makermodeaprons.com and will be at the upcoming Dartmouth Makers Spring Market (May 7 at Christ Church, 61 Dundas Street). “When you put on your apron you’re in your maker mode,” says Armstrong. “Even if you’re house cleaning or washing the car, you’re still making something happen.”

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Tuesday, April 19, 2016

Budget brings tax credit to farmers who donate crops

Lettuce turnip the beet for charitable farmers

Posted By on Tue, Apr 19, 2016 at 5:11 PM

  • Sam Kean

There's good news in today's budget for food-growing Nova Scotians. Farmers who donate surplus crops to registered charities feeding people in need— like Feed Nova Scotia—may now claim a refundable tax credit of 25 percent. Feed Nova Scotia was all in, of course, as the charity distributes a large amount of food to their member network of approximately 147 food banks and meal programs province-wide.

The Food Bank Tax Credit for Farmers came into effect on January 1, 2016. As it reads on page 33 of 96 in the budget, “The tax credit must be claimed in the same year that a charitable donation tax credit or deduction is claimed for the donation."

Health minister Leo Glavine has been a big proponent of this idea. Back in 2013, when he was in opposition, Glavine advanced a private member's bill to revise the Income Tax Act. He pushed to table a 25 percent tax credit to individuals and corporations that donate to food banks. However, this bill never passed its first reading.

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Thursday, April 14, 2016

Little Oak hits the waterfront this summer

Agricola Street Brasserie’s newborn sibling is on the scene

Posted By on Thu, Apr 14, 2016 at 10:02 AM


Meet the waterfront’s newest bar, Little Oak. Owners of Agricola Street Brasserie Michael Hase, Rachel Knox and Ludovic Eveno decided to start it up about a year ago, and they’re jazzed to be opening it’s doors at Bishop's Landing this summer.

Hase describes the bar’s 27-seater size as “a footprint that would fit in the Brasserie’s kitchen” – thus the ‘little’ in the name. Oak comes from the use of barrels in the process of winemaking and distilling, tying into the bar’s specialization in high quality wines and spirits. The drink menu, selected by manager Nicole Raufeisen, will combine local features with exotic imports (some that aren’t available at the NSLC).

Hase hopes the bar will be ready to open in June, just in time for the waterfront’s buzzing tourist season.

And there’s more. Little Oak will have a small menu designed by chef Ludovic Eveno and Brasserie chef Ben Ridgley. It's in the process of taste testing, so we couldn’t snag any sneak peek details.

Hase prefers to keep the bar’s interior design a secret, for now, but if the suspense is killing you, check Little Oak's Facebook page for future updates.

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Tuesday, April 12, 2016

Oysters inspire Sober Island Brewing's start

Eastern Shore-based craft brewery debuts this month

Posted By on Tue, Apr 12, 2016 at 12:46 PM

Rebecca Atkinson with a haul of oysters for stout-making
  • Rebecca Atkinson with a haul of oysters for stout-making

While across the Atlantic at a pub in Wales, Rebecca Atkinson was reminded of home. As she sipped on an oyster-infused beer, Atkinson asked herself, “‘Why don’t we have this?’”

“It really inspired me,” says Atkinson, a native of Sober Island, a community in Sheet Harbour, and the owner of Sober Island Brewing, a new craft beer company. The business just announced its first brew—an oyster stout made with ingredients from neighbouring farm Sober Island Oysters. Atkinson describes the taste as smooth, with an earthy tone to it.

The stout, as well as an English golden rye, will debut at the annual Saltscapes East Coast Expo, April 22-24 at Exhibition Park.

Atkinson says Sober Island Brewing plans to hit regional farmers' markets and beer festivals this summer, selling beers and serving up samples on a mobile wooden bar. The brews will also be available at The Henley House Pub & Restaurant and the Liscombe Lodge, both located on the Eastern Shore, beginning this summer.

Within the next few years, Atkinson hopes to operate a destination microbrewery on Sober Island. She wants to help the island evolve into more of a tourist destination.

“I absolutely love where I live,” she says. “I want to have people see the area, to see what a beautiful place we live in.”

  • via @soberislandbrewing
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Monday, April 11, 2016

A taste of the Halifax Tea Festival

Dispatches from Saturday's celebration of the healing hot beverage

Posted By on Mon, Apr 11, 2016 at 12:30 PM

Sense and SensibiliTea's Wanda Aulenback - SHELBY BONA
  • Sense and SensibiliTea's Wanda Aulenback
  • Shelby Bona

“It’s like time travel in a cup,” said Wanda Aulenback as she hands out samples of tea at the second annual Halifax Tea Festival. Aulenback is owner of Sense and SensibiliTea, an independent, loose-leaf tea company attempting to recreate historic brews for a contemporary audience.

Sense and SensibiliTea was just the beginning of what awaited festival-goers as they entered the Halifax Forum on Saturday. Hosted by World Tea House, the festival is designed to bring both small entrepreneurs as well as the big names in tea closer to their customers all for the love of the brew. This year, the room was packed, with avid tea drinkers flocking to booths like honey bees to flowers. Part tea-tasting, part workshop and part entertainment, the festival enlightened as well as hydrated.

  • Shelby Bona

  • Shelby Bona

Tea wasn’t the only thing on the menu. If you fancied a scone, HardyWares Preserves was on hand with all of your jam needs, including a few grown-up selections to add some spirit to your day. Attendees were treated to live music, courtesy of Jen Miller. Workshops such as Tea 101, Tea Dueling and Introduction to Japanese Green Tea elevated the experience beyond the cup.

“I’m trying to bring back the old ways of healing, particularly by using the plants around us, so we’re not bringing something from halfway around the world with a big carbon footprint,” said Carole Coleman, owner of Tansy Lane Herb Farm. Based near Hopewell Rocks, New Brunswick, Coleman seeks out naturally-derived therapeutic herbs and ingredients to infuse in her tea blends.

Goodies from Humani-T - SHELBY BONA
  • Goodies from Humani-T
  • Shelby Bona

Halifax’s loose-leaf tea journey began with Sawadee’s Tea house, which opened in 2007. Since then, local purveyors such as World Tea House and Humani-T Cafe have been steeping Halifax in the best premium blends.

For more info on this year’s festival, including a list of vendors, click here.

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Thursday, April 7, 2016

Have no fear, Triskaidekaphobia is here

Boxing Rock, Big Spruce and the Ladies Beer League made an imperial brown ale with an impossible name

Posted By on Thu, Apr 7, 2016 at 1:25 AM

Triskaidekaphobia in its glory - EMILY TIPTON
  • Triskaidekaphobia in its glory
  • Emily Tipton

The beer with the name you couldn’t pronounce in December is back, and after a long winter stuck in a Glenora whisky barrel it’s older, wiser and full of alcohol—exactly how you’ll feel after your first sip. If you’re lucky enough to get one.

We’re talking about Triskaidekaphobia, an imperial brown ale brewed up by the wizards at Boxing Rock, Big Spruce and the Ladies Beer League during one of their mind-melding collaborations.

“We get together, drink coffee and just start throwing ideas around. It’s all experimental, the possibilities are endless,” says Henry Pedro, founding partner of Boxing Rock Brewery. “That’s how a few hundred litres of Triskaidekaphobia ended up in some old whisky barrels, Jeremy”—White, of Big Spruce Brewery—“said he could get a few empty barrels, we said why not?”

Pedro says once it was in the barrels the Ladies Beer League immediately started work on putting together a big release party. Teaming up with the crew over at CKDU, who will have DJs spinning tunes during the tasting, this barrel-aged, barely pronounceable beer will be available to the world on April 9. An advanced ticket gets you both 
a taste and commemorative CKDU/LBL 

Where? The same place you would be if you had just spent a winter stuck in a barrel—Stillwell. Why the ninth? (Especially since “triskaidekaphobia” means a fear of the number 13.) “That’s when we thought it’d be ready,” Pedro answers, casually. Luckily it is ready, and apparently very tasty. Or so say the chosen few who have had an early sample. Namely Jeremy White, the man with the barrels.

“The complexity of the barrel-aged version is off the charts. The vanilla has been tempered with time in the barrel,” he says. “Remaining are the oaky, caramel rich subtleties of the whisky barrel, a stronger presence of the cherries, and a robust yet well balanced heat from the increased alcohol that the residual whisky in the barrel gave the beer. It’s delicious.”

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Model tea: Chatime arrives

Taiwanese bubble tea chain opens downtown on Saturday

Posted By on Thu, Apr 7, 2016 at 1:22 AM

Bubble tea a la Chatime
  • Bubble tea a la Chatime

Great pearls of tapioca! Would you trade your Starbucks coffee for some milk tea? Chatime Atlantic is hoping so. The smoothie and juice bar is opening this Saturday, April 9, at 1480 Brenton Street, the spacious ground-floor digs that once upon a time housed Dio Mio ice cream shop, another purveyor of cold treats. Owned by La Kaffa International, a Taiwanese food company that operates more than 1,000 locations in about 26 different countries around the world, this Chatime outlet joins the growing ranks of Halifax’s bubble tea merchants. Halifax was chosen for the newest location because it’s “a great city lifestyle with all the universities and young professionals,” says Chatime accountant John Yuan. “A big coffee and tea culture.”

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Monday, April 4, 2016

Stillwell eyes north end for its beer garden

The bar's proposal prompts both support and concerns from the neighbourhourhood

Posted By on Mon, Apr 4, 2016 at 2:47 PM

Stillwell Beergarden's former location on the waterfront - LENNY MULLINS
  • Stillwell Beergarden's former location on the waterfront
  • Lenny Mullins

The talk of Stillwell possibly re-opening its beer garden across from the Halifax Common has left the surrounding neighbourhood with mixed feelings.

Chris Reynolds, the co-owner of the bar, met at 2223 North Park Street—a proposed location for the Stillwell Beergarden, which spent last summer on the Halifax waterfront—for an informal meeting Sunday afternoon. He believes that the Nova Scotia Alcohol and Gaming Division's public notice misinformed people by including “the maximum amount of everything” in their consultation letter.

“I think some of the neighbours in this neighbourhood saw those figures and were shocked by them,” he says. “We’re not going to operate a 6,000 person rave here until two in the morning every night of the week.”

Halifax councillor Waye Mason posted this picture of the neighbourhood meeting yesterday. While the photo attracted mainly positive comments in support of the proposal, some members of the neighbourhood weren’t on board with the idea.

Sophie Nitoslawski lives across the street from the potential beer garden. She was informed of the consultation Sunday night when her landlord knocked on her door. She believes bringing a beer garden to the residential neighbourhood will cause safety concerns: “I feel unsafe at the idea of having at most 400 people drinking across the street from me.”

Nitoslawski says that she moved to her neighbourhood to be away from the bar scene and that a beer garden will encourage drinking, violence, aggression and noise complaints.

While Reynolds says that the spot will not be open until 2am, she’s still concerned. “The bylaw states no excessive noise after 9:30pm on weekdays and no noise after 7:30pm on weekends,” says Nitoslawski.

Nitoslawski contacted the Alcohol and Gaming Division about the last minute notice of the proposal, saying the public must be informed of consultations five business days in advance. However, those requirements were met with a sign posted on the abandoned lot on March 28.

“How were we supposed to know it was there? No one would be looking for that sign,” she says. Nitoslawski doesn’t blame Stillwell for leaving the neighbourhood in the dark but believes the owners could have been more proactive with informing them.

While Reynolds believes the general atmosphere is supportive, he makes it clear he is just vetting the site to see if it is viable. He says there are two or three other spots that he is taking into consideration.

“We’ll see how that goes,” Reynolds says. “We’re not putting all of our eggs in all of one basket. Hopefully we’ll have more final information and maybe even an announcement by next week.”

Public comments on the proposal are open until 4:30pm today.

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Vol 27, No 17
September 19, 2019

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