Open City is BACK! And after the winter we've had there's no doubt everyone is ready to get back out and explore our city again. Because we're all about the classics, we're going to be doing our jugheads at both locations this year for 5$. In addition to that, at our Gus' Pub location with the purchase of a jughead you'll 1$ off a growler fill at North Brewing Co! Have a look at the events page and check out all of the amazing things being put on by all of your favourite spots in the Halifax/Dartmouth area!
To celebrate Halifax Craft Beer Week, We’ve teamed up with Peter and the gang from North Brewing Company to host a pop-up dinner with a twist. The twist you ask? We’re heading across the water to Dartmouth and putting the dinner on at Two if by Sea Café, the darling of Ochterlony St. Mark and Peter have been hard at work to put together a fantastic food menu paired with some of the best brews that North Brewing has to offer! Tickets for the event are ON SALE NOW and there is very limited seating so be sure you get yours today!
Click Here to buy tickets and check out the menu below!
Gelinaz! — the group responsible for last year's surprise tribute dinner to Wylie Dufresne — is planning yet another extravagant event. Thirty-seven chefs will leave their homes, travel to a new country, and cook in another restaurant's kitchen. The dinners will take place simultaneously on July 9 — and they're all part of the "Grand GELINAZ! Shuffle."..........
Our little brother Ace@Bearly's is super excited to be hosting Whisky Ambassador Matt Jones from Toronto to do a special Bourbon tasting at Bearly's House of Blues and Ace on March 26th. Ticket are available at Bearly's or you can call (902)423-2526 and purchase them over the phone.
Last week, the fine crew at Local Connections Halifax put together another fantastic event that showcased the craft beer and food scene here in our great city! Needless to say it was a smashing success and tickets sold out for the event months ago. If you were one the lucky 400 or so people to grace the Halifax Club last Thursday you know what I'm talking about. From our camp we had two horses in the race, The Brooklyn Warehouse and our little brother Ace Burger Co. The rooms were divided by theme and had food and beer pairings coming outta the smokestacks!
Chef Mark Gray put together a warm lobster salad with caramelized white chocolate, pinenuts, espresso balsamic, carrots and parsnip. We were sending guests over to pair it with North Brewings "Saison du L'Acadie" for a serious taste explosion.
On the Ace Burger Co side we had our main man, Chef Andrew Prince doing his amazing Currywurst Sausage done with his house-made curry ketchup. This little gem went great with pretty much everything is house and was perfect to strut about from room to room, tasting all the beers. Check out some shots below of us doing our thing. And much love to all involved!
Here's an excerpt from Bill Spurr's "Stick a Fork In It" Awards.. featuring your's truly! Many thanks to the crew at the Herald and of course, Bill Spurr! Cheers!
Halifax in 2014 saw the Right Some Good food festival cross the causeway and come to town, the Gold Medal Plates competition crown a queen, the return of prodigal son chef Ray Bear, and a flood of craft beer.
Local beers and wines are now offered at virtually every decent restaurant and local sourcing has ceased to be a novelty. There were sad departures (you’ll be missed, Front and Central) and welcome openings (cheers, Lion and Bright).
And, while the feedback department always welcomes (signed) communication, a reminder that the ninth annual Stick a Fork In It Awards are about restaurants we reviewed this year.
Restaurant of the Year (HRM)
1. Brooklyn Warehouse
The power combo of owners Leo and George Christakos and chef Mark Gray continue to make this west-end restaurant well worthy of the Prestige Award it received from Taste of Nova Scotia this year.
Among the godfathers of Halifax’s gourmet burger movement, they take local so seriously they have a garden in the backyard.
Gray, the city’s star chef of the future, is just as able with sauces as he is with a freakishly large pork chop or big piece of halibut, as he turns out a constantly changing menu that stays inventive while staying away from weird.
It was a dark and stormy night.... Actually it was a pretty mild day in Halifax, albeit a little windy and we were all set to attend the Taste of Nova Scotia Annual Prestige Awards. The awards ceremony was part of the larger TIANS Summit going on in Halifax this week. A meeting of all things tourism and hospitality in our great province held over a 3-day period at the World Trade and Convention Centre. On this particular Tuesday we found ourselves at the schooner showroom at Casino Nova Scotia for what was to be a spectacular luncheon featuring a who's who of the provinces culinary world. Upon walking through the large double doors we were treated by 5 or so tables featuring stellar boxed and bagged lunches catered by Emma's Eatery, Scanway Catering and Tempo Restaurant. In this room, local ruled with Terra Beta Farms juices and propeller sodas sitting in ice buckets in the middle of every table. Also, a bottle of Avondale Sky's "Bliss" and Grand Pré Winery's Riesling (both of whom were awarded prestige awards for their excellence) were part of the day's wonderful offerings. The event was truly a grand showcase of the achievements possible when we all work toward a common goal. The goal here being, to solidify Nova Scotia's place on the map as a true culinary destination all it's own.
The ceremony lasted about 3 or so hours and featured guest speakers and videos put together for each winner by Taste of Nova Scotia's marketing man, Doug Townsend. We are truly humbled to have been given the award for "Best Restaurant- Chef inspired Casual Fine Dining" for the 2014 year. The awards are chosen based on nominations sent in by consumers around the province and finalized by a panel of judges put together by the folks at Taste of Nova Scotia. While we were watching the other recipients go up and receive their awards and the video clips that went along with it, I had a moment of clarity of why things like the Prestige Awards are so important for our industry and our province. The idea of an award is age-old and of course, any business wants to see recognition for their efforts in the form of accolade and plaques and certificates and what-have-you. We obviously want to thrive as a business and these things help bring awareness and bring customers in to see what the fuss is about. That's a given. But more than that, something like the Prestige Awards directs all of our efforts, from small cafe to 400-seat dining halls to the same goal. After all, we are all on the same team. We all have a passion to represent Nova Scotia and show the world what we have to offer. This small patch of land on the east coast of one of the world's largest countries is brimming with life. From our seafood to our land based farms to our local produce and everything in between. The more we push the envelope of what's possible in this land, the more we show those who are young and thinking about a career in this industry that we are a mighty, culturally rich people. Young people who want to become farmers can look to places like Getaway farms and see that the industry is ready and wanting for young minds to take over the reigns and lead us into the future. Having people who want to become cheesemakers and bakers and brewers and winemakers, etc. is crucial for our province's culinary industry and when you find yourself in a room like we did on that Tuesday afternoon and can look around and see the efforts put forth by these amazing people being recognized, it really is awe-inspiring and we couldn’t have been happier to be a part of it.
Nova Scotia has so much to offer and it really is incredible to see the direction our mighty little province is heading. Every year our products find themselves competing against larger stages in more and more places around the world and when the people in these places look to the labels they can see that they are proudly made in Nova Scotia. We as a restaurant are PROUD to showcase many of these products and producers and being able to be an ambassador for our great province is what makes all of the late night marketing sessions and countless hours of number crunching worthwhile. In fact, while walking away with the (also handmade in NS) award platter we had a hard time thinking of it as work at all. Each day we get to come in put on a show that we hope sends you away with a true taste of what we're capable of here in beautiful Nouvelle-Écosse.
Awards like these belong to us all. As long as we continue to show the world what's possible with hard work and true creativity and passion it is only a matter of time before our industry becomes a global force. With every shuck, cut, press, and roast we're ensuring that those younger than us have a passion-rich industry to aspire toward. And truly, THE SKY IS THE LIMIT!
Many congrats to all the award winners and a huge thank you to Taste of Nova Scotia for all that you do to bring us onto that world stage!
The whole crew at The Brooklyn Warehouse
Our very own Mark Gray hit up the CTV morning show today to cook up a sweet treat using Taste of Nova Scotia's feature ingredient, Honey. His dish was a Honey and Rose Panna Cotta. Below is a link to the video and a big thanks goes out to CTV for having us and of course, Taste of Nova Scotia!
So, Unless you've been living on Mars you've likely heard of Raymond's. A restaurant nestled on the east coast in St. John's, Newfoundland. Over the last few years it has solidified itself as easily one of the top restaurants in Canada. After a visit from the WNetwork show "Million Dollar Critic" the host, Giles Coren says it should rank as one of the best in the world. In fact, to quote the eloquent host, "I've eaten at Noma, and I prefer Raymond's", ".....which is not just the best restaurant in St. John's but is probably one of the best restaurants in the world."
Below is a link to the HuffPost article featuring the review and of course a little video to along with it. Just so we're clear as well, this is a big deal. Having one of the top spots in the world be right here on the east coast and huge success for all thing Newfoundland. Huge congrats to Chef Jeremy Charles and the whole crew at Raymond's! Keep doing what you do!
Last night, hundreds of people descended on the Cunard Centre for this year's Gold Medal Plates Chef Competition. It was truly a marvel of culinary delight as some of Nova Scotia's top chefs put together their best offerings. Our main man, Mark Gray went with NS lamb done in a fenugreek and maple braised roulade with kohlrabi puree, toasted quinoa, fermented chard stems, arugula gel, and maple lamb jus. After hundreds of plates by all the chefs, the judges decided Mark's was worthy of the Silver Medal! A big Congratulations goes out to Renée Lavellée (@feistychef) for her Gold Medal win and to Jason Lynch of Le Caveau restaurant on the bronze! The whole team at Brooklyn Warehouse is incredibly proud of our guy for putting together a great dish and team. Way to go, Mark!
Check out Mark below on the Global Morning News talking about the event!
Click the image below to check out an article about a sculptor named Clive Maddison who took a single thread of wire the length of four football fields and twisted into this amazing tree sculpture. This is cool. Ultra-mega cool.
This right here, was way too good not to post up! Hope this helps ya'll get back at er after the long weekend!
Today, October 6th, the lunch menu at Brooklyn Warehouse is getting an overhaul! A whole new lineup of items that we love and are really excited to put on your plates. From old favourites like the buttermilk brined, fried chicken sandwich and our "225-Hour Smoked Beef Brisket" going into a pastrami sandwich with a house made sauerkraut and St.Amboise beer dijon we're pretty amped to have you come in and try the new roster! Check it out below!
It was a dark and stormy night..... Actually I can;t quite recall what the weather was like that day but it was indeed a night. A night in October one year ago today that our small bistro printed our last paper menu and began the shift to changing our menu on a daily basis to reflect the real-time offerings that our great province and beyond has to offer. As a business you have faith in your customers that they are invested in what it is that you do and this past year has been a true example of exactly that. A community embracing the culinary passions of a group of food-crazy guys and gals. Below is a video that our good friend Doug Townsend put together last year that went along with the launch of our new menu program. What a crazy year! Here's to may more!
So, it's been about 6 months since we took over the kitchen at Bearly's House of Blues in Downtown Halifax and launched our second Ace Burger Co. location and the response has been fantastic! It was always our intention to make full use of the great kitchen space at Bearly's by having a more in-depth diner style service and TODAY, OCTOBER 1ST marks the day when that becomes reality! We're launching a treasure trove of new menu items at our Bearly's location to give you even more ways to put #aceinyourface! Take a look below to see the glory that is the new menu along with our classic staples. Oh yes.... and the return of RIBS!