Monthly Archives: December 2009

Showing 7 to 12 of 28 posts

Restaurant Le Caveau at Grand Pré Winery

By Taste of Nova Scotia on December 12, 2009 Add a comment

Restaurant-Le-Caveau

Restaurant of the Year 2009 Taste of Nova Scotia Prestige Awards. Located at Grand Pré Wines in the heart of the Annapolis Valley, Le Caveau specializes in global cuisine using seasonal local ingredients, matched with fine wines. Chef Jason Lynch and Restaurant Manager Beatrice Jurt treat guests to an exceptional Nova Scotia dining experience, with emphasis on regional product. Whether you enjoy a glass of wine on the pergola or a meal in the dining room, you will be charmed by the unique atmosphere. Visit our restaurant in the heart of the Annapolis Valley; we’re located only 50 minutes from Halifax at the Grand Pré Winery just outside of Wolfville.

Related Posts:

Chef Jason Lynch and Chef Dennis Johnston Team Up for Grand Pré’s 10th Anniversary Dinner (June 9, 2010)
A Celebration of Excellence – 2009 Prestige Awards (November 6, 2009)


Saege Bistro

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Saege-Bistro

You deserve to eat well. Food of the freshest and highest quality can be found at Saege Bistro. The award-winning Chefs transcend the ordinary and create a meal to please all palates. With a focus on local Nova Scotian ingredients Saege offers a unique combination of creative flare and natural elegance. Saege has remained on the culinary creative edge with a team of professionals that can ensure you’re dining experience surpasses all expectations.

When planning your next group meal consider “Purple Saege”, the private room that is ideal for any occasion shared with family, friends or colleagues. Whether you’re stopping in for a quick bite or a romantic rendezvous all dishes are innovative, creative and perfect.

Related Posts

Seage Bistro Re-opens After Fire (May 31, 2010)


Salty’s Restaurant

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Salty's-Restaurant

2003 Taste of Nova Scotia Restaurant of the Year
Salty’s is located at the end of a 19th century wharf, known as the Privateers, on the picturesque Halifax waterfront. Salty’s is best known for our fresh-from-the-water seafood. Enjoy any of the local varieties of fish or fresh lobster from our own tank! Our calamari with a Tabasco honey sauce is a must when dining at Salty’s. If you really want to be close to the water, enjoy our waterside patio, open May through October. Or enjoy the most spectacular views of Halifax Harbour from the comfort of our inside dining rooms.


Shore Club Lobster Suppers

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Shore-Club-Lobster-Suppers

Celebrating 70 years (1936-2006) of serving the public, “The Original Nova Scotia Supper” offers a unique dining experience. As you enter through the “Folk Art Fortress”, past the crew cooking the lobster & mussels and over the “Red Carpet” you can settle in for a feast of fresh boiled lobster, unlimited fresh cultivated mussels, all you can eat salad bar, homemade rolls, choice of dessert & coffee or tea. Steak, chicken & a children’s menu are available. Our goal is to serve the best lobster in a unique setting with friendly Nova Scotian Hospitality.


Stories at The Haliburton

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Stories-at-The-Halliburton ‘Stories’ restaurant features inventive regional cuisine in intimate dining rooms. In the summer months, guests enjoy cocktails and light fare in the garden courtyard. A “well kept secret” to the hotel’s international clientele and the metropolitan residents of Halifax’s downtown. With pride and passion, Chef Scott Vail and his kitchen brigade showcase artful plates using fresh ingredients from the region’s farmers, forgers and fisherman. It’s up-to-the-minute cuisine with an East Coast twist.


Sugar Moon Farm

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Sugar-Moon-Farm

Nestled in the Cobequid Mountains this log sugar camp and fully-licensed pancake house serves an incredible maple brunch all day: wholegrain buttermilk pancakes, waffles, baked eggs with maple ham, maple granola, local sausages, maple baked beans, organic coffee and maple desserts. Sugar Moon Farm, honoured with the 2002 TIANS Food & Beverage Award, is a working maple farm, continuing the springtime tradition of creating maple syrup over a wood-fired evaporator. Tour the sugar camp, hike the sugar woods, visit the maple store and ask about “Chef’s Night at Sugar Moon”, a gourmet maple dining experience featuring guest chefs.