Canada’s Lobster and Herring Capital Is Having a Moment
"The chef-owner blends nostalgia and refinement by reworking traditional Acadian elements—molasses-baked navy beans are served on housemade sourdough with a drizzle of olive oil, local lobster appears in a delicate tart, and fresh scallops are turned into a spicy ceviche, showcasing local seafood with inventive touches." - Lola Augustine Brown
