New Canadian restaurants in St Andrews By The Sea
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The Swiss chef-owner makes wonderful use of local bounty in this warm, art-filled dining room. The ever-changing menu might include foraged goose tongue greens and wild mushrooms, periwinkles (a small shellfish) and New Brunswick lobster, each playing a part in complex, exquisite dishes. Imagine, say, lobster with nasturtium flower dumplings and vanilla bisque, or foie gras with cocoa nibs and bee balm–poached peach. Reservations crucial.