Chinched

Canadian in St John's

Quality dishes without the white-tablecloth pretense – think octopus tacos or Newfoundland wild mushroom risotto served in a warm, dark-wood room. On an ever-changing menu, meat figures prominently – don't skip the charcuterie boards or homemade pickles. The young chefs' creativity extends to the singular desserts (say, wild-nettle ice cream) and spirits (partridgeberry vodka) made in-house.

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