For more than 18 years, Waves Seafood and Grill has used only the finest ocean specimens to fill its menu. Blending seafood and casual dining fare, its appetizers include such dishes as flash-fried calamari and potato skins. Main courses include seafood combos that pair haddock with clams, scallops, or shrimp, as well as clam platters that feature whole Digby clams hand dipped in Waves’ special batter. Waves encourages everyone to indulge in its Spoil Yourself menu, which showcases seafood delights such as the Fishermen’s Platter—a combination of haddock, scallops, shrimp, and clams deep fried in Waves’ batter.
For diners who prefer land-dwelling fare, a robust burger menu offers 6-ounce handmade patties paired with savoury toppings. Charlotte, Waves’ resident baker, also hand makes the eatery’s desserts, which include offerings such as lemon meringue pie, apple pie à la mode, and key-lime cheesecake.
"Always fresh. Always to order." This is one of the philosophies behind The Battered Fish, but it's not the only one. In addition to corralling the freshest ingredients available and tailoring each dish—including high-quality seafood, gourmet burgers, award-winning fries, and crisp salads—to each customer's specifications, the eatery also commits itself to eco-friendly business practices to back up its dedication to health and the environment. This includes using recyclable materials, reducing water consumption, and working with partners that also practice sustainability.
Hailed as the place to go for the Best Cheap Drinks by the readers of The Coast, Oasis Pub and Eatery attracts sports fans with $10 pitchers of beer and a whole bunch of big screen TVs showing all the major sports and UFC fights. Over plates of chicken wings, burgers, or poutine layered with thin slices of King of Donair–licensed meat, friends gather together for weekly events such as open-mic nights, karaoke, and live music.
The scent of seared meats and seafood graces the air at E-Pin Grill House. Diners take charge of their meals here, selecting and seasoning foods from the array on their tables before cooking them on the tabletop grill—instead of asking them pointed questions on the tabletop grill. Alternatively, guests can defer to sushi chefs, who slice bright pink cuts of tuna for sashimi platters and maki rolls. They can also pack crimson bento boxes with steaming arrangements of bibimbap and tempura.