Chef Bryan Steele's dinner menu showcases a variety of contemporary French dishes carefully crafted with ingredients from local growers. During the restaurant's dining season, which takes place May through October, diners flock to The Prune Restaurant's scenic Garden Room to savour gourmet fare and views of the historic building's courtyard. Once diners have chosen their favoured menu items, the warm and professional staff lends informed advice to help them pair their dishes with wines from a sommelier-assembled list comprised of both local and international varietals. The Prune Restaurant also hosts a number of small group classes, where guests come to taste and learn about wines or join forces to create a multi-course meal after finally conquering the chef's complex scavenger hunt to find the ladle.
The Parlour Brooklyn's lead style strategist Nackie Karcher whipped up haute haircuts in South Beach and the Hotel Chelsea, courted high-fashion clients such as Perry Ellis and Prps, and graced the pages of international Vogue editions before laying down roots in Brooklyn with her team of mane manipulators.
The quaint storefront of Shakespeare Pies matches the simple, home-baked appeal of the goodies inside. That's because founder Susie Wagler acquired her baking know-how by selling homemade pies at a garage sale more than a decade ago. Since then, the family-based business has grown to include Susie's daughter Bethany and Bethany’s husband Kenton whom have taken the helm, keeping the store's shelves stocked with fruit- and meat-filled pies. The bakery specializes in wholesome and old-fashioned treats that includes a product line of more than 20 varieties of fruit pies, 8 varieties of meat pies, butter tarts, relishes, fresh eggs, and more. In addition to pies, the store also churns out fresh breads, cookies, and jams and puts together more than 60 edible fruit and vegetable bouquets that taste better than regular bouquets because regular bouquets taste like dirt.
Harry Ten Shilling boasts a history as rich as its homemade desserts. The building's original identity was the Union Hotel, which served as a stopover for early pioneers. Later it would become a bootlegging operation, then an antique store, and then an art gallery. Finally, in 1977, the storied location transformed into Harry Ten Shilling Tea Room—a name that pays homage to William Shakespeare's Henry IV, Part II. During the play, characters reference a 10-shilling coin marked with the face of Henry III, who was also known as Harry.
Harry Ten Shilling's traditional teatime experience bridges the gap between past and present. The café complements cups of chai and naturally flavored black tea with homemade finger sandwiches, jams, and signature scones. Cooks arrange the delicacies on fine china and supply all the proper tea fixings—milk, sugar, and splints for keeping pinkie fingers angled at precisely 45 degrees.
Inside the historic brick building that formerly held Dwyer's Roadhouse, Alexa's Cafe owners Alexandra Santos and Antonio Triguerro prepare Portuguese-inspired cuisine. Among their specialties are sizzling portuguese sausages served on flaming boats, burgers sculpted from locally raised buffalo, and sandwiches made with pork cutlets from De Wetering Hill Farms. Housemade desserts such as chocolate mousse or lemon-coconut pudding are another reason to visit.
Winner of Waterloo Chronicle's 2009 Readers’ Choice awards for Best Seafood (gold award) and Best Fish and Chips (diamond award), Baker's Cove Seafood Restaurant has been serving underwater specialties made to order using fresh ingredients and organic elements since 1986. The menu of oceanic delights gathers a bevy of appetizers ($6.99–$11.99) such as corn fritters and crab cakes along its edible reef. Featured dishes ($10.95–$22.50) make a splash in the deep with poached salmon and fresh fruit salsa, sweet Cajun haddock, and honey garlic halibut. Ex-patriots can refuel after their swim across the pond with the award-winning English-style fish and chips ($7.95–$26.95), which come grilled or deep-fried depending on the fish's preference for hot oil treatments. Flavour caddies include sides ($1.75–$4.50) such as lemon herbed mashed potatoes and coleslaw. Gluten-free dinner choices are also available.