Roadside Willies offers its valued patrons casual dining with a touch of class. Whether stopping by to unwind with your favorite beverage, or savoring a full course meal with family and friends, Roadside Willies offers up something for everyone. Our extensive menu features tastes from around the world.
It’s hard to know where to look first upon walking into one of Jungle Jim’s two-dozen locations. Nearly every inch of wall space overflows with such safari-themed accoutrements as palm fronts, bamboo poles, colored lights, and a tiki bar. Although the restaurant aims to transport families to an exotic tropical wonderland, the huge menu is stuffed with familiar favorites designed to appeal to nearly every kind of diner. Chicken panini wraps and zesty buffalo wings swing quickly from the kitchen, but for more ceremonious occasions there are also a number of upscale, steakhouse-style options. A favorite is the St. Louis-style Rhino Ribs, a heft half-rack made sticky with honey garlic or barbecue sauce. Alongside such decadence, the special Slim Jim menu showcases entrees with 550 calories or fewer, such as pan-seared tiger shrimp and grilled chicken salad. Kids can dig into smaller portions on their own menu—which, once they’ve decided between alfredo pasta and animal-shaped chicken nuggets, they can fold into a tiki-style mask.
Built in 1928, the renovated passenger car that now serves as Tatamagouche Railway Dining Car whisked travellers to and fro on the Canadian National Railway. These days, it stays stationary while taste buds do all the travelling during lunches and dinners every summer and autumn. The kitchen specializes in steak and seafood entrees?such as lemon-dill salmon?that complement the veggies and edible, pesticide-free flowers grown in the restaurant's private garden. The dining car is part of the Train Station Inn at the 19th-century Tatamagouche Station, whose other railways cars now serve as bed-and-breakfast suites.
Every six months, according to The Coast magazine, Chef Stefan Bruchmann begins updating his menu at Nectar Restaurant and Wine Bar. Those seasonal changes have been met with consistent acclaim, including The Coast's honor of "Best Dartmouth Restaurant" five years running. The ever-evolving menu has been known to spotlight mains such as crispy arctic char with a crusted potato cake, wilted spinach, vine roasted tomatoes and honey mustard vinaigrette and a chicken breast stuffed with prosciutto, havarti, and oyster mushrooms served with a red pepper jam. Chef Stefan combines the secrets and techniques that he garnered from his culinary experiences in Europe, Australia, New Zealand, and Ireland.
Nectar's bartenders match that creativity with a slate of inventive martinis?which includes the garlic-tinged Janes' Bond and the mandarin-kissed Southern Peach?and an extensive wine list. High-backed, white chairs juxtapose the dining room's black floors and tables, creating a striking tableau accented with damask-patterned wallpaper and bright chandeliers. Tucked in the back and upstairs, the patio awaits guests who wish to dine outdoors. Amid this upscale ambiance, the staff hosts themed occasions such as bring-your-own-wine Tuesdays and vegan Wednesdays. On Sundays, Nectar presents live performances from local musicians Daniel Matto, Nadia Moore, and Georges Hebert, who enliven the air with a blend of jazz standards.
In 1976, Glen and May Young established the first May Garden Restaurant?a tiny take-out restaurant fixed along Beaverbank Road in Lower Sackville. Just under two decades later, Glen and May's nephew, Eric, bought the restaurant, and has since reproduced the success of the original mom-and-pop shop at two other locations.
Eric quickly expanded May Garden to a second location in Bedford, then a third in Dartmouth. Even with that continued growth, the original restaurant sticks to its roots. When Eric bought the first May Garden in 1993, he retained the original open-kitchen policy so diners could watch chefs tangle with dancing flames as they fry Dop Woey Almond Ding or do the moonwalk after they form the perfect eggroll. Guests get a front-row seat as the varied menu blooms into colourful dishes, including curries, Szechuan offerings, and chef specialties.
Thai Express treats guests to quick, healthy, and colorful curries, stir-fries, and noodle dishes, all made-to-order and customized to the customer's preferred level of spice and heat. Like a viral video of hilarious sports bloopers, the restaurant has built a dedicated following through its broad appeal across a variety of cultures, with 224 locations across Canada, and 12 locations throughout Britain, Morocco, Bahrain, and Dubai. At each restaurant, chefs whip up classic Thai dishes such as zesty tom yum soup peppered with shrimp and lemongrass, or creamy, yellow coconut-milk curry flavored with pineapple, carrot, and peppers. But while the emphasis is on authenticity, healthfulness, and fast service, the restaurant also makes room for a little fun, serving crispy, lightly-peppered chicken wings for a Thai-inspired spin on a bar menu classic.