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.
Rocco Scarola left his hometown of Bari, Italy in 1967 and spent the next quarter century honing his culinary expertise in some of the best restaurants in Halifax. By 1992, he was ready to share his knowledge of Southern Italian cuisine––as well as his mother's treasured oven-baked pasta recipe––with the Nova Scotian masses. Together with his wife Gail and head chef Tracey Cromwell, Rocco finally realized his dream of creating a refined, yet relaxed atmosphere where people could come together to enjoy a good meal, hearty conversation, and an opera-singing wait staff. In 2008, he passed his enterprise to his partners of eight years, Hanna and Robert Gibson, who continue to honor the Italian traditions and excellent service that has made Rocco's a success for almost two decades.
Today, diners can still find Rocco's mother's pasta on the brunch menu, featured alongside Rocco's own coveted pizza recipe, built upon his signature handmade crust. Local seafood and meats from nearby Martock Glan Farms put a modern, sustainable spin on classics such as veal limone and zuppa di pesce dell'aragosta (lobster and fiddlehead bisque), and salads are tossed tableside to prove both the freshness of the ingredients and the existence of gravity. Signature pastas include a spaghetti carbonara topped with garlic and scallops and meat lasagna layered with béchamel and a secret ingredient, though servers make no secret of the fact that all pastas are available in whole grain or gluten-free versions for guests with sensitivities.
Kababji Restaurant whisks taste buds to Lebanon with a menu of spit-roasted meats and tahini-flavoured snacks, such as hummus and falafel. A resident kababji, or shish-kebab cook, marinates top-grade beef and locally sourced lamb in oil and spices, accentuating their natural juices. Groups can also gather around shareable mezza platters that contain a chef's selection of appetizers, such as grape leaves, aged cheeses, and skewered shish taouk and kafta. Guests may dine on this cuisine in the restaurant or have it catered to a venue of their choice.
Uncorking fees vanish like microwaved ice sculptures on Monday and Tuesday evenings, when diners can bring their own wine or sample Ksara, a traditional Lebanese vintage. To cultivate a celebratory atmosphere, the restaurant hosts Saturday-night belly-dancing performances and special events such as weddings and birthday parties.