- C$15 for C$25 worth of upscale lunch for two or more
- Click here to view the menu
Seasons by Atlantica
As Seasons by Atlantica's sous chef Brenan Madill says, "You are only as good as your last performance." Luckily he and Executive Chef Luis Clavel have put on plenty of award-winning productions. Madill's commendations include the 2012 title of Apex Junior Chef of the Year, whereas Clavel's countless awards earned him the opportunity to cook at the James Beard House on behalf of Atlantic Canada.
The duo keep its performances great by updating classic dishes with unexpected twists. Instead of beef stew, their stew is studded with scallops, mussels, chorizo, and lobster, and their pan-seared strip loin is paired with a "chili" made from king mushrooms and potatoes. The meals are hearty, for sure, but guests would do well to save room for equally surprising desserts, such as a "lollipop" that's actually a brownie chunk dipped in chocolate. Atlantica has breakfast and lunch service as well, which is great considering that some people get hungry before sundown.