Rocket Bakery. Photo by Matt Jiggins.
By Candice Walsh
For such a small city, St. John’s has a surprisingly large number of cafés around town. Many of them are downtown along Water Street and Duckworth Street, and each has its own distinct vibe and personality. The following are four of the best bets for espresso, light bites or a straight up cuppa joe. (more…)
By Waheeda Harris
Newfoundland is not known for its culinary prowess. The “Rock” is more often associated with its own distinct variety of caloric comfort foods like cod tongues, scrunchions (pork rind topping) and jigg’s dinner (salt beef boiled with vegetables) than with anything cutting edge.
Enter Chef Jeremy Charles, who is changing the face of Newfoundland cuisine. His Raymonds restaurant in St. John’s is imagining local mainstays in new ways: you might find smoked moose tongue on the charcuterie plate, for instance; and rather than fried with chips, cod is pan-seared and served in cassoulet with mussels, white beans and fingerling potatoes.
Raymonds was named Canada’s best new restaurant of 2011 by enRoute magazine, and Charles won second place in the 2011 Gold Medal Plates national championship. He opened Raymonds with general manager/sommelier Jeremy Bonia in 2011.
By CANDICE WALSH
Perfectly fried fish and chips are a Newfoundland staple (Image courtesy of Ches’s Famous Fish & Chips)
You might have heard that Newfoundland has some exceptionally odd dishes. Titles like “seal flipper pie” and “fried cod tongues with scrunchions” might make you squirm in your seat. But in the past few years, the face of Newfoundland cuisine has been changing dramatically. With gourmet restaurants like Raymonds opening in St. John’s and innovative chefs like Todd Perrin staking his claim on Top Chef Canada, the Rock is quickly becoming a favourite among foodies.