Member Feature: My story from Stories Restaurant

There once was a girl named Jennifer.

She generally ate what was in front of her. 

This consisted of fishes,

Beef, chicken, and pork dishes. 

Was bison too much for this carnivore?

Stories Restaurant in The Halliburton is no everyday hotel dining experience - although I would be quite content eating all of my meals there.  Stories offers innovative seafood and game in an intimate, antique-chic dining room, perfect for private dining functions and small meetings.  

Chef Scott Vail is one of the first Halifax chef's to leverage the diversity of local ingredients through key relationships with Nova Scotia's food producers.  No strangers to the menu are local boar, exotic tuna belly (otoro) and bison hanger steak. 

One humid afternoon I was treated by Manager Robert Pretty to some tasting plates outside in the garden courtyard terrace.  The first plate held Nova Scotia staples, scallops and crab cakes, but then a finely sliced mystery meat was set on the table. Now, my motto when it comes to food is, "I will try anything once." (Please don't test my limits on this, as I do have them, but in my defence I have tried haggis.) 

Turns out it was grilled bison.  I have to admit it was not at all what I was expecting.  It was tender and flavorful and begged me to eat more of it.  It finished a close second to the pan seared rice paper wrapped sea scallops in ginger sesame vinaigrette... That is until the surprise ending vanilla panna cotta with drunk and sober berries showed up. 

Since it was a work function, obviously I only ate the sober ones. 

It is no wonder they were recently awarded two-stars from the Where To Eat in Canada publication.  This best kept secret is a must-try for those serious about food.