Brookyln Warehouse was tops in the Halifax Coast Magazine Best Restaurant's poll for 2012. While the restaurant is creative and has a lovely building and patio to call home, is not yet able to compete with other Canadian city's in terms of quality. Perhaps it's just the dishes our party ordered, but maybe if there is more than one miss it's time for some quality control.
The cold seafood platter: crabs legs (with the wonderful crab available out here, these legs were too thin and not worth the effort), oysters, house made smoked salmon, scallop ceviche (top marks), an asian take on tuna tar tar, and a clam. The sauce was very light and complemented the selection excellently.
The Fulton Fish Dish: Grilled Sea Bass on a heaping pile of brown butter risotto with an apple and pistachio salad. The proportions were off on this one, with the risotto coming across as oppressive perhaps because of the sheer amount provided and not the flavours themselves. The salad, combined with the soft fish and risotto did not add enough to mix up the texture profiles.
The definite winner of the evening: Chicken and waffles served with blueberry kale and a suprisingly not too sweet maple bbq sauce. I would NEVER order something like this, perhaps because I am breakfast adverse, but I was shocked at how successful the dish was and how well balanced the flavours were. A true A+.
A play on seafood chowder, a Black Chowder made with squid ink broth, scallops, those same too small and spindly crab legs, and halibut. The halibut lost its silkiness and was a tad over done. While a truly creative take on a Nova Scotian classic, it was a near miss - tasting too salty, lacking entirely the creamy and buttery excellence of a white chowder. Perhaps this dish is best seen as a work in progress .
All in all, the restaurant for it's pricing was not a complete failure, but very far off from it's touted "best" status. A pleasant addition was the availability of the bring your own wine offer - but not enough of a draw to get me going back.
The cold seafood platter: crabs legs (with the wonderful crab available out here, these legs were too thin and not worth the effort), oysters, house made smoked salmon, scallop ceviche (top marks), an asian take on tuna tar tar, and a clam. The sauce was very light and complemented the selection excellently.
The three beet salad, with braised golden, roasted red and raw candy cane beets. Finished off with candied nuts,goat cheese and a balsamic reduction, as well as some beet greens. This was executed very well.
The famous Brooklyn Warehouse caesar salad made with Dragon's Breath Blue cheese. While the salad was very tasty, it was not the easiest to share, or the easiest to eat as it was served as half of a head of lettuce. The presentation also did not allow for an even spreading of the finger-licking good dressing. However, it was a nice spin on an old classic.
The Fulton Fish Dish: Grilled Sea Bass on a heaping pile of brown butter risotto with an apple and pistachio salad. The proportions were off on this one, with the risotto coming across as oppressive perhaps because of the sheer amount provided and not the flavours themselves. The salad, combined with the soft fish and risotto did not add enough to mix up the texture profiles.
A play on seafood chowder, a Black Chowder made with squid ink broth, scallops, those same too small and spindly crab legs, and halibut. The halibut lost its silkiness and was a tad over done. While a truly creative take on a Nova Scotian classic, it was a near miss - tasting too salty, lacking entirely the creamy and buttery excellence of a white chowder. Perhaps this dish is best seen as a work in progress .
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