New Halifax Restaurant ‘Drift’ Opening Friday At Queen’s Marque
HALIFAX–After months of hard work and preparation, Drift, the new restaurant in Halifax’s Queen’s Marque, is ready to open in just a few days.
At 5 p.m. on November 19, the doors at 1709 Lower Water Street will open for dinner service. Drift, led by Chef Anthony Walsh, will specialize in modern takes on Atlantic Canadian dishes. Patrons can expect dishes like Hodge Podge ($28), Yarmouth Lobster Pot Pie ($38), Roast Chicken & Rappie Pie ($27), and Nova Scotia Lamb ($42).
Customers can make reservations starting November 17. Drift is located on the ground floor of a new hotel, The Muir, which is scheduled to open December 10.
To help tackle these new spins on local dishes, Drift recently brought aboard Chef de Cuisine Jamie MacAulay, who was born and raised in Nova Scotia. Along with his 20 years of experience, MacAulay also owned the restaurant Coda Ramen in Halifax’s North End.
Along with their Nova Scotia-inspired dishes, Drift will also have signature cocktails and a wine list of more than 100 bottles.
While many may look at this new restaurant and label it “fine dining,” those who are running the restaurant insist it won’t have a stuffy atmosphere. They say they want people to feel comfortable to come as they are.
Chef Walsh told Huddle in an earlier interview that, even though the food at Drift will be of high quality, he doesn’t want to attach the term “fine dining” to the restaurant. That term, he says, has become outdated.
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“I’m done with the super high-end, super-polished, pristine white linen…it’s nerve-wracking. I think people would see through it, and that’s not who we are,” said Walsh.
“We of course want it to be of a certain calibre and a certain polish to it…the design is going to be modern, inspired by the rich marine history and traditions…We want people to feel really comfortable.”
Scott McCrea is president and CEO of The Armour Group–the company tasked with developing Muir and Drift. He also dismisses the use of the term “fine dining.”
“The whole concept of fine dining in the restaurant world has changed. What we think about fine dining 20 years ago seldom exists today,” said McCrea.
“Dining today is an experience, and that experience need not be expensive or stuffy.”
Derek Montague is a Huddle reporter in Halifax. Send him your feedback and story ideas: [email protected].