Years ago I ate at this restaurant in Dartmouth and my interest was recently piqued when I heard their fish & chips were voted the best in the country. Well the hype has obviously spread like wildfire, on Thursday there was standing room only. The fries, well they're frozen not homemade. The fish looks good enough but alas the batter was only partially cooked and there is nothing worse than that. I happen to spy a lady nearby cutting open her piece of fish and the same thing but she seemed oblivious.

Back to The Battered Fish from now on, their fish is miraculous, simply unbelievably moist.

I should have said that I did indeed get the tellicherries from Costas and they are the best I've found. Have to say I have had the Kirkland ones from Costco in the past and they are either old or just inferior.

I should have said that I finally did get the tellicherries from Costas and they are the best I've found. Have to say I have had the Kirkland ones from Costco in the past and they are either old or just inferior.

One of the best things on Café Chianti's past menu was the calamari so expectations have hit a feverish pitch with the arrival of new chef Terry!

We were stuck for a restaurant last Thursday and found ourselves at Pars Restaurant on the north end of Robie Street in Halifax. What a find!

Great olive and walnut appetizer along with a unique hummus quite unlike any other we have tsted. Freshly baked barbari bread to go with it and we ordered more. The chef is very particular about his bread and cannot be corerced to make more than he requires.for the restaurant's usage. We had wanted to get some to take home.

We had 4 different main courses, all were very good but the Chicken with Pomegranata Molasses was outstanding.

Service is excellent and friendly, the place is spotless. Prices were extremely reasonable. Two thumbs up for this one.

Check it out:

www.parsrestaurant.ca

Yes, right you are. It's north of Cogswell at:

LOCATION

2082 Gottingen Street
Halifax Nova Scotia B3K 3B3
+1 (902) 446-8222
HOURS

Tuesday to Friday: 10am – 7pm
Saturday to Sunday: 9am – 6pm

2082 Gottingen Street.

Here's the website:

http://ratinaud.ca/

Mmari - That may be awhile! They don't ship to Canada so I had two sent to a friend in Philadelphia. They'll bring them up when they drive up to NS next time. They're anxious to use the one I got them but they don't have a gas stove there, only here in NS.

They arrived in short order - money order Hfx to NYC 4 days, brustolinas 2 days to Phil. Thanks so much again.

I heard they were both in Halifax now. With luck maybe they'll open a restaurant here.

They wouldn't have to close for the winter here.

Hey Brian thanks for that.. I'll send the Molteni back.

Seriously one can only dream of a Rorgue......

Ecstatic MMari, thanks so very much!

chili

Thanks for the tip amazinc but nowhere to be found I'm afraid.

Wow khuzdul I hadn't noticed the wok option. That does look a bit like induction rather than gas don't you think? Or I am missing the burner?

The Molteni MTM site isn't exactly user friendly. Still a fantastic piece of machinery and I love the height of the stove, nice and low. Great idea that rail so you can lean over the range and not get your essentials fried.

Thanks.

Any idea where I might land one of these handy gadgets?

At 1:20 in this video:

http://www.epicurious.com/video/celeb...

TO, Boston, NYC? Even better via the internet?

thanks

chilibeanpaste

Kaleo

Okay I see the two burners and the French top and assume the raised gizmo with holes is the down draft you mention. What exactly is that downdraft for?

And the infrared I miss completely. Where is it?

I feared it was a custom job and yes they certainly made a winner. Strange he does his chopping on a board atop the French top, especially with all that space way over there! Probably lazy cameramen.

Anyone out there know the brand namne odf the stove he uses here?

http://www.youtube.com/watch?v=PUP7U5...

It certainly is a beauty.

In the process of getting a natural gas stove but it's turning out to be a tortuous road. The gas vs dual fuel oven seems to be the biggest dilemma. Some say the gas is fine but is costlier to run than electric.

GR's stove may be a commercial one and while they are considerably cheaper (probably not his baby) by the time you add the ventilation system up past the roofline it's way out of the question.

We had a take last week. re: the smoked meet sandwiches.

The meat was very good, the coleslaw was tasteless and greasy, bread unfortunately was the downfall - very pale almost white and virtually tasteless. As you say they could have gotten bread like that here in Halifax. Fries as you say were pretty good but be warned they were pre-salted.

The dill pickle was a 1/10 longitudinal cut of a dill pickle, for me that was okay as I'm not keen on them but others were not pleased.

Luckily I had other mustards on hand.

There HAS to be a demand for good ryes and pumpernickels in this city.

Anyone been to the new deli in town, the one of Agricola Street called Hali Deli? When I saw the yellow tiles going on the front I thought it was going to be a laundromat.

Have been meaning to go but dread the prospect of the light and dark ryes not being up to snuff. It has been eons since we have been able to get decent ryes and pumpernickels in this city. The D&R Bakery on the site of The Coastal Café on Robie was the last purveyor of fines ryes.

Today I passed by in the car and to my horror saw bottles of squeezable French's mustard on every table. In my books not a good omen.

"It's sort of amusing that in the US, 'premium' refers to Budweiser and its brethren"

So true, I always thought of them as headaches in a can.

re: Thai white pepper

Any particular brand?

Glad you liked it. Had a take-out Saturday night and the burgers were even better than the first time. As far as Gus' goes it's rather refreshing to get out of the fluorescent light scene.

Can you tell me about the Fish Fragrant Eggplant as shown in the photo? It is so radically different looking than Fuchsia's recipe which I frequently make. I can't even decide what the ingredients are in it, looks heavenly though.

Thirty year old Peugeot here and works like the day it was bought.

Big bulk bags at Tian Phat on the Bedford Highway. They pack them themselves and they look better than the pre-packaged ones with brand names.

I'll check them out at the market.

Thx

Thanks so much, I'll get someone to snag some for me. Seems I've been signed on since I posted this initially!

Anyone know where to get fresh Tellicherries bulk in metro Halifax? I used to get them at a neat little Japanese-Godiva store on Dresden which closed some time ago. Then at the Atlantic Superstore until they drastically cut their selection of gourmet items, now they only carry them in those ridiculous disposable grinder jars. Pete's Frootique does the grinders too. Have tried Planet Organic and they do have whimpy little 55g bottles of Extra Bold from Cape Herb which are decidedly neither bold nor fresh. I suspect Bulk Barn would be no better. i'm probably overlooking the obvious.....

What's up with the Robert Yick Company? I sent them an email in May 2011 (yes 2011) and again on September 11, 2012 asking for info and pricing on their drop-in home wok range. They have never responded. I don't care how busy they might be a response of some sort would seem fitting and that's why you hire someone for the reception desk, unless of course he/she is out back welding joints.

Just back from ACE in Gus'. Not a huge selection but some wild combos. Best burgers we've had in this city, great fries. Meat was substantial and very juicy, thinking they gave the meat a jolt of butter before serving. A tiny bit of pink in the centre but what the hell, done to perfection for me. Taste extraordinary, toppings generous and inventive.

From what I've heard and seen of the burgers at Brooklyn Warehouse I'm afraid they've been badly Ace'ed.

Sure the scene is pretty dark and dismal but the burgers brightened the day. Clientele friendly and laid back.

Surpisingly I thought they were the pits in Berlin last year.

When donairs first hit the streets in Halifax they had parsley on them. What ever happened to the parsley? When I have fresh parsley about I add it to the very infrequent donair. Really ups it a notch or two.

Had to have been at Tony's wayyyyyy back there?????