HALIFAX — Drift, located in the Queen’s Marque District in Halifax, began welcoming diners on Nov. 19, 2021.
Drift’s culinary vision is driven by chef Anthony Walsh from Oliver & Bonacini Hospitality, as well as chef de cuisine Jamie MacAulay. Its lunch and dinner menu consist of Maritime classics, such as Hodge Podge, Yarmouth Lobster Pot Pie, Roast Chicken & Rappie Pie and Nova Scotia Lamb, while its breakfast menu, developed by executive pastry chef Cori Osborne, includes vegan chia pudding, brioche French toast and more.
“Drift is my culinary love letter to Nova Scotia and the Maritimes,” says chef Walsh. “I’ve always been enamoured by the region’s natural bounty, from mackerel and halibut to chanterelle mushrooms and the great haskap berry. I’m humbled to be able to cook with these beautiful ingredients and bring them to the forefront in fresh and perhaps unexpected ways.”
Designed by Studio Munge, the restaurant can accommodate up to 90 diners, and its waterfront patio and lounge seating is set to open in spring 2022.
