Seafood features strongly on most menus. The Pub District in Halifax is said to be one of the best in North America, with over 55 establishments.
Things to know: Beer and alcoholic beverages are sold by the glass in licensed restaurants (food must also be ordered) and in licensed lounges (opening hours generally 1100-1400). Beer by the bottle and draught beer is sold by the glass in taverns, pubs and beverage rooms, which offer great snacks and light meals; opening hours are normally from 1000 until early morning the next day.
Regional specialties:• Scallops, fried,
baked or grilled, are usually served with tartar sauce.
• Fish and clam chowders and lobster and salmon.
• Solomon gundy (a herring dish).
• Lunenburg sausage exemplifies the German influence, as do
hugger in buff,
fish and scrunchions,
Dutch mess and
house bunkin - all names for tasty combinations of fish and potatoes covered in cream sauce with onions and salt pork.
• Desserts make use of plentiful fruit and berries and include a stewed fruit and dumplings dish called
grunt, and baked apple dumplings wrapped in pastry and served with cream, sugar or lemon sauce.
Regional drinks:•
Nova Scotia beer warmer is a glass of beer with a dash of hot pepper sauce to get the blood circulating again. Provincial beers include
Alexander Keith’s and
Propeller.
• Nova Scotia has recently become a popular wine producing area, especially in the Annapolis Valley. A number of good vintages have been produced there.
Legal drinking age: 19 years.
NightlifeNightclubs are mostly centered in Halifax. Scottish bagpipe music and Gaelic songs can be heard all over the territory in concerts, bars, hotels and restaurants. Professional and amateur theater is very popular; details of forthcoming attractions are available from Tourism Nova Scotia.
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