BY SHELLEY CAMERON-MCCARRON
Elegant retreat and a beach treat I still dream of the irresistible Pistol Pete lobster burger and strawberry-infused mojito enjoyed at elegant Slaymaker & Nichols Gastro House in Charlottetown, as well as the lunchtime lobster roll and potato salad feast tossed down with a âdark ân stormyâ at popular Blue Mussel CafĂŠ, sister eatery in seaside North Rustico. Not only was the food fab, both restaurants appealingly lean into their locationâs history while providing a fine dining, yet casual experience. At Blue Mussel, the exterior resembles a generations-old fishing shack. Inside, the dĂŠcor is modern and beachy with water views. âYou truly feel like you are on vacation when dining with us,â says Steve Murphy, co-owner with wife Christine. Blue Musselâs go-to dish? Pan-seared halibut. âWhen in season on PEI, you can sit on our deck and watch the halibut boats coming back into the harbour. Most of the time, the fish dinner you are eating was caught that same day!â In capital Charlottetown, Slaymaker & Nichols (known for its cocktails) combines the vibe of a beautiful old home with the history of the Slaymaker & Nichols Olympic Circus, on their lot for a short period in 1864 before the building was built. A signature item? Murphy recommends the Chicken Aji Verdeâthey grill a chicken supreme, then baste it in house piri piri butter then bake it in the oven. For the sauce, they blend mint, cilantro, and jalapeĂąo with Greek yogurt. Along with good food and atmosphere, Murphy says they believe in old-fashioned,
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detailed serviceâitâs what makes people feel so special when dining with them.
Dough is made in-house (it includes beer and is hand-stretched) and each pizza has a different sauce base. The top-selling Hawaiian pizza, for instance, is spicier and more cream-based, while the meat pizza features a house-made marinara sauce with Italian seasonings, a simplicity and richness that Clark strives for throughout the menu, down to the made-in-house coleslaw and tartar sauce (a fan favourite). Since they donât rely on freezers or fryers, Clark says they are known to be accommodating so diners get the dish perfect for them. As a full-sized brew house, they keep about eight beers on tap. Cast Away, an earthly, light IPA has recently been outselling traditional favourites Summerside Light and Beachâd Blonde. As for the vibe of the building, built as a train station in 1927, and later serving as a library? Clark likens it to the homey warmth of âgrandmaâs basementâ with walls filled with knickknacks and photosâmany from his grandparentsâand each with its own story to tell. The name Evermoore was even the name of his grandfatherâs boat, back when Clark was a kid.
Bakery bliss Word is, folks make the 40-minute drive from Charlottetown to Kensington just for the cinnamon rolls at the Willow Bakery and CafĂŠ; and, if weâre being honest, a selection of cinny buns and raspberry scones were tucked in our car for the drive home! Located beside the former Kensington train station, the Willow Bakery is a fan favourite for folks looking for a cup of joe, home-baked lunch specials and a showcase brimming with breads and sweet treats.
Good things brewing Following a friendâs lunchtime lead, I ordered the Fish & Boxty at Evermoore Brewing Co., then happily devoured all the PEI potatoes and corn-crusted haddock loins served at the restaurant and brewery in Summersideâs former train station on Water Street. As they donât use a deep fryer, itâs a fun play on fish and chips, says owner Alex Clark. Made-from-scratch pizzas, a stalwart since Evermoore started serving food in 2018, are also hugely popular.
PILLIE PRISKE
I
didnât come to PEI to eat, but buoyed by bakeries, bistros and big bites of lobster rolls, I started my culinary love-in shortly after driving off the Wood Island ferry and didnât stop until a week hence, when we sailed home. Here are a few of the highlights.
Point Prim Chowder House.
Point Prim Chowder House.
PAUL LAVENDER
Checking out PEIâs local food scene
PAUL LAVENDER
Foodie days
