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Hot Eats in The ‘Peg


Peasant Cookery


293 Bannatyne Ave. Peasant's mussels and frites are among the best in the city.


selves on the end of the bar and chatted with the busy bartenders. Te snug, bustling interior with its exposed brick wall, reminded us of time spent in New York. Since it was “Buck-a-Shuck” night we ordered half a


A


dozen oysters to launch our evening. Te oysters were served with a red wine vinegar concoction that tasted divine. Adding a little horseradish further amplified the taste. Tey were so good, we had to have another half dozen.


Te menu was printed on paper designed to match


the changing seasons. Te flank steak drew my attention when I saw fennel as an ingredient and our server help- fully steered us towards trying the chorizo meatballs. We were delighted by the robust flavours, the accompanying chili tomato, salsa verde and aioli sauces which enhanced both the patatas and the sausage meatballs. Peasant’s mussels and frites rank up there with the city’s


best. Although ours may have been a titch overcooked, both the sauce and the accompanying fries were amazing. Te charcuterie board is a must try, especially on Monday evening when they are offered at half price.


10 • Winter 2018


Chorizo meatballs with chili tomato, salsa verde and aioli sauces.


Reviews and photos by Kathryne Grisim


Kathryne Grisim was bitten by the travel bug when she was 16 and made her first solo trip to Halifax. She loves living in Winnipeg because she can leave on an early flight and be in Mexico by lunchtime. Her food and travel blog can be found at foodmusings.ca.


The Hub


word to the wise: make a reservation before heading to the Peasant Cookery. It was packed at 5:30 p.m. on the Wednesday evening we stopped in; however, we happily perched our-


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