Interesting fancy eats for any palate.
This past weekend we visited Halifax for my sisters birthday. Whenever we visit I always give her a list of restaurants I want to try and let her choose. First up this year was Gio. Located inside the Prince George Hotel in downtown Halifax, Gio offered a lot to please the eye. It was interesting enough that I may start taking pictures of restaurant decor in addition to the food. But you will just have to trust me today. What follows is mainly a continuation of my summer of oceanic murder and mayhem. Many, MANY sea creatures were harmed over the last few months.
Start it up
In addition to my sister, her boyfriend and my parents were also there so we tried more than a few starters. I have included the three that I ordered. These were the most interesting on the table anyway. 1) Oysters: Nothing special to see here. Maritime Oysters with a standard mignonette. Very fresh. Good spot for oysters.
2) Gambas Al Ajillo (Spanish Prawns): Garlic, Brandy, Smoked paprika, crispy pancetta, pickled fennel, sourdough, something spicy! This was excellent. the prawns were cooked perfectly, tender and juicy. The pancetta was ultra crispy, with a real crunch. The oil was clearly made with chilis as it had a spicy bite to it. For non-spicy lovers this is probably past your tolerance. For spicy lovers, its not going to kick you in the teeth but its enough that your heat seeking tongues will be happy
3) Scallop Crudo: Digby Scallops, sour cherry, ginger lime balsamic, prosecco and sherry granita, crispy quinoa, chervil. First off, my picture is misleading. For those who do not know, crudo means raw. I love raw seafood in and around my mouth. Tare tar, carpaccio, crudo, sushi, ceviche (not actually raw). And, so far, this was the king of my raw experiences. The scallops were fresh with a subtle sweetness. the sour cherry on each one was enough to bring out the brightness of the dish when compared to the richness of the scallop. Texture came into play with the interesting inclusion of crispy quinoa. I would guess it was fried, but who knows! The prosecco and sherry granita (a shaved ice type of dessert) was too subtle for my palate. And the balsamic really elevated the dish with its acidity.
Shift into High Gear
Our main courses consisted of a fairly safe option and something a little different but still on the safe side. Halibut has been my meal of choice this year and I could not pass up the opportunity to compare another iteration, no matter how "safe". 1) Halibut Hodge Podge: Carrots, peas, turnips, new potatoes, cream, furikae. The Halibut itself was perfect, probably the best of the half dozen halibut dishes I have had recently. A perfectly crisp and salty sear. A moist, medium rare inside. Everything else was comfort food. Creamy veggies. mmmmm good. The furikae (a japanese condiment that includes MSG) was hard to find, though I assume the salty umami of the crusted halibut came from the furikae.
2) Venison: Ground Venison Bolognaise, lasagna sheets, pickled black trumpet mushrooms, pistachio, panko, Parsley crumble, munster cheese. This was more comfort food with just enough of a twist to be interesting. The pickled mushrooms were subtle and delicious. The pistachios added a crunch that is sorely missing from most pasta. The lasagna sheets were very nice with a subtle chew. Draping the sheets on a plate was interesting and gave the dish a kind of refined feel. The Finish line.
The desserts were great. One was simple with subtle flourishes, the other was interesting and showy.
1) Strawberry Short Cake: Sponge cake, Chantilly cream, meringue, strawberry ice cream. This was delicious, but I need to get something off my chest: Strawberry shortcake is far superior with tea biscuits as opposed to a sponge cake. Luckily this sponge was fairly dense and moist, compared to a standard Angel Food Cake so I will allow it. The strawberry flavor of the sauce and ice cream were very strong, likely due to the freshness of the products.
2) Chocolate, Chocolate, Raspberry: Chocolate semi-fredo (a kinda frozen, ice-cream like cake things), Chocolate Cake, Raspberry gelee, raspberry sauce, raspberry ice-cream. This dessert is what dreams are made of. The small cubes of cake were moist and rich, the semi-fredos texture was somewhere between gelato and chocolate mousse, the gelee (the deep red winding line on the plate) was very interesting. Just solid enough to cut and pick up, but smooth and soft at the same time. Sticking out of the semi-fredo was a kind of chocolate crisp. All great.
TL;DR
Overall rating: 8/10 Quality of food both at the ingredient level, and preparation level was excellent. A fun upscale restaurant in the heart of downtown Halifax where an adventurous eater and a picky eater can rub shoulders and leave happy.
Why you should go there: This would be a special occasion restaurant for most. Though the menu seems to change quite a bit so a foodie who can control themselves (do to cost) could frequent here. Would also be an excellent place to share small plates and drink creative cocktails.
Price Point: $$$ Cocktails around $13, Small Plates $12-$17, Large Plates $20-$34. Dessert $10. A fairly expensive place for a full meal. However, The small plates are very shareable and you could eat here fairly reasonably and leave full, if you micro-manage the menu,.
Atmosphere: Showy, Flashy, Glitzy. You walk in and it just oozes fancy. the lighting, décor, and furniture just feel nice. Although most restaurants really don't care what you wear anymore, I was glad I dressed up for the occasion.
Food Style: Maritime Chic with some interesting flair. Everything was locally produced. Aside from a few Spanish and Italian items (which I am sure change often) everything on the menu was recognizable or was a maritime favorite. However, everything was elevated in some way. The seafood chowder included chili oil and black garlic. There was also a cold strawberry soup with shrimp.