11TH MILE

This small gourmet space (seating for about 40) is the brainchild of Jennie Wilson and Chef Peter Tompkins. The duo opened the restaurant with the goal of offering new Canadian cuisine, combined with Maritime hospitality and local, seasonal produce. Many of the dishes also incorporate ingredients that are reminiscent of Asian cuisine. For cocktails, the place is also known for its cocktails (about 15 choices). A word of advice: given the small size of the restaurant, reservations are not a luxury.