Pizza. Wings.
Bar favourites.
Recipes from the sticky-table end of the menu — tested at home, eaten after midnight, and dipped, without apology, in the pink sauce.
The latest batch.
Garlic Fingers
The Atlantic Canadian classic: pizza dough brushed with garlic butter, covered in mozzarella and bacon, baked, cut into strips and dipped in donair sauce.
Donair Sauce
The pink one. Three ingredients — sweetened condensed milk, white vinegar, garlic powder — whisked into the only sauce that tastes like the East Coast.
Crispy Buffalo Wings
Oven-baked wings with genuinely crispy skin — the baking powder trick — tossed in classic butter-and-hot-sauce buffalo. No fryer, no apologies.
Bar-Style Pan Pepperoni
A crispy-bottomed pan pizza with curled, cupped pepperoni and a fried cheese edge — the kind that arrives at the table on a dented metal tray.
Salt & Pepper Dry Ribs
The west-coast bar import that conquered the country: bite-size pork ribs, crispy edges, cracked pepper, coarse salt, lemon on the side.
Honey Garlic Wings
The great Canadian rink-and-rec-room flavour: sticky honey garlic wings glazed until lacquered, with enough sauce left over for the fries.
Donair Pizza
Halifax's two greatest inventions on one crust: spiced donair beef, sweet donair sauce base, mozzarella, onion and tomato. Chaos in the best way.