Enhance your inner foodie while in Halifax

HIGHWAYMAN RESTAURANT & BAR TAPAS

“I’ve been waiting patiently decades for the tapas concept to resonate with Halifax diners. Finally, one has found a way to satisfy local appetites. Barrington Street’s Highwayman brings an authentic Spanish feel sans Gypsy Kings background music.The menu is peppered with classics such Pan con Tomate and Patatas Bravas but my best experiences have been to let the chefs’ creativity determine my selections with their featured tapas and pintxos (small bites served on bread, secured with a skewer or toothpick).” — Mark DeWolf, President of the Canadian Association of Professional Sommeliers highwaymanhfx.com

THE BROOKLYN WAREHOUSE DRAGON’S BREATH CAESAR SALAD

“I’m a bit of a salad fiend and I like them fully loaded. One of my faves is the Dragon’s Breath Caesar at The Brooklyn Warehouse which is a seared romaine heart, enhanced with the acidity of grilled lemon, caper berries, deliciously greasy crostini and bacon, sharp Grana Padano cheese and the topper – a dressing made with That Dutchman’s Dragon’s Breath Blue Cheese. Every time I darken the door, I simply can’t get past this salad.” — Lia Rinaldo, food writer and Managing Director, Devour! The Food Film Fest, @liarinaldo brooklynwarehouse.ca

TAKO SUSHI RAMEN

“It could be 400 degrees and 8 a.m., and I will still have all consuming cravings for the spicy ramen from Tako Sushi Ramen. The broth is the perfect balance of spice and almost cream like emulsification.The noodles still hold a bite and are overflowing. The chashu (braised pork belly) melts in your mouth and the marinated egg has a perfectly creamy centre. If you have a weak spot for steaming bowl of noodles, this is the answer.” — Annie Brace-Lavoie, chef, co-owner Bar Kismet and food stylist, @sipandsop takosushiramen.ca

MIC MAC BAR & GRILL STEAK & EGGS

“There’s a reason why The Mic Mac is lined up out the door every time I go. I’ve been ordering the classic steak and eggs brunch — a seven-ounce, bacon-wrapped beef tenderloin with two eggs any style, home fries and toast — since my dad first took me when I was 14. Whether it’s brunch, lunch or supper, I never order anything else.” — Kelly Neil, food photographer and stylist, kellyneil.com, @baconandbaileys micmacbarandgrill.com