inspired meal to come. Grown specifically for the restaurant, the assortment of
autumn greens – though novel to most
diners - offers a familiar taste of summer.
Slightly bitter, they are tamed by the
bright maple pear vinaigrette, crunchy
pumpkin seed brittle, delicate slivers of
radish, and lardon rendered so perfectly
they melt in your mouth.
Next, fritters of butternut squash and
rabbit arrive. Crisp yet tender, the sweet
squash accentuates the lean rabbit while
the freshness of the dill, yogurt and
watercress cut the fattiness. We instantly
craved more.
Fished off the coast of Cape Breton’s
Neil’s Harbour, the sweet snow crab
gratin commanded attention. While the
salt baked potatoes now butter-laden
and smothered in aged cheddar
Mornay could easily have overwhelmed
the delicate crab, it was plentiful enough
to stand against the richness. Set against
the backdrop of raging wind and near
freezing temperatures outsde, it was
comfort food at its finest.
orange color of the farm fresh free range
eggs was unmistakable, their richness
second to none. Served alongside
Nova Scotian roasted coffee or tea
made of lemongrass, mint, lemon balm
and calendula from the backyard
garden, it was the perfect conclusion to
a perfect meal.
Unlike other acclaimed restaurants, there
is no hustle and bustle. The pace is
comforting, homey. Even the music is
welcoming. Both modern and eclectic,
there are moments you can hear Picard
singing along. Service is flawless with
wine and water refilled seamlessly. Yet
Barbara is personal, akin to an old
friend. She’s picture perfect of Cape
Breton’s famous hospitality. From the all
local drink menu, a possibility now with
a burgeoning craft beer scene and
growing wine industry, to the handmade
chocolates as a final thank you, it’s the
small touches that elevate the experience
further.
Tender herb crusted pork, grilled
celeriac, spinach, squash puree, rich
brown butter and but a bite of brussel
sprouts offered the near full diners an
even richer course. Tantalizing the
palate with elements of sweet, salty,
earthy, nutty, and umami, it was the
embodiment of fall.
With a near sold out first year, it’s clear
both the community and visitors alike
have embraced the intimate restaurant
as their own. With a new seasonal
menu arriving monthly, a visit to
The Bite House is much more than a
meal; it’s the expression of everything
that is special about Cape Breton. It’s an
experience unlike any other in the
province, an invitation to a close friend’s
dinner party, a true taste of Nova Scotia.
Lastly, the dessert course consisted of a
rustic rum tart brûlée, tart crabapple jelly
and coarse hazelnut ice cream. The
thebitehouse.com
1471 Westside Baddeck Road
Baddeck Forks, NS
52
WWW.EATINEATOUT.CA