Subway was our ultimate decision, as the only diner operating according to their listed hours was an overpriced lobster-centric diner.
In spite of the sandwich franchise's quick service nature, the staff maintained the amiable, unhurried attitude consistent with the province's calm temperament.
We pulled into the gravel lot to inform the staff of our arrival. This check-in destination doubled as a gift shop featuring whiskeys and locally crafted condiments; adjacent to this building was a long, narrow hall, commonly used as a wedding or event venue.
Bread rolls were served first, then succeeded by our appetizer orders. This marked my first encounter with a "twisted" buttering knife.
A trio of scallops made its way over shortly afterwards. Classified as "Jumbo Digby scallops" coiled in "10-year Glen Breton Rare whisky and maple infused bacon", one anticipated a spectrum of complex tones to be contained within the tiny pieces. The bacon was crispy and the dressing unique, but the scallops were far from being "jumbo", nor did they boast the spongy, silky consistency we were eagerly anticipating. (It was probably at this point that we contemplated the trip to Digby.)
Our server was made aware of this, and back to the kitchen it was sent. The second plate of Cape Sable Grilled Swordfish was significantly plumper, however it still exhibited a shortage of gustatory direction.
Dessert was adopted the form of Gingerbread Cake and Sticky Toffee Pudding. The sweet, carby delicacies were the redeeming aspects of the meal. One was infused with a unique blend of spices, while the other graceful untertones of whiskey; both were decadent.
Bathrooms were shared amongst the Pub and Restaurant. They featured local art, plastic stall doors, a general cleanliness, and limited flushing capabilities.
This is an area of low light pollution! I exclaimed excitedly in my head.