We rolled into Halifax just before 6 PM, which granted us a brief slot for exploration prior to dinner.
The streets of Downtown Halifax weren't so different from that of walk-able suburban neighbourhoods back home. Objectively speaking, they were cleaner. Shop variety was as about as diverse as The Danforth, with about as much pedestrian traffic as Bramalea City Centre at 7 AM, and closed as early as major malls in Richmond.
Small bulbs had also been wound about each side of the bridge, providing a soft glow after nightfall.
- Full cracked Atlantic lobster
- Local oysters
- Shrimp cocktail
- Chilled crab
- Smoked fish spread
- Marinated chillied mussles
- Solomon gundy
- Housemade chutney(s)
- Vodka-infused cocktail sauce
The Waterfront Warehouse was very much a warehouse at its core. But, as time passed, the interior was converted to that of a mainstream seafood restaurant - almost Red Lobster-like.
Oysters were salty to the point where I was gagging; factoring in their size and fishy stench, it was evident that minimal effort had been exerted to ensure depth of flavour. Indeed, they were plump and fresh, but there were no other traces of seasoning besides salt.
All in all, I preferred the lobster tail from Harbour City best. The other constituents were outright dismal.
Details of the washroom cannot be recalled besides that it resided across from the oyster bar.
I was in for a wretched surprise the next day.