"Canadian" cuisine is broadly defined here (French, German, and Asian influences are all evident), but there is no mistaking the provenance of chef and cookbook author Craig Flinn's ingredients, which are invariably fresh and local. The menu adapts to whatever is available at the fishmongers' and farmers' markets, but each meal starts with Chives' signature buttermilk biscuits—and each should end with maple crème brûlée. Enjoy them in the main room, where planked-wood floors set a casual tone, or get intimate with a table for four in the former bank building's wine "vault."
Aug 29, 2007
The food was alright, but not amazing, and certainly not worth the price. We had heard that it was excellent, and even tried their famous dish, the lamb, but like I said it was only alright, and way over priced. Save your money and eat somewhere else. If you want a fancier meal, Sweet Basil has similar prices but much better food.