With a menu that encompasses dishes like pad Thai and buenuelos (Mexican-style fritters made with Belgian chocolate) you could liken dining at Tempest to a whirlwind world tour, save for the fact that there's nothing hurried about this place. Chef Michael Howell, Nova Scotia's Slow Food guru, masterfully prepares local fare with international flair—the signature chowder, with finnan haddie (smoked haddock) and chorizo sausage replacing the usual seafood
suspects, is a prime example. Moreover, the results are meant to be savored. The dining room, though upscale, never feels fussy and a patio is open when the weather's fine.