Fodor's Expert Review Front and Central
Editor's Note: This location is no longer in operation.
Chef David Smart has brought the small-plate dining concept to Wolfville, and each of his tiny tasters is a culinary gem. Scallops, for instance, might come with pea puree, shiitake mushrooms, pickled pearl onions, nasturtium, and crispy prosciutto; accompanying three ounces of fried buttermilk chicken might be pickled-peach puree, cornbread, blue-cheese dressing, watermelon radishes, pickled celery, and pea shoots. Portions are small, so if you arrive with a heavy appetite the cost can mount up before you feel full. Warm tones, contemporary furnishings, and original art on the walls lend the dining room an urban-chic feel.