Fodor's Expert Review Lot 30

Acclaimed chef Gordon Bailey has one basic agenda at his restaurant—to serve stand-out meals inspired by quality produce, meat, and seafood from PEI and Maritime sources. He tailors his menu to what's available that day, but notable dishes have included a lobster salad appetizer with citrus vanilla vinaigrette and mains such as duck breast with potato gnocchi, maple-braised pork belly with perogies, and seared scallops with Thai black rice. The sophisticated dining room is spacious yet spare, and the atmosphere is lively.