It took a trip to the Slow Motion Film Festival in Wolfville, Nova Scotia in October 2011 to finally catch up with the uber-busy George Christakos, owner and builder of the Brooklyn Warehouse in Halifax. His set of ideals and idealism with a penchant for action are rare.
As a restaurateur George is dedicated to the Slow Food philosophy which is, in reality, was how he grew up. He calls is ”cooking like our grandparents.” And then quickly adds, “I feel it is our responsibility to leave the food culture of our region in a better state than when we found it. That’s why everyday we try to push the boundaries, to make comfortable change for our people. We are always asking ourselves what is relevant, and what is coming next. These questions drives the majority of our food, marketing, and service decisions these days.”
Chef Mark Gray is the guy who leads the culinary team into action with the marvellous energy of youth. A native Nova Scotia, Mark started his restaurant career as a dishwasher when he was16, a story that similar to dozens of chefs. By the time he hit the venerable age of 20 he’s been all over Canada and had completed a stint with Chef Michael Lyon. Then he headed home to Halifax studied at NSCC and came to the Brooklyn Warehouse in 2009 and received his Red Seal in May, 2011.
His creativity shows up on all his menus and the foundation of them is ‘local’. Whether it’s a char consomme or fresh romaine forms the base for Oulton Farms bacon crisps and a dressing of the Dutchman’s amazing Dragon’s Breath cheese (from Upper Economy). Beef cheeks from the same farm are used in his version of poutine with duck-fat fried potato wedges and Foxhill cheese curds. Pork chops are brined in Halifax-made Propellor root. Rabbit is served ‘three ways’…braised, stuffed with cured pork and as a confit. Desserts range from one they name “Chocolate Nemesis” that will fire up even the most lethargic diners or an elegant pear cheesecake (bottom left) or vegan-friendly house-made sorbets. Like the food, the wine list is largely local and includes offerings from Benjamin Bridge, arguably one of Canada’s finest new wineries.
The Brooklyn Warehouse is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.
The Brooklyn Warehouse est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez au numéro ci-dessous, afin de faire votre réservation.
2795 Windsor Street
Halifax, NS B3K 5E3
T: 902- 446-8181