Morris East, Halifax, Nova Scotia
Morris East was created by the inimitable Jennie Dobbs. After 6 years of working in finance in the UK, Jennie decided to return to her hometown of Halifax to fulfill her dream of opening a restaurant. Morris East is tiny so go early but, believe me, it’s worth the wait and Haligonians are fun to be with, even in a line up.
The pizza oven is fired with apple wood from the Annapolis Valley. The pizza dough is made with Speerville Mill flour from New Brunswick and the topping are as local as Jennie can source.
Check out the 1608 Pizza made with the 1608 cheese from Laiterie Charlevoix and the milk of Canadienne cows, a particular breed brought over by the early settlers in the days of Champlain (hence the name). They make and bottle their own raspberry daiquiri syrup from local berries or for something non-alcoholic try the Propellor ginger beer made in Halifax.
With Morris East receiving much support from the local downtown Halifax community, Jennie and crew have taken the leap to open a second location in the Bedford South residential and commercial development area. Having almost three times the amount of space, the new location will offer a larger menu and house a wine bar. The open concept kitchen will provide diners with an involved atmosphere and a dedicated takeout area will allow guests to enjoy the Morris East fare on the go or in the comforts of their homes. Like the downtown location, the suppliers and menu planning of the Bedford location will also operate using a local-first philosophy. Jennie Dobbs states, “We’re currently spending about $5,000 per year on locally sourced herbs and expect to see this increase to about $20,000 per year when our second location opens”.
5212 Morris Street
Halifax, NS B3J 1B4
T: 902 444 7663