SpinCo is opening another spin studio at 82 Portland St in Downtown Dartmouth.
Smyrna (Mediterranean) to replace Efendy on Dresden Row.
A new Salvation Army Thrift Store is opening in Bedford Common at the end down by Sleep Country.
The former Bramoso in Quinpool Centre is being converted into a “Mediterranean” restaurant (Syrian)
Sprout Therapy is now open at 5638 Spring Garden, with their pressed juices and plant-based meals.
Aromatherapy boutique Saje is closing their Spring Garden store on October 24; they will still be open at Halifax Shopping Centre.
The Submarine on Inglis Street closed on Friday after 45 years. They say a “new and exciting” restaurant will be replacing it after a renovation.
The BellAliant store on the Bedford Hwy is gone; that was the original Downeast Communications back when cell phones were a wacky new idea.
It has gone through an array of changes during the nine decades it has stood on Hollis Street, but the Westin Nova Scotian recently underwent renovations throughout the building and it was time to relaunch the restaurant and bar.
Seaport Social opened last week, replacing elements and Roy’s Cocktail Lounge. Alison Dove, director of food and beverage, told me:“Not only is Seaport Social in a different space than Elements and Roy’s, it has an entirely different look and menu style. The restaurant and lounge are now side by side and open to each other with the bar located just inside the main entrance to the hotel.”
I asked if this had been a change made because of the pandemic. Dove told me it had been in the works to coincide with the hotel’s overall renovation and originally planned to launch in May.
“The decor is modern, open concept with clean lines, lots of natural light,” said Dove.
“Moving the bar and restaurant into the lobby has created a much more active and lively space.”
The focus of the menus will be on local, constantly adjusting to the seasonality of ingredients. “It’s great to be back in Halifax reconnecting with the local suppliers,” said chef Rob Reyolds, who was previously the chef at EDNA on Gottingen Street. “I’m excited to be able to put my flair into the menu of Seaport Social,” he said.
“The best ingredients are selected from local growers and suppliers, highlighting the best of each season. The menu features small and sharing plates, as well as fully composed meals.”
Prices range from $7 small plates to $38 entrees. Some of the early stars of the menu are said to be the fresh Nova Scotia oysters, beef short rib croquettes and Nova Scotia wild boar.
“Seasonal ingredients are used to create the base for some of our signature cocktails. Currently, we are showcasing sea buckthorn, plum, and even local maple syrup and bacon,” said Dove. The bar will have new and classic crafted cocktails in addition to a selection of local beer, wine and spirits. They will have daily happy hours and offer brunch on weekends.