Catch of the day at Colins’ House restaurant.
Food & Drink
At Blue Haze Barbecue, it’s perfectly acceptable—and even encouraged—to start with dessert: a thick slice of banana cream pie. But leave room for the Beausejour eatery’s Saturday night Pitmaster Platter, a hearty sampler of ribs, chicken, brisket and pulled pork.
“Beausejour is a great little hub on the way to the north and Eastman areas,” says Blue Haze chef/owner Jason Dornbush. “We’ve come to love our community and the people in it.”
Dornbush’s bright Fourth Street North eatery also serves creative sandwiches, like its Hot Russian and El Cubano, in addition to weekly specials. Come for chicken on Tuesday, wing Wednesday or tuck into savoury brisket every Thursday. There’s also a deli counter, so road-trippers can grab smoked meats plus signature sauces and rubs to go.
Over on Park Avenue, the motto of Colins’ House is “Be excellent to each other,” à la Bill and Ted. But the food is all Colin and Colin. Chef Colin Dick and CPGA golfer Colin Davey founded the restaurant five years ago—after a fateful meeting across a backyard beer pong table.
The worldly pair put their heads together to craft an eclectic menu, including a flavourful falafel salad, laksa (a red curry and coconut broth soup), five taco selections and lime pie with mango sauce. A plate of colourful beet chips is almost too pretty to eat—but you should: dipped in an accompanying cream sauce, they’re irresistible.
Farther east near Provincial Trunk Hwy 44, an afternoon in Whitemouth makes taste buds dance with delight. Visitors come from far and near to sample the goods at The Spicy Radish Café. You can’t go wrong with a plate of housemade fettuccini alfredo or the restaurant’s signature burger topped with zippy mayo, pickles and Bothwell jalapeno Monterey jack cheese. Run by co-owner Shannon Stebelko and manager Tabitha Cipuzak, the restaurant also offers plenty of vegetarian dishes and a gluten-free platter of chicken or shrimp, farmer’s sausage, mashed potatoes and salad.