When we first opened Obladee we never imagined what a LOVE NEST it would become! Do you know how many lustful glances have passed thru this place? How many digits exchanged? Lips locked? Thousands!
It’s only fitting we mark Valentines Day with a love-fueled DINNER & Live Jazz with the Willem Paynter Trio!
3 courses, paired with wine: $40 without pairings, $70 with pairings. See below for sneak peek at menu!
Now taking reservations for 2 seatings: 6:30, 8:45. Call or email!
email@example.com Kindly advise of any dietary allergies or sensitivities at time of booking!
herb, brown butter scallops OR
roasted root vegetable & chèvre tart
boeuf bourguignon with parsnip purée OR
cioppino (mussels, salmon, prawn) with fresh baguette
sticky toffee pudding OR
chocolate pots de crème
Are you the studious type, or more partial to partying? November is Gamay month and we’ve got 2 great events to suit either bent!
A GAMAY TASTING. NOV 16. 6:30pm. $45 + tax
Without question, Gamay is the “it” grape of the moment. More serious and compelling than ever before, fantastically food-friendly, and steadily beating out Red Burgundy on price and accessibility. Sit with us over 4 bottles of our favourites. Learn about the intricacies of this humble grape, its broad range of expression, and the regions leading the charge. Come hungry – we’ll have a special menu prepared to pair with each wine. This is a small, casual tasting aimed at wine-lovers. Book early – seats will go fast! Tickets $45 + tax: book below, or call us 902.405.4505 or email firstname.lastname@example.org!
BEAUJOLAIS NOUVEAU PARTY. NOV 17. 8pm. FREE
On a less sérieuse note… We hold this party each year on the 3rd Thursday of November when Beaujolais Nouveau is released to the world. Yes, yes, we know it is not the most serious wine in the world, but who wants to be serious all the time! Tonight we offer the “better” of the Bojo Nouveaus by-the-glass along with live French swing music. It’s a good old fashioned knees-up (no swirling or sniffing of said Beaujolais Nouveau permitted at any time).
How cool is it to live in such an exciting, emerging wine region where we get to meet the exceptional people who grow and make our wines!
Join us for a private tasting of some of Blomidon Estate‘s most notable wines with winemaker Simon Rafuse. We’ll have fresh, NS inspired plates to pair with each wine, and plenty of discussion!
Oh, and if it rains? We’ll just move inside!
WHEN: Sunday, 7 August 2016, 4:00 PM – 6:00 PM
Book your tickets below – limited seating!
Celebrate Mother’s Day with us!
Sunday, May 8 we’re serving up a 3-course dinner for $40 (add wine pairings $35). 2 seatings: 5:30/8:00. Plus a live jazz trio!
Spaces are limited so please reserve: 902.405.4505 email@example.com
Here’s a sneak peek of the menu (we can accommodate dietary restrictions – just let us know):
Arugula, Cherry Tomato, Quark, Almond, Chamomile Honey Vinaigrette
Country Style Pate, House Pickles, Mustard, Crostini
Confit Chicken Leg, Blueberry Thyme Glaze, Sweet Potato Puree, Chef's Choice Market Veg
Wine Braised Beef Brisket, Porcini Mushroom Conserva, Potato Pave, Chef's Choice Market Veg
Raspberry Curd Tart, Pink Peppercorn Chantilly
Is there a more hum-drum day of the week than TUESDAY?
At least people hate Mondays. Tuesdays? Barely registered. Ignored. Nothing’ed.
Here’s to giving Tuesdays their day in the Sun!
Introducing The Tuesday Food Review.
Every Tuesday we let Chef Brock loose in the kitchen to create 4 glorious snacks that we lovingly, meticulously pair with wine for $5 more. All snacks $6-8.
Take that, Friday.
Almost as important as the game itself are the traditional snacks of Superbowl Sunday.
Salty, spicy, fatty treats are trademark, and with them often goes beer. But a recent NYT article suggests that wine might be becoming a new football favourite. What better time to up your game with some crafty Superbowl wine pairings.
Here are some formations we seriously like:
Heat, salt, crunch, tang… richness from cheese, guacamole or meat. Nacho heaps can hide a number of pitfalls for wine pairing, but one wine style that seems immune to them all is Beaujolais. Slightly chilled, low alcohol & fruity it can handle a bit of protein and spice and it’s not going to clobber any delicate flavours in the dish. Good bet: Dupeuble Beaujolais, Bishop’s Cellar.
We’re thinking the sticky, sweet, spicy kind. Whenever there is spice, look for wines with a bit of ripeness, roundness or jammy sweetness. The sweet will temper the heat, protecting your tastebuds and allowing you to taste the wine as it should taste. You’ll also need a wine with a bit of density to take on the full-flavours and textures of the wings. A rich and round South African Chenin Blanc would do the trick as would a ripe Zin. Good bet: DeMorgenzon Reserve Chenin Blanc, Bishop’s Cellar.
Pepperoni & Cheese Pizza
Pizza can be a complex beast depending on what’s on top. To keep things simple we’ve kept it to pepperoni & mozarella – but you include any sort of cured pork (bacon or sausage) and pretty well any cheese (except maybe Blue). Our two favourite Pizza wines simple, mid-weight, old-world Reds like Côtes du Rhône or Barbera – they’re mild-mannered with enough grip to take on some meat, earthiness to handle veg and acid to offset any grease. Good bet: Saint Cosme Côtes du Rhône, Bishop’s Cellar; Fontanafredda Briccotondo Barbera, NSLC.
Take a walk through the Supermarket today and you’ll notice the chip shelves looking a little sparse. Like Pizza, chips can span the flavour-intensity gamut, so to keep things sane we’ll suggest our wine-friendliest of flavours: Salt & Vinegar. There is no better wine match for the salty, tangy, fatty, crunch than Bubbles. The fizz scrubs the palate washing away anything guilt-inducing and the acid is a great complement to their vinegary bite. Good bet: Blomidon Crémant, Bishop’s Cellar, NSLC.
Once you add the bun and savoury-sweet toppings, burgers are less of a straightforward red-wine/red-meat match. Add in cooking methods, seasonings and our options broaden. One thing’s for certain though – red seems to go best and preferably one with a sweet or spicy note. A peppery Syrah/Shiraz or juicy Malbec would likely tick all the right boxes regardless of what you pile on. Good bet: Longview Yakka Shiraz, Bishop’s Cellar; Catena High Mountain Vines Malbec, NSLC.
Chili Con Carne
Chili, burritos (mexican food in general) present pairing challenges. This is largely due to their heat. Too much spice can have a numbing effect on the tastebuds which can distort the flavours of wine and accentuate bitter properties like tannin and alcohol. Even without the fire, there is nothing subtle about a robust bowl of Chili. Fight back with a brawny but plush new-world Red to tame the heat. But go easy on the tannins, and a little smoke wouldn’t hurt. Good bet: Joel Gott 815 Cabernet Sauvignon, NSLC; The Motorcycle Marvel, NSLC.
On Sunday, Februrary 14 we open for Valentine’s Day!
. pre-fixe 3-course menu (with options to choose from) $45
. add wine pairings $30
. 2 seatings 6:30, 8:45
. plus live jazz with the Breagh MacKinnon Trio!
Reserve at the bar, or by phone
902.405.4505 or email
WHEN: Thursday, January 28, 2016. 6pm.
In this class we taste and discuss in detail 4 major styles of wine and 4 major types of cheese. We learn how to properly assess and evaluate them through sight, smell and taste and learn how to pair them together to get the most out of both. In doing so we cover basic food and wine pairing principles that can be broadly applied to most food and wine matches! Book your ticket below!
It’s no secret, Nova Scotia makes World-Class Traditional Method Sparkling Wine. But how do they measure up to Champagne? Are they just as good? Better?
Come and see for yourself! Join us and 4 local winemakers for a festive and fun evening of discussion and discovery. 4 NS Traditional Method Sparkling Wines against 4 Champagnes! Each tasted blind and paired with a chef-prepared course designed to bring out the best in both wine and food.
Call or email us for tickets, or book them here!
Back in 2008 Eric Asimov wrote an article for the New York Times called Wine Bars Grow Up and Squeeze In. The piece was central in planting the initial seed for opening Obladee in Halifax five years ago.
At the time, Asimov’s observation was that wine bars were growing up, getting smaller, shedding the flimflam and focusing on what was really essential: the customer experience, great wines by the glass and simplified but thoughtful food.
We’ve always held firm to these ideas at Obladee. And now that we are turning five, we are ready and excited to take our love of wine and food to the next level. What better way to do this than to invite you over for dinner on our birthday!
The idea behind our Wine Dinners is to celebrate our journey of food and wine by sharing the best of what we’ve learned with you.
The Wines. The Wines are in the driver’s seat. They are picked first and the food is designed around them. We’ve selected 5 special wines for this meal. Each wine is unique and, in keeping with our nature, a little off-the-beaten path. Our Sommeliers Heather & Stefan will introduce and discuss each wine – its story, its highlights and why we chose it. We believe that like all things, a bit of understanding leads to better appreciation and ultimately love.
The Food. Our Chef Brock Unger and guest chef Chris Young have been doing supper clubs on their own for while now and are weathered experts at churning out wondrous, beautiful food from the most cramped of kitchens. They’ve created a course for each wine that will bring out the best in both wine and food. The focus as always is on fresh, seasonal and locally sourced ingredients to allow for the simplest preparation and the purest expression. This will be some of the most honest and imaginative food you’ve eaten.
When: Monday, October 26, 6-8:30
What: 14 seats, 5 courses, 5 wines
Price: $95 + tax, grat
Book your ticket over the phone or in person. You can email us too for more info!
firstname.lastname@example.org. Stay tuned for more details and sneak peaks in the days to come!