The majority of rum produced in the world originates in the Caribbean and Latin America. We've recently gotten some new bottles of rum at the E&V bar! If you're a rum connoisseur, or if you're just looking to expand your taste buds a bit, read on. Next time...

During the holidays, champagne gets all the attention. But in 2018 we're showing off some of the wines on our list! Whether you're looking for fruity and light, or rich and mysterious, there's something for everyone.   First up is a variety of Nova Scotian gems. A collection of Luckett Vineyards...

Eliot & Vine's main restaurant is bright, open and modern. But tucked away behind the wine shelves is a hidden, second dining room. Adorned with gorgeous mural panels painted by E&V's 'resident artist' Jean Bradbury, the Frolic Room is the perfect place for your next business dinner, birthday...

One of Eliot & Vine's all-time most popular menu items is our charcuterie board, and we can see why. The cheese and meat selected for our board are the perfect start to any dining experience. The cheese is sourced from fromageries in Quebec, where some of...

Have you ever heard of the "Immortal Health Elixir"? It's said to fight disease, regrow hair, and even cure cancer. Okay, maybe it can't do all that, but kombucha does have some pretty amazing effects. But first, what is kombucha, anyway? Just like yogurt and kimchi, kombucha is...

With all the warm weather hitting Halifax lately, we can't help but want to spend more time outside. And being outside doesn't necessarily mean packing up and heading to camp in the woods. Sitting on a rustic outdoor patio gives you the best of both worlds:...

Jazz clubs were once huge – large music halls, filled with dancers swinging each other around as the band egged them on. Now, most jazz clubs exist in basements, back alleys, and the upstairs back entrances of boarded-up grocery stores. It’s hard to revive jazz culture...

At Eliot & Vine, we’re currently exploring the addition of sourdough bread to our menu. The process is pretty fascinating; it all starts with the mix of filtered (non-chlorinated) water and flour. This hydrated flour forms a great environment for naturally occurring yeast and organisms...

I was visiting friends having a meal at EV last week and I met a Mexican who truly loves her tequila. She orders it in a particular way at it is a bit of a ritual for her. It was fun to watch as she...