The Bonfire

Absolutely fantastic restaurant, especially for opening so recently. Even the drinks started off great, rather than using ice they actually freeze their glasses to keep your drink cold but not watered down! My husband and I each had a burger, one being plant based, and we were SO impressed. They were so well cooked, the buns were delicious and the garnishes were clearly fresh. Their fries are absolutely great, and the side portion is enormous. The corn ribs were delicious and well seasoned, I do recommend using the side of lime they come with for some extra tang. The charred Brussels were also a winner, the maple butter gives them a bit of a sweet taste, but not so much that it puts you off of the rest of your savoury meal. The only possible space for improvement is in adding some Halal meat options for those with religious restrictions. Between the great service, amazing food, and cozy atmosphere this restaurant is a MUST for anyone in Halifax. 11/10!

Cozy vibe, great service, food was tasty. I had the Kabob Sandy (which was a chicken burger not chicken chunks on a stick) which had a wicked charcoal grilled flavour that was delightful. My

WOW is all I can say! I love the idea of no tipping and paying the servers fairly for their labour! multiple sources say that employees who are paid fairly have greater job satisfaction, are more productive and are more likely to stay at that job long term, reducing turnover and headaches for business owners. the staff were very attentive and made sure we had everything we needed. I had the Brussels sprouts Caesar salad and it was to die for. I literally never want to eat a Caesar salad with romaine ever again. they even make their dressing in house. the fries were amazing, true shoestring fries and if you're a fan of the bits (you know what I mean if you are) you won't be disappointed. the price was pretty standard for this kind of fare so you won't break the bank even without tipping. I am so excited about this concept and I genuinely hope this sparks a much needed conversation about the way the restaurant industry has been going for the last few years.