One of the Best Restaurants in North America
Housed in a stunning example of classical Newfoundland architecture from the early 20th century and overlooking St. John’s harbor, Raymonds is widely considered the best restaurant in all of Canada. Chef and Newfoundland native Jeremy Charles pulls inspiration from the land and sea around him, showcasing the beauty of the natural environment in his food. He embraces the island’s traditional foods and long history of pickling, curing and salting, while pushing the envelope with new, innovative techniques.
Charles likes to fly fish, hunt and forage for wild ingredients, and took me along to dive for sea scallops and urchin. Back at the restaurant, he dusts those beautiful north Atlantic scallops with sea salt and sears them in butter. The sea urchin is emulsified into a beurre blanc, and the dish is garnished with snow crab, cod sounds, scallop roe, cockles, tarragon oil and an extra grate of salted dried scallop. It’s the perfect expression of the ocean in Newfoundland, a superb achievement. In another dish, Prince Edward Island beef tenderloin is served with veal sweet breads, celeriac puree, grilled leeks and red wine jus. Smoked pork shoulder compliments roasted cod, Jerusalem artichokes and wild leeks. For dessert, expect inventive combinations such as carrot sorbet with candied carrot and citron brioche crumbs.
This restaurant should be on everyones bucket list.
95 Water Street
St. John’s, Newfoundland