In 2003, Jane Wright said good bye to the “big jobs” of her past and opened jane’s on the common – her way of getting back in touch with what’s important in life: food and people. And she hasn’t looked back. Her first-ever restaurant venture has been a hit since the day it opened, consistently winning awards and garnering rave reviews in the local, national and international press.
Read more here.
Our Chefs
“I love my work. At jane’s it all comes together for me—a philosophy of life that meshes with my philosophy of food: Slow, delicious, sustainable.”
—Paolo Colbertaldo
Head Chef Paolo Colbertaldo trained in Toronto but mastered his culinary art in Halifax, at various restaurants, as an independent chef, and a private chef. He is a founding member of Slow Food Nova Scotia, and was a delegate from jane’s at the fall 08 Slow Food Convivium in Turin, Italy.
Our kitchen
There’s always lots going on in the kitchen at jane’s, because we make just about everything from scratch using fresh ingredients sourced locally whenever possible. Our kitchen is a busy place with upwards of five chefs working to create our menus.
“It's inspiring to work in a consistent, reliable professional environment. We never falter from creating product that's fresh, local and delicious. jane’s sets the bar for comfortable cuisine in Halifax.”
—Julie and Theresa
“Working at jane’s is like living on a little submarine. It's an extra busy, high paced, very fun place to work. I love my job.”
—Daniel
“The co-workers are great, the kitchen is organized and the food is wonderful.”
—Andrew
“Having a job you actually love makes all the difference in the world.”
—Brock
“I really like working here becuase everyone is nice and they appreciate me.”
—Jae
Our staff
Your meal is brought to you by our serving staff, whom we recognize as a crucial link in the culinary chain. Professional, knowledgeable and skilled, the wait staff at jane’s are committed to making your experience with us enjoyable from entrance to exit.
“To be working at a top notch restaurant where the food is consistently wonderful and the staff are very close, is something I ajm so proud to be a part of.”
—Sonny
“At jane’s on the common, creating homegrown feel-good food is meant for so much more than filling bellies, but filling homes and families with an inspiration to do the same.”
—Kiera
“It's fun taking catering orders to people thrilled to receive excellent meals. We do our part to make every event extra special.” —Dawn
“I have a passion for local food and jane’s approach and vision is the perfect place to share that approach with our community.”
—Ryan
“My favourite part of working at jane’s is brunch and my favourite part of brunch is connecting with our customer's beyond the service, getting to know families, especially those cute babies!”
—Cora
Our suppliers
We’re proud to source many of our supplies locally, including from:
- 24 Carrots Bakery
- Acadian Maple Products
- Coldspring Farm
- Cosman and Whidden Honey
- Farmers Dairy
- Fisherman’s Market
- Four Season’s Farm
- Garrison Brewery
- Gaspereau Vineyards
- Hutten Family Farm
- Indian Point Marine Farms
- Java Blend Coffee Roasters
- Jost Vineyards
- Julien’s Bakery
- MacNeil’s Poultry Farm
- Mid-East Food Centre
- Oulton’s Meats
- Propeller Brewery
- Ran-Cher Acres
- Riverview Herbs
- Sambro Fisheries
- Sweet William’s
