New York Times
review, August 19
Breakfast on the Commons
In the 18th century, town authorities set aside more than 200 acres
for community cattle grazing and military use. The part that remains,
called the Commons, is a municipal complex of sports fields and playgrounds
- a great place for a morning jog. But for those who'd rather slip
into the day more gently, there's jane's on the common (2394 Robie
Street, 902-431-5683), above, which serves a killer brunch from 9:30
a.m. to 2:30 p.m. on weekends. The ricotta pancakes with fresh bananas
and maple syrup ($6) are light and fluffy, and the cornbread-crusted
haddock and eggs with fresh fruit chutney ($8.50) is also a winner.
read
the full article
November 2004 - jane's
on the common is named one of Canada's Best New Restaurants
in EnRoute magazine
read
the article
"This area of town,
north of Quinpool, hosts family dining, a few cafes, and bad bar food.
There's nothing like this. The lunch menu is one tempting page that
includes corn fritters, cornbread-encrusted haddock, shrimp and potato
cakes and soups and salads. The evening menu includes some of the
same items but also Salmon Filet, Pork Tenderloin and New York Steak.
I'll be back."
--Valerie Mansour The Daily News, October 16, 2003
"The potato cake is
a crisp-on-the-outside-buttery-soft-on-the-inside platform for an
enormous shrimp, complemented perfectly by the cilantro lime aioli
and mixed greens. Someone in Jane's kitchen understands the pairing
of flavours-all the accompanying sauces matched the dishes they were
served with, complementing rather than overwhelming."
--Liz Feltham, The Coast, October 30, 2003
"It's been a long
time since I tried a new restaurant I liked as much as this place.
Many of the dishes suggest an Asian influence, but there's nothing
fussy or daring about any of it. You have the feeling the chefs could
impress you with their artistry and worldliness but would rather not.
The ingredients are good and carefully handled, cooked simply with
one or two things. It's simple, mature, stylish comfort food"
--Stephen Maher, The Sunday Herald, December 28, 2003
