The food was outstanding and the service was awesome. The Thursday night Prime Rib special is not…read moreto be missed.

Stopped for a quick lunch on Wednesday and it was packed. The vibe was great and the deco with…read morelocal painting gave the place a cute spirit. We enjoyed our club sandwich with salad, the bacon was so tasty. The bread was ok. Service was fast.

Great service, and fantastic food, with a beautiful view of the Montague River and marina…read more We ate on the patio next to the massive maple tree that grows right out of the deck. The house chicken panini was great, with a well dressed ceasar salad. Others enjoyed the seafood chowder (described as amazing!), chicken penne pasta, and lobster roll. Desert was fantastic with a unique take on pecan pie, an amazing blueberry cake with local berries, and some raspberry cheesecake. A great find in this quaint little town on the island!

What a fabulous place. Adorable inside. Delicious fish tacos. Been here many times. Had many…read moredifferent dishes. All good. Friendly service. Reasonable pricing. Outdoor seats available.

For my 40th birthday dinner, we tried out New Glasgow's newest dining hotspot, Little Gull Bistro…read more Taking over the space of the more concisely-named The Bistro, new proprietors Tom and Willow are breathing some fresh air into the county's dining scene. Their new fall menu features bistro classics like French onion soup, oysters and steak, but gives them a more upscale structure and puts regional farmers front and centre. Little Gull's house-made pastas also feature prominently, something that will be sure to make them stand out once word spreads. Once you go fresh, pasta is never the same again! We started out our meal with a dish that's ubiquitous at up-casual restaurants - mushroom toast. Buttery mushrooms on fresh bread - what's not to like? Unless you're one of those babies that doesn't like mushrooms. Yeah, I said it! Little Gull's house-made focaccia was airy, moist and thickly cut to support its load of savoury goodness. Creme fraiche tied the decadently hearty fungi together with its lightly tart creaminess, while some generous shavings of Grana Padano added saltiness and doubled down on the umami. For my milestone meal main (MMM), I was enticed away from the pasta by one particular ingredient on one particular dish - the black garlic cream sauce on the chicken fricassee. Black garlic is garlic which has been cooked at very low temperatures for a very long time (two weeks, when I made it once), but it's well worth the wait! What you get in the end is incredibly rich, complex and of course, still recognizable as garlic. You could eat this stuff like candy, or at least I could. I'm not normally one to get the chicken dish at a restaurant, as my wife isn't big on red meat and I like to diversify our order, but this was far from a consolation prize. Every part of it was perfectly executed - ultra-crisp fingerling potatoes; tender chicken breast, whose skin was bubbly and super crisp; and that black garlic cream sauce...Amped up with some more Porter River Farms 'shrooms, it was everything I hoped it would be. Some seasonal veg rounded out the dish, and was certainly head and shoulders above your forgettable steamed/boiled veg at old school places around the county, but the aforementioned stars of the dish certainly out shone them. My wife's main was the pork cotoletta, which while Italian in its name, was very German in its execution. A bone-in cut of pork gets the schnitzel treatment and gets paired up with braised red cabbage, fingerling potatoes and apple butter. It was a hefty plate and I gladly did my husbandly duties and finished off  what my wife couldn't/was strategically leaving room for dessert. I liked that the pork was from a more flavourful cut than the traditional tenderloin that's used in schnitzel, and it was deftly cooked, as its tenderness was hardly any different from that prime cut. The breading was fantastically crisp and golden brown. I'm of two minds that the bone-in factor isn't mentioned on the menu. A little heads up would be nice, although in theory you're not just picking it up with your hands and chowing down - your knife and fork are going to let you know what you can and can't eat. On the other hand, too many people these days are babies about any meat that isn't steak that has a bone in it, so Little Gull may not want to put people off from even trying a great dish. In the end, I think they chose the right path, although I wouldn't be surprised if I just over-thought the whole situation For dessert, we went with Little Gull's apple sundae. This seasonal delight has apple ice cream that they make in-house, combined with sauteed apples, oatcakes, whipped cream and warm, salted caramel sauce that will satisfy your sweet tooth without putting you at risk of a diabetic coma. Service was easy going and attentive, with GM and co-owner Tom impressively recognizing me from social media and checking on us (as he did everyone). While my first visit to Little Gull was for a big day, their food is too damn good to wait for another special occasion, and I look forward to diving deeper into their menu in the near future!

Great food, atmosphere and service. French onion soup and Pasta dishes were excellent. All locally…read moresourced ingredients.

Tried Mezza for the first time today and was genuinely impressed. There were two of us -- both…read moreceliac, and I'm also vegetarian -- and the staff couldn't have been more accommodating. They were super knowledgeable about what was gluten-free and suggested great substitutions so I could still get some protein (since many GF options are meat-based). The owner let me know that this location has a separate gluten-free fryer -- something she personally added to avoid cross-contamination for items like fries. She mentioned this isn't standard at all Mezza locations, so it's worth checking ahead. She even brought out the ingredient list for the spicy fry coating to confirm it was safe. Everyone was so friendly, helpful, and aware -- we felt really looked after. Definitely coming back!

We had a few chicken souvaki in a pita and a couple of drinks. It was delicious and we will be…read moreback. The service was very good as well polite and professional.

Lone oak had a beautiful patio with tables and even a fire pit. It was very kid friendly there were…read morelots of toys for your kids to play with well waiting for food. There was a wide selection of food and the tuna tartare was big and filling even thought it was an appetizer. The menu also had a kids meal that included a drink. Our waiter was super nice and we appreciated her her helping us.

Oh my! Hidden gem with amazing service and super fresh food. The patio is relaxing with…read morespectacular sunset views! Chilly nights are welcome with the large fire pits.

Blaaaaaze pizza I miss you!!! Omg the pizza was so much…read morebetter than I expected, and ready in mere minutes. Excellent service, and the restaurant was specious, bright and clean. Definitely recommend stopping here if you're in Charlottetown PEI! I can't wait to go back.

A last minute decision to stop here for pizza. OMG! The pizza was fantastic!! And fast. Definitely…read morea must try pizza restaurant

Today reminded me why I ate here only one other time since they opened. Food was the same then. We…read moreordered two regular poutines. One for my gf and one for my children to split, along with a grilled cheese sandwich. I ordered the clam chowder poutine. There were no clams in my clam chowder poutine, I'd say he scraped the sauce off the inside of the pot and by some stroke of luck managed to get some. Instead of just a kids grilled cheese, they gave us the whole meal. Grilled cheese was toasted buns with a sprinkle of shredded cheese. The toasted buns melted the cheese. Well... almost. The kids meal received a much larger portion of fries than my $16 clam sauce poutine. Wasn't much seating. Employees coats and other crap took up 4 small tables in the back, very dark but I could still read the giant sized menu, and they ran out of fries by 6pm. I gave the whole experience one star because the ambience of the telephone making dial up tones brought me back to 1999. Ah the Nostalgia!! Best of luck might be back in another 8 years to relive this moment.

When my wife and I were in the area while killing time before the afternoon ferry, we stopped in at…read moreMillstone after sampling the wares at nearby Rossignol Winery. The menu is your typical Canadian family restaurant type of stuff, with a heavier weighting towards seafood, pastas and pizza. I went for the fish sandwich, while I my wife was ensnared by the alluring smell of pasta sauce and chose the lasagna. Being mid-afternoon on a Sunday, our food came out quickly. My fish sandwich consisted of a hefty piece of battered, fresh haddock, which dominated the sandwich roll that was tasked with containing it. The batter was good and crisp, while the fish wasn't quite as firm and flaky as I would have expected with its "fresh" billing on the menu. Some lettuce added some more crunch, and a generous slathering of tartar sauce brought a little tanginess and kept the sandwich from being too dry. Millstone touts their "famous" fries, and they were legit really, really good. Seemingly hand-cut, but rinsed well and likely double fried to give them a fantastic crispness, you don't often see this much care put into fries in small town restaurants these days! My wife's lasagna was a very hearty serving, and while it may not pass muster with an Italian, it did hit the spot for two hungry Nova Scotians (I got what she couldn't finish). Service was prompt and super friendly in classic small town restaurant fashion. Millstone may be slightly off the beaten path for many travelers, but it's worth a stop if you're in the area.

Pricey as usual for an airport meal but the sandwich was gigantic! Got the Donner sandwich which…read morewas much too large and messy to eat by hand, I had to pick it apart piece by piece, it was so good! There are the usual sides but a sandwich was enough, I guessed it was probably the best option in this wing of the airport and it was.