Off Broadway Restaurant
125 Sydney Street
After a few hours of exploring Old Charlottetown on foot, the sun was starting to fall out of the sky and we happened to find ourselves at Off Broadway Restaurant (which matched one of the places I had scribbled down from my quick search earlier that morning). With no reservations, we were still able to get a table in the back of the restaurant. Exposed brick and dark woods made for a romantic space.
The featured Table d’Hote, and accompanying wine flight ($18) seemed interesting, but I still had oysters on my mind from earlier that day, and a desire to try the local scallops. My wife on the other hand, just couldn’t pass up anything with lobster.
So our first starter was the Lobster Fondue $13
This was not quite what we expected, but the failure in this dish was that it was very bland. The lobster played no part in this dish, as the whole thing reminded me of the tasteless spinach & artichoke dip served elsewhere.
Island Oysters $14
There is a saying about oysters being either really good – or really bad, with no middle ground. After an amazing oyster experience earlier that same day – these were unfortunately on the other side of the spectrum. I can only describe it as a slight lack of freshness, as they had a slight funk on the finish. They also had not been separated from the bottom shell, as I discovered on my first attempt to tilt one back.
The Seared Scallops ($27) contained four large and beautifully seared morsels perched on a bed of mash, and topped with a bacon infused cream. The side of ratatouille packed plenty of flavour, but the dominating bacon fat was starting to coat the inside of my mouth completely. Good at first, but a little overbearing by the end.
Lobster Dinner ($35)
No complaints here, as everything on this plate was fantastic. For what it’s worth – this was the first female lobster we had on this trip (with roe). Curious if there are any fans of this? I’ll eat it, but I don’t particularly get excited over it. My personal favorite part of lobster is that small ounce of liquid in the claw.
It is probably prudent to inform the kitchen staff that the diners could hear most of what they talked about from our tables in the rear of the restaurant. A few of us at different tables shared a laugh over some of the things we heard.
We left this experience with mixed feelings, some good – some weak, with the wine being the highlight.