About

Inspiration

A contemporary expression of our shared culinary heritage

Owning a strong connection to time and place, Drift pays homage to this region’s land, people and history. Celebrating our natural abundance, Drift’s culinary vision is to showcase the East Coast’s most beloved ingredients stemming from a vibrant community of artisans, producers, farmers and fishers.

Chef Anthony Walsh has crafted menus featuring eclectic interpretations of familiar Maritime fare. Whether you’re sampling an incredible variety of raw bar delicacies or tucking into a piping hot lobster pot pie, Drift’s dishes aim to deliver equal parts comfort and surprise.

Also inspired by the surrounding terroir, Drift’s bar program showcases a mix of classic and signature cocktails that highlight local distillers and ingredients, a selection of interesting craft beers, and a 100+ bottle wine list that includes premium local offerings, traditional styles, as well as several organic and biodynamic blends.

Located on the main level of the newly built Muir Hotel, our salon, bar and promenade offer a simple, modern and stylish setting to dine, drink, linger and relax without interruption. Open for breakfast, lunch and dinner daily, late-night drinks and weekend brunch, we warmly invite you to experience a taste of Drift at your leisure.

Executive Chef

Anthony Walsh

One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Hospitality. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio, including the restaurants, the event spaces and the catering arm. More specifically, he ensures every menu reflects the specific flavours and characters of the many unique venues. For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion.

Chef

Lawrence Deneau

With global experience from Italy to New Orleans, Chef Lawrence Deneau has immersed himself in diverse culinary traditions.

Now as Chef de Cuisine, he continues to use his remarkable talent, dedication, and commitment to culinary excellence, to leave an indelible mark on the industry, inspiring both colleagues and guests alike.

Chef Lawrence stands in front of drift restaurant

Chef

Steven Kwon

With more than 20 years of culinary experience, Chef Steven Kwon’s professional journey has taken him across Canada and around the globe.

Now, as a District Executive Chef, Steven oversees the culinary operations at several restaurants in the Queen’s Marque district including Drift, Bar Sofia, and more to come. And, as a lifelong lover of the ocean, beaches and the fresh salt air, Chef Steven is happy to call Halifax his new home. 

Chef Steven Kwon in Drift
inspired by the surrounding terroir
inspired by the surrounding terroir
inspired by the surrounding terroir
Previous slide
Next slide

Enjoy our expertly crafted lunch and dinner prix fixe menus from Feb 1-29. Reserve today!

Corporate Executive Chef

Anthony Walsh

Prior to his appointment to O&B’s Corporate Executive Chef, Chef Walsh served as Executive Chef for the iconic Canadian restaurant Canoe. There, his leadership, unrivaled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene. Quickly recognized by media, foodies and the culinary world, the restaurant earned four stars in Toronto Life magazine, was named Best New Restaurant by The Globe and Mail and WHERE Toronto magazine, and ranked #3 in Gourmet magazine’s list of Top Tables.

Prior to joining O&B, Chef Walsh opened JAW, a boutique restaurant in Toronto’s Queen West neighbourhood, which received unanimous critical acclaim for its inspired fresh market cuisine and frequently changing menu. It was his work at JAW that caught the attention of local restaurateurs, Peter Oliver and Michael Bonacini, who then brought Chef Walsh onto the O&B team in 1996.

Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. He has been a featured guest chef at James Beard House, and has cooked for a number of notable dignitaries, including Canadian Prime Ministers Brian Mulroney and Justin Trudeau, U.S. President George Bush, and Princess Diana. In 2016, he was named “Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most Influential People.

Prior to his appointment to O&B’s Corporate Executive Chef, Chef Walsh served as Executive Chef for the iconic Canadian restaurant Canoe. There, his leadership, unrivaled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene. Quickly recognized by media, foodies and the culinary world, the restaurant earned four stars in Toronto Life magazine, was named Best New Restaurant by The Globe and Mail and WHERE Toronto magazine, and ranked #3 in Gourmet magazine’s list of Top Tables.

Prior to joining O&B, Chef Walsh opened JAW, a boutique restaurant in Toronto’s Queen West neighbourhood, which received unanimous critical acclaim for its inspired fresh market cuisine and frequently changing menu. It was his work at JAW that caught the attention of local restaurateurs, Peter Oliver and Michael Bonacini, who then brought Chef Walsh onto the O&B team in 1996.

Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. He has been a featured guest chef at James Beard House, and has cooked for a number of notable dignitaries, including Canadian Prime Ministers Brian Mulroney and Justin Trudeau, U.S. President George Bush, and Princess Diana. In 2016, he was named “Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most Influential People.

Chef

Lawrence Deneau

Chef Lawrence Deneau’s culinary journey is driven by a genuine passion for sharing stories, memories, and experiences through the medium of food. With his remarkable talent, dedication, and commitment to culinary excellence, he continues to leave an indelible mark on the industry, inspiring both colleagues and guests alike.

At a young age, Chef Lawrence discovered the joys of cooking while working alongside his grandmother in the kitchen. And although his initial foray into the hospitality industry was motivated by a desire to fund his travels, Chef Lawrence soon realized his passion for connecting with others by way of cooking. The direct and profound connection he could forge through food became his driving force, cementing his decision to become a chef.

Throughout his remarkable career, Chef Lawrence has had the privilege of training under esteemed mentors and embarking on adventures that have shaped his unique style. He has staged and traveled through gastronomic meccas such as Italy, New Orleans, and France, immersing himself in diverse culinary traditions. Along the way, he opened four successful restaurants of his own over the past seven years—including Halifax’s beloved Julep and Hermitage—a testament to his entrepreneurial spirit and culinary expertise.

Chef Lawrence attributes his growth and success to the guidance and support of notable chefs and industry icons. From working with luminaries like Chefs Renée Lavallée, Martin Ruiz Salvador, Anthony Walsh, and Steven Kwon, he has amassed invaluable wisdom and refined his craft. He takes immense pride in not only building a strong Back of House team but also in mentoring a future generation of aspiring chefs.

Chef Lawrence seamlessly blends his classical training in French and Italian cuisine with a profound admiration for the flavors of southern American cuisine. Drawing parallels between comfort foods from around the world, he elevates and reimagines these dishes, showcasing his creativity and culinary prowess. At Drift, he infuses a sense of place and a deep passion for his home province of Nova Scotia. With a vision to position Drift as a culinary frontrunner in Canada, Chef Lawrence aims to uphold the traditions that have brought him this far while pushing new boundaries.

To stay inspired, Chef Lawrence is an avid reader, constantly devouring books and articles from around the world. This thirst for knowledge fuels his creativity and enables him to bring innovative ideas to his dishes, delighting diners with unique culinary experiences. Beyond the kitchen, Chef Lawrence seeks joy in the great outdoors. Whether he’s basking at the beach, exploring hiking trails, or immersing himself in nature, he finds balance and rejuvenation while enjoying all our region has to offer.

Reservations

Please note that all available tables are currently listed on OpenTable. Seating for groups of 5-8 is limited, and we are unable to accommodate parties larger than eight at this time. Please consider another time if you are unable to find your requested reservation. Thank you for your understanding!

To view our hours, location and parking information, please visit our contact page.

HOURS 

Breakfast
Mon–Sun: 7–10:30am

Lunch
Mon–Fri: 11:30am–3pm

Dinner
Mon–Wed: 5–10pm
Thurs–Sat: 5–11pm
Sun: 5–10pm

Weekend Brunch
Sat, Sun & holiday Mon: 10:30am–3pm

Bar
Mon–Sun: 11am–midnight

Reservation Form
Time