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MALLARD COTTAGE, St. John’s, Newfoundland and Labrador
Chefs/owners: Todd Perrin (chef), Stephen Lee (sommelier)
Website: www.mallardcottage.ca. Cuisine: Newfoundland
Telephone: 709-237-7314. Twitter: @Mallard_Cottage
2015 Rank: 7. 2014 Rank: 11
Price Range: $7-$12 for appetizers, $24-$27 for main courses.
You Must Order: If you are not accustomed to ordering duck, then Mallard Cottage is an excellent place to begin a new habit. Get things started with the NL Duck wings ($9). For the main course, try the seared duck breast, braised duck, squash beet, and greens ($27). The duck leg curry, potato, cauliflower and chick peas ($24) is also a good choice.
Need to Know … from food writer Taryn Hearn: “Mallard Cottage isn't the first restaurant to emphasize Newfoundland ingredients and cooking but it does it well. The food is hearty and filling. It's Newfoundland home cooking if your grandmother was a chef. I'm always surprised at how the basic meals I grew up with (moose, cod, salmon) can be transformed.”
Fine-dining aficionado Ken Jerrett says: “Interesting, well-prepared dishes in a relaxed Newfoundland setting. Many local food dishes have been updated and upscaled. The wine list, while not as extensive as some of the other restaurants, is mindful of the food accompanying it.”
Peter Neal of Neal Bros. says: “Located in the picturesque tiny village of Quidi Vidi and housed in a National Historic Site (one of the oldest wooden buildings in Canada) is Todd Perrin's Mallard Cottage. I love his approach to life and food — earnest, honest and simple. He serves what is available and is a proponent for sustainability on many levels. The room is relaxed, rustic and incredibly comfortable and the food is incredible. Ate here twice and loved it!”
Devour! The Food Film Fest Executive Director Michael Howell says: “Todd Perrin has created a definitive Newfoundland eatery. Not complicating plates too much, he reaches across the spectrum for creativity while always putting east coast foods front and centre. Brunch is a must do.”
Ontario Culinary Tourism Alliance Executive Director Rebecca LeHeup says: “Love the ambience, service and the homestyle cooking. Awesome execution on a taste-of-place experience.”