Eli + Trix — Restaurant in Town of Mahone Bay

Not a good experience. We arrived around 1 pm on a Thursday, and it was quite busy. The hostess at the front was incredibly sweet—absolutely lovely—and we really appreciated her warm welcome. Our main server was also friendly, though she didn’t know what was on the burger when I asked. I ordered the smash burger and specifically checked if it came with anything not listed (like tomato or lettuce). I was told no—but my burger arrived with lettuce and mayo. I asked to have it remade without mayo, and the male staff member took it back.

When he returned, it was with an empty plate for my parents, who were sharing a two-piece fish and chips. The plate was dirty with leftover food. When we pointed it out, he responded with attitude, saying it must have come from the lettuce on my burger. He explained they were short-staffed and that a bunch of people came in after us. Regarding my burger, he said there were many people ahead of us and “it’s not his fault” and “there’s not much he can do.”

We asked for white vinegar for the fish and were told they didn’t have any. The staff member continued to be cranky and dismissive. My parents’ fish was soggy, undercooked, and inedible. To make matters worse, the restaurant was uncomfortably hot with no air conditioning, and there were flies throughout the dining area.

When we went to pay, the machines at our table weren’t working, so we went to the front. The hostess was busy, and the same man with grey hair and a bun was at the stand. Three people came in asking for a table and said they were happy to wait, but he flat-out told them no. They left looking just as baffled as we were. Shortly after, the hostess returned, and another person asked to be seated—she happily helped them.

The man with grey hair and a bun appears to be absolutely miserable and seems to hate his job. Hopefully, he starts feeling better soon. I completely understand being short-staffed and would never mind a longer wait—but the rudeness, defensiveness, and lack of care for customers were unacceptable. An incredibly disappointing lunch overall, saved only by the kindness of...

Food not seasoned and the $16 drink, the waitress spilled all over the table when she put it down I even joked that I should sip it off the table since there was about $5 worth on the table… (she was more concerned it got on her leg and arm) We recently ate here for our anniversary (lunch). $100 before tip for 2 drinks each and a main each. Our food was barely edible. Not seasoned at all and no S&P on the table. The huevos rancheros was all one texture and for a dish like this I expected flavour. For $17 extremely overpriced and overcooked egg. Supposedly the cook walked out this day. So maybe the only waitress working, made the food? While we sat and waited for our food, the waitress turned away 6 sets of people and said they were closed. Did not offer any excuse as to why, unfortunately. We could tell people were not happy. It was only 3pm on a busy Saturday. Little did they know; they didn’t miss out. This is how I found out they were having issues in the kitchen. I asked why they were closed when Google said 9pm. It’s too bad, for a new restaurant, to already be having issues and food that was nothing to write home about. It’s too bad,...

Wow. There are a lot of negative and very personal reviews here. I do not want to pile on but I want to let the owner know about the horrible experience we had ordering the Orange Whiskey Pork Belly Lollipops. I sincerely hope my review is taken as honest feedback. Our dish came smothered in blueberry sauce (unexpected), so it was difficult to really see the meat itself. We dug in with enthusiasm and I managed to eat almost two pieces before I had to spit out the mouthful. My partner had one bite. The pork fat, which should be sizzling and crisped, was instead a disgusting texture. The centre of each piece was COLD. It felt like eating raw bacon. To credit the staff, they refunded our dish and apologized, noting that the blueberry sauce was not the normal presentation. I would not have written this review if we hadn’t both gotten sick later that night and the next morning. I will spare you the details, however, it was not pleasant. We were there on Thursday, August 21, at 4pm. I feel that a chef should know how to properly and safely cook pork. Thanks for listening and I hope this is...