Atlantic Restaurant

Very good dining experience. We called ahead to ensure a vegetarian menu which wasn't a problem at all. We arrived to a warm greeting - he'd noticed we were visiting from BC (604 number) and we chatted a bit about the area. The wine was very reasonably priced and quite tasty.We were then served four courses. A chilled herbed soup, a summer squash salad and then tofu medallions on a bed of black chickpeas and brown rice. The latter was a little heavy and had a smokey taste to it, but as a whole the meal was very well done. The dessert was a nice light panacotta with strawberries in a sauce using sparkling wine and pernot.The meal, aside from the wine, was pay-what-you-want. We ended up paying quite similarly to what we would've in a fine dining establishment and I think it was well worth it.

I didn't necessarily love all the food that was served, but I was happy to try everything put in front of me. I enjoyed some dishes more than others, but the experience of getting to try new things is why I really enjoyed Atlantic.In the end you pay whatever you feel your meal was worth. How can anyone complain about that?

I just finished an incredible meal at The Atlantic this evening. They completely changed how the restaurant works and it is the best choice they could have made. First: There is a menu, but you don't get to see it. You pay $35 and they just keep feeding you. And before you think Oh GOD another $35 dollar tasting menu. I'm going to have to go get something to eat afterwards" IT IS SO MUCH FOOD. I lost track of the courses

10 of us ate there last night to celebrate a birthday. First off, if you're going, stop off at the bank first to get cash. Resto is cash or barter...Only bank in vicinity is a Scotia and they charge $2.00 for other bank cards otherwise Nathan has a cash machine in the resto... So the model is pay-what-you want (cash) or barter... Wine and beer is reasonably priced by the bottle or glass. Nathan asks if anyone has allergies, Menu may or may not be a surprise depending on how he's feeling ..then he cooks pretty much the same meal for you as he does for everyone else that night. So far so good. The main problem is that Nathan may or may not have help in the kitchen and he's trying to keep costs down by running the front of the house and cooking too; On our night he has one helper. O.k. it may work if everything goes exceptionally smoothly. But it doesn't. There are 30 guests in the restaurant. Nathan and his helper are running their butts off... The soups great. the salad too, No bread offered. He offers to send his guy out,, to get some... but that's really not going to happen. The main comes out and it's room temperature.. We talk about the model" - Do we pay less? Or say something. Well it's o.k.. maybe it was supposed to be room temperature fish!? Anyway we're celebrating a birthday and the company is wonderful... When the dessert arrives

Diverting from the norm of having a menu and everything available, this restaurant cooks want they have daily. no menu means each dish is a surprise. A very delicious surprise. The food was amazing, it felt like it was home cooking, everything was fresh and the combination of ingredients was perfect. You get a starter, a main course and dessert, that is, if you don't want to eat more; since we were asked if we wanted more but we were already full, great service and the Chef himself brings you the food. If don't mind waiting a bit longer for your food and enjoying the experience while you sip on very reasonably priced wine then you're going to love this place. Combine that and a pay what you want/banter/trade (certain days of the week only) mindset you've got a great experience. Definitely one of the best restaurants I have ever eaten at.Soup - Herb and flower soup with pine nut (Amazing!)Starter - Asparagus salad with honey base dressing and Indian sesame wafer and seasoningMain - Slow cooked wild salmon with polenta, grilled turnip and soft kaleDesert - Pannacotta with sugared strawberries and basil

This is the best restaurant I have ever been to. The chef has a one of a kind idea which is to not have a menu. When I heard this I thought, what do you mean? What kind of food? How much? It is simple. Pay what you want and be open to what the server brings you because everything that lands on that table in front of you will amaze you. Better yet, surprise you. You won't expect it. And the server tells you the name of the dish in an effortless, classy manner. When she is done telling you, you may look at her and wonder what she said but not care because it definitely sounds expensive. You can't help but leave a good tip on that table but like I said, pay whatever you want. I can't wait to go back!