Raymonds Restaurant

Canadian restaurant · Division No. 1

3

@partsunknown
621 Postcards · 254 Cities

Tony, Fred Morin, and Dave McMillan had a seafood tower of "razor clams, snow crab, mussels, capelin, whelks, and sea urchin," boquerones; scallop crudo with smoked roe; tuna prepared with berries; heart of caribou tartare with alder and chanterelle mushrooms; charred whelk with crispy cod sounds (fried fish bladders); cod filet with cod liver canelé, partridge profiteroles, Jiggs dinner (a boiled dish of meat and root veggies) reinvented as a pasta dish, chanterelle ice cream.

Newfoundland

95 Water St, St. John's, NL A1C 1A4, Canada Get directions

raymondsrestaurant.com
@raymondsnl

3 Postcards

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