Ethiopian Doro wat
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What: The stuff late-night post-party dreams are made of, garlic fingers are a regional Atlantic Canada specialty and a fixture, along with Haligonian donair and actual pizza, in many Nova Scotia pizzerias. Pizza dough is smothered in garlic butter and mozzarella cheese, baked, and cut into strips, or “fingers,” for easy dipping into one of two sauces: red marinara or white donair sauce, the sweet mix of white vinegar, garlic powder, and sweetened condensed milk that Nova Scotians live and die by. (Sometimes ranch dressing is offered too.)
Locals will cringe at the comparison, but they’re very akin to something like cheesy garlic breadsticks in taste and texture, with the main difference being the pizza dough base. Carb and cheese lovers? This Nova Scotian dish is for you.
Where: Most pizzerias will have this on the menu (probably under “pizzas”), and this one is from a spot on the South Shore near where we stayed: Recardo’s Take-Out (12779 Peggys Cove Rd, Tantallon, map). It’s a family-owned spot that’s been around for nearly four decades, and it’s kind of a refreshing breath of air among all the nice, seasonal, pricier restaurants around touristy-but-pretty Peggy’s Cove.
When: Sun-Wed, 11am-11pm; Thurs, 11am-11pm; Fri-Sat, 11am-1am
Order: Pictured is the 9-inch garlic finger ($9.99), which seemed more than sufficient as a side for our family of four (you can get up to 18 inches!). We brought ours home to pair with our steamed lobster dinner, but it’s more traditional to eat this alongside pizza, or whatever else you’re getting at the pizzeria. Hope you’re hungry!
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