Akerley Dining Room - Dartmouth

The culinary students at NSCC always deliver amazing food. The lunch is buffet style and today's selection included soup, appetizers, paninis, fish, rice, salad, vegetables, and freshly made pasta. Every dish was expertly prepared, beautifully presented, and absolutely delicious. It's no surprise that we will be returning. Kudos to both the students and staff!

The restaurant of the NSCC Culinary Program at NSCC Akerley Campus once again impressed us. Their harvest dinner featured ingredients grown in their campus gardens, giving a creative twist to the menu. The restaurant had communal seating, where guests sat with strangers, and screens showing time-lapses of the garden's growth process. The evening started with appetizers like zucchini courgettes and chickpea panisse, accompanied by a locally distilled gin infused with cucumber. The six-course meal included dishes inspired by themes like earth, forest, and fruit, each paired with expertly selected wine or beer. Dishes like heirloom carrots with horse cream, lobster mushroom agnolotti, and Beijing-style chicken left us in awe. The students who prepared and served the meal, led by program head Garth Brown, did an exceptional job. Overall, it was an extraordinary evening that could easily rival a Michelin-starred restaurant. Kudos to Garth, the chefs, and the talented students for a memorable dining experience!

My wife and numerous friends have arrived at fresh21 for over 3 years. I took one of my senior scouts who like to cook in the restaurant last night. it was an amazing meal. the menu was inspired by chef susur lee...so had an Asian thema. the amuse bouche was amazing: dimming with pork, garnel, spiced orange syrup and drowned. it was perfect and the sauce was delicious. I had sesame noodles with picked shijitake, sellerie spagel and quail egg as an appetizer, it was nice to eat even it with chopsticks I took every little piece. the intermezzo of the gurke with pressed watermelon, feta cheese, fermented black beans and red chilies was amazingly refreshing. I ordered butter poached lobster with garnel ravioli with lobster sauce, walnut gremolata, braided rag and goat oil it was again fantastic, but I tried the main thing of my wife from malted glazed mais hen with miso braided daikon sweet rice with garlic sauce (unbelieving in a small narrow roll! my wife had the apple cake with ice cream while I was the blood orange and mango sorbet with crushed meringue and fruit-comonate as dessert both were wonderful. the restaurant is the classroom for 4 streams of the culinary and hospitality program at nscc the students, second and first years, organize, plan, cook and serve the meal. every meal I had, is one of the best I had on many places of the world even competitive with my michelin two star experience in turin, italia. garth, the main teacher, gave a tour through the kitchen and bakery for my scout and us. almost everything is prepared by the students that brot, so that they eat. they also offer pairings with local and international crying for each cure. while sometimes the service is not top quality because the students learn and practice, not because they are not passionate and dedicated to the customer. after the meal the chefs come out and meet the guests. the restaurant is very beautiful appointed with excellent tables, chairs, tablecloths and service ware. it feels comfortable, although it is a large room (can sit 40 with candlestick table. there are chalkboards around the room that show a part of their cure content, but it feels like a restaurant. when entering fresh21, they can look into the back course and see how the elaborate 2 foot high easter eggs are made by the backschülern. they have a bar, as students also drink mix and weeping practice. a few years ago I ordered a zeasardrink (bloodmary for Americans and it was by far the best zeasar I ever had. they can book online for Thursday evening dinner sessions, midweek I think are cocktail events and they eat lunch during weekdays. they also have a caffe in front of the college that were their baked and chic coffee served. for a five course extraordinary meal, the fixed price $38 is not allowed to congratulate, as it is a classroom experience.

I met with colleagues for dinner tonight and was pleasantly surprised by the meal and service at this restaurant. Each of the five courses was expertly prepared, well-presented, and delicious. The service was excellent and the wine pairings were exceptional. The restaurant itself was beautifully decorated, spacious, and had a cozy atmosphere. The affordable price of the meal was definitely worth it; I would have expected to pay over $100 for the same quality at a high-end restaurant. I will definitely be returning to this restaurant when I visit Halifax again. Great job!

We have been there in the past for lunch. This was our first evening dinner. It was a five course with wine pairings for each course. It surpassed our expectations. Not one misfire in any of the courses.(these are 2nd year chef trainees. The wines...were both excellent and interesting and paired well with the food. Choosen specifically for this meal. A note about the wines at Fresh21 the stock is limited mainly to the wine chosen to compliment the meal served. And with some leg work can often be tracked down at one of the local wine boutiques .the dinning room staff are also trainees in the hospitality program.our waiter was nervous but did a good job. The menu was ambitious, but every course was excellent. As good as any in the fine dinning restraunts on high end cruise ships (which I have also experienced) or resorts I was prepared for a god meal as we have eaten there before but tonight was exceptional So we have decided to make it a monthly visit