Many restaurants serve charcuterie, but it’s the heartbeat of only a very few. One of those is Primal Kitchen, a white-tableclothed shrine to all things meat. You won’t have to search for charcuterie on the menu, because it proudly occupies the central position. Choose from goose-breast prosciutto or rabbit terrine, lamb pastrami or the jerky-like biltong of chef van Antwerp’s native South Africa.
Primal Kitchen retains the high ceilings and small tables of its fine-dining predecessor, Fiasco, but little else. The punny name – a "primal" is one of the fundamental cuts of meat, to be broken down for cooking or retail – tells you right from the start that this is a meat-centric place. That's not to say you can't order other things, but charcuterie is quite literally front and centre on the menu. It's filled with pates, terrines and all manner of salted and cured specialties. The most distinctive is jerky-like biltong, made from sous chef van Antwerp's father's recipe.
A new addition to the Halifax restaurant scene, small and stylish Primal offers a menu that is filled with the finest cuts of meat served with craft beer. The restaurant’s beef chuck is ground in-house and cooked to perfection. Topped with molasses bacon and smoked cheddar, the Primal Burger looks great and tastes even better. Eating this burger is a sure fire way to fill any meaty cravings you might have!