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McKelvies


1680 Lower Water Street
Halifax, NS B3J 2Y3

(902) 421-6161
mckelvies.com

Rating: out of 5 stars (5 reviews) Average Rating Over Time
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Hours: Sun & Sat 4pm-10pm; Mon-Fri 11:30am-3pm, 4pm-10pm
Status: Open
Payment Methods: Visa, MasterCard, American Express

Description

The refurbished historic firehouse housing this restaurant has floor-to-ceiling windows on two sides. Fine seafood and traditional Nova Scotian fare: blackened salmon, potato-crusted haddock, Szechuan shrimp and scallops, lemon-thyme mussels, crab cakes, pastas, Black Angus steaks and more. Early-bird specials from 4pm to 6pm. Open daily.
by whereca on May 12, 2014 from whereca

Reviews

Excellent Lunch Menu!!: What a deal for lunch!! <br/> You will certainly get your money's worth. Everything was great, the food, the service. The portion was more than adequate for $13. <br/> I've had the seafood before and never been let down so for a change the last time I was there, I tried the pad thai and it was "delishes"!! <br/> It's such a great atmosphere too!
Rated 4 stars by KayDee_Halifax on September 10, 2010

Information from the business

seafood, fine dining
by genieknows on July 14, 2013 from genieknows
McKELVIE’S <br/> DELISHES FISHES DISHES <br/><br/>Enjoy one of Halifax’s most acclaimed kitchens in a renovated turn-of-the-century fire hall. Located across from the Maritime Museum of the Atlantic on the Halifax waterfront, McKelvie’s offers an historic setting to savour the finest seafood and traditional Nova Scotia fare. <br/> Famous for Nova Scotia Lobster, Digby Scallops, Blackened Salmon, Potato...
by opentable on July 15, 2012 from opentable
From OpenTable:<br/><br/>McKELVIE’S<br/> DELISHES FISHES DISHES<br/> Enjoy one of Halifax’s most acclaimed kitchens in a renovated turn-of-the-century fire hall. Located across from the Maritime Museum of the Atlantic on the Halifax waterfront, McKelvie’s offers an historic setting to savour the finest seafood and traditional Nova Scotia fare.<br/> Famous for Nova Scotia Lobster, Digby Scallops, Blackened Salmon,...
by menuism on April 15, 2011 from menuism
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