Fawn Redefines Halifax Dining
Range Rover & SHARP
Halifax restaurant-goers are buzzing about Fawn, an elegant and modern full-service establishment located just blocks from the ocean waterfront. While reviews rave about the lobster rolls — the best in the city, according to some — there’s another feature that the community can’t stop talking about: Fawn’s impeccable vibe.
This atmosphere is largely thanks to the all-women leadership team behind Fawn. Since its official launch in 2022, the restaurant has been the brainchild of head chef Natalie Rosen, along with front-of-house managers Katie Tower and Ceilidh Sutherland, who built Fawn’s curated list of wines and cocktails to complement Rosen’s menu. Together, the trio has not only designed a welcoming and stylish space for diners, but they’ve also cultivated a supportive and — dare we say — fun work environment for their staff.
This is something that, according to Rosen, was needed in her industry: “A women-led team brings a unique edge to the industry through empathy and emotional intelligence, which are often undervalued in an industry that has traditionally overlooked the needs of employees.”
The aim was to create a restaurant that blends the sophistication of a big city experience with the genuine warmth of east coast hospitality. And that’s not something you have to look very far to find, both in service and in Rosen’s menu, which features everything from comforting meatball sandwiches and burgers and fries to refined caviar and a very popular high tea service.
Rosen’s diverse menu guarantees there’s something for everyone, while recognizing that the city’s food scene is on an upward trajectory. “As the city evolves, so do the preferences of our guests, as well as our own ideas, and we need to stay attuned to that,” Rosen says. “Our goal is to create an experience that is both consistent and adaptable, allowing space for growth and innovation as we continue to evolve.”
That philosophy guides Rosen’s creative process when it comes to developing new menu items. She often begins with a specific ingredient that she wants to feature, such as a seasonal vegetable or a new protein, and conceptualizes how to best achieve a balance of textures, flavours, and presentation. “Each new dish needs to stand out on the menu, while still being aligned with the overall Fawn experience,” she says, noting the cohesive dining experience that Fawn aims to deliver.
No dish is complete without feedback from Fawn’s management staff. “I never put a dish on the menu without a lot of insight from the team,” she explains. This commitment to teamwork and inclusion makes the creative process more collaborative, while speaking to the broader influence Fawn is having on the industry.
“One of the most inspiring aspects of being part of a women-led team is the opportunity to be a role model for others,” Rosen says. “It’s incredibly rewarding to attract and inspire more people to enter the hospitality industry by creating a safe, equitable work environment — especially in the kitchen.”
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