Welcome to The Ostrich Club

We will be open for in-house and patio dining from 4 p.m – 11 p.m., Wednesday through Saturday starting this Wednesday, June 16th. We will also open for brunch starting this Saturday, June 19th, from 10 a.m. to 2 p.m. Reservations can be made on OpenTable through the form below (no emails or phone calls please).

We will be offering $20 off of bottles on Wednesdays, starting June 16th.

Finally we will continue to offer takeout, to-go cocktails, and wine. Orders can be made via email  takeout@theostrichclub.ca or by calling 902-454-0069 during service hours.

Hours

Wed to Sat Dinner: 5 p.m. to 11:00 p.m.

Sat and Sun Brunch: 10 a.m. to 2:00 p.m.

 

Advance ordering for takeout

You may order in advance to secure your pick-up time by email. Please let us know what you’d like and your preferred pick-up time.

ORDER BY EMAIL

Ordering during service hours

5 p.m. to 11:00 p.m.

Please call 902-454-0069

Payment will be made with no contact through an online invoice.

Location and Parking

5529 Young Street, Halifax
Hydrostone Market
Nova Scotia

Parking is on the street and around the neighbourhood.


General Manager and Sommelier

Alana Steele

Alana has a unique talent for blending encyclopedic wine knowledge with a casual and fun approachability. Now, after dedicating years to learning about the why, when, where, and how of wine, she’s shifted her focus to how she can use that skill to take some of the formality out of it all. “I love talking about dirt and vintage variation as much as the next somm, but sometimes you just have to make it relatable.”

Alana curates our wine program with a strong focus on low intervention and sustainability, always looking for obscure and fun products to create a unique and exciting dining experience.
Alana is a familiar face in the wine scene of the Maritimes - she's a CAPS Certified Sommelier, holds both a French Wine Scholar and Italian Wine Certification with the WSG and plans on completing the WSET diploma. She is also an educator with CAPS AC, instructing the Sommelier Management module, and sits on the CAPS AC board. Alana is particularly gifted in pairing wines with not only food but also with 90's hip-hop bangers.

Alana worked as general manager and sommelier at our sister restaurant, Little Oak Bar, twice recognized by Canada’s 100 Best Restaurants, Canada’s 50 Best Bars, and EnRoute’s Top 30 New Restaurants. She's also a mentor for many of the next generation of young sommeliers in Halifax, always willing to help organize a tasting or just drop some fun knowledge.

HEAD CHEF

Leah Coodin

Born and raised in Winnipeg, Leah came to Halifax to study business but after working as a dishwasher her career trajectory quickly turned to cooking. As a kid, Leah learned to cook from her dad, cooking for large family gatherings and friends.

After working her way up in the kitchen, Leah studied Culinary Arts at NSCC Akerley. Having worked at some of the best restaurants in Halifax and Toronto for over 15 years, she has had the opportunity to work with and learn from many chefs and hospitality professionals that have mentored and helped guide her career.

Leah loves to create dishes that are ingredient driven and executed with skill and technique. Locally focused food, with influence from her upbringing in the prairies, her love of the maritimes, and the bounty that Nova Scotia has to offer is what Leah loves about cooking in Halifax. Her food aims to bring bright, honest flavours to a memorable night out (or mid morning brunch).

Bar Manager

Lindsay Jones

Originally from Toronto, Lindsay moved to Halifax in 2015. She’s been behind the bar for 10 years and has travelled the world to learn about spirits and cocktails, including such places as Oaxaca, Kentucky, Poland, Scotland, Singapore, and Bermuda. A familiar face in the Halifax bar scene, Lindsay has worked closely with the rest of the Halifax bar community while winning the Halifax Best Bartender award in 2018. She also loves bartending competitions and has competed both locally and nationally against some of the country’s best bartenders. Her philosophy is to make approachable craft cocktails with fresh ingredients and quality products.

She has recently begun studying wine in the CAPS program in order to expand her knowledge beyond spirits and is always down to talk about whiskey, especially bourbon.