Jane's on the Common

Our menus reflect what we liked best about our mothers’ cooking: fresh ingredients, comforting aromas, and a little flair… just another little something in the recipe to tempt the palate and excite the senses. Some of the recipes came from our mothers, some from our favourite cookbooks, and others have been created by the team of great chefs that jane’s has had the good fortune to attract.

Paolo Colbertaldo, our head chef, trained at George Brown College in Toronto but mastered his art at a number of Halifax restaurants and as an independent chef and private chef. Paolo has a knowledge of and a respect for ingredients that ensures each of our daily specials sing.

Our sous chef, Robert Reynolds, trained in the classical French tradition in the culinary arts program at Thames Valley University in the UK. He apprenticed at the Berkeley Hotel in London, England, and spent two summers at the Keltic Lodge in Cape Breton before coming to join jane’s staff. Like Paolo, Robert likes to use the freshest possible ingredients to create dishes that are truly elegant, combining maximum flavour with simple modern freshness.

The kitchen at jane’s is always a hive of activity. We make just about everything from scratch … using fresh ingredients that come to us from local farmers and food producers and local independent food businesses whenever and wherever possible.

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