The Bell Buoy Restaurant and Supper House located in beautiful Baddeck Cape Breton, certainly lived up to its claim of Destination Seafood. We joined our Destination Cape Breton Travel Colleages for our year end celebration hosted by Destination Cape Breton Association. And the choice of restaurant was definitely a winner on their part. My husband (Gary) and I arrived slightly early for the 5pm celebration and had a chance to meet with the owner's (Frank MacPhail) son, a delightful and professional young man, who helps operate the business. During our conversation we discussed how the season for the restaurant had gone and I was very pleased to hear that they had one of the best August, Septembers and Octobers since the start of the restaurant thirty years ago. He shared some very interesting facts about the family ran business such as that his mom and dad started the restaurant in 1980 and that it was definately a family business with his mom still coming in to help with baking the delicious home made bread and rolls that they serve. And that he and his brother in law work along side Frank in a business which they all enjoy and take pride in, which I think adds to the friendly and home like atmosphere of the restaurant.
We were there only a short time when Lou Leith our Destination Cape Breton Association VIC Coordinator and the rest of our counsellors arrived and we settled down to enjoy a delicious 3 course meal. Gary and I had chosen a house salad of mixed greens which was very fresh and tasty and served with a bowl of fresh baked rolls. For our main dish we chose fresh haddock with a lobster cream sauce, baby carrots and potato. I must admit that Gary picked the baked potato while I requested mashed which are my favorite (and although mashed potato was not offered with the haddock they very sweetly accommodated my choice). The combination of fresh perfectly prepaired haddock with the delightful cream sauce which offered a abundant amount of delicious chunks of Atlantic Lobster went heavenly with the baby carrots and fluffy mashed potatoes. For our dessert we had a chose of strawberry/rhubard crumble with homemade vanilla icecream, which was the perfect combination of the heated sweet strawberries and tart rhubard crumble which went delightfully with the cold vanilla icecream or a sumptious Gingerbread Sunday served with homemade icecream, brown sugar sauce and whipped cream,this served with a cup of freshly ground coffee ended a tremedious meal.I would give The Bell Buoy a five out of five star rating for great food and excellent service. All this served and enjoyed while sharing stories about the tourism season with great friends made a perfect end to a busy and productive season.
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