11th Mile
Husband-and-wife duo Jennie Wilson and Peter Tompkins worked in the trenches in Toronto for two decades before bringing their obviously sharp skills to this small—it just seats 40—but vibrant restaurant in downtown Fredericton. Credited with introducing the concept of small, sharable plates to the city, Chef Tompkins and his team are making the mix-and-match vintage china plates sing with pillowy gnocchi topped with a savory roasted tomato sauce, a shaved brussels sprouts salad with a poached egg plopped on top, or salt cod and new potatoes with capers, all made with locally sourced ingredients. Everything on the menu is absolutely delicious; they also serve up tasty and innovative craft cocktails to set the mood for your meal. It’s a fun, vibrant addition to the city’s dining scene, recently joined by the couple’s second venture, Coastline Pizza—a fantastic spot for deep-dish Detroit-style pizza, which you’ll find tucked away inside local craft brewery, Half Cut, on Main St
Husband-and-wife duo Jennie Wilson and Peter Tompkins worked in the trenches in Toronto for two decades before bringing their obviously sharp skills to this small—it just seats 40—but vibrant restaurant in downtown Fredericton. Credited with introducing the concept of small, sharable plates to the city, Chef Tompkins and his team are making the mix-and-match vintage china plates sing with pillowy gnocchi topped with a savory roasted tomato sauce, a shaved brussels sprouts salad with a poached egg plopped on top, or salt cod and new potatoes with capers, all made with locally sourced ingredients. Everything on the menu is absolutely delicious; they also serve up tasty and innovative craft cocktails to set the mood for your meal. It’s a fun, vibrant addition to the city’s dining scene, recently joined by the couple’s second venture, Coastline Pizza—a fantastic spot for deep-dish Detroit-style pizza, which you’ll find tucked away inside local craft brewery, Half Cut, on Main St
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