Trust the Experience

Nestled in one of Halifax’s most historic neighbourhoods, The Ostrich Club isn’t just a restaurant or a bar—it’s an experience. Led by sommelier and general manager Alana Steele and award-winning bartender Lindsay Jones, this stylish yet unpretentious spot is redefining the city’s dining scene with a seamless fusion of inventive cocktails, thoughtful wine pairings, and an ever-evolving menu of small plates.

Alana, a WSET-certified educator and Atlantic Canada’s lead instructor for the Canadian Association of Professional Sommeliers (CAPS), brings deep expertise to the wine program, ensuring every bottle fits into the restaurant’s ethos of balance and connection. She’ll also be sharing her knowledge on wine education at RC Show 2025, speaking on a panel dedicated to developing the next generation of industry professionals.

Lindsay is a celebrated bartender with a passion for creative, food-friendly cocktails. Known for her fresh approach to mixology and blending classic techniques with modern inspirations, she will showcase her skills during a much-anticipated guest shift at the RC Pop Up Experience’s Pop Up Bar.

With a philosophy that values creativity over convention, The Ostrich Club delivers a curated journey from the moment you walk in. In this conversation, Steele and Jones take us behind the scenes, sharing how they’ve built a hospitality space where balance, intention, and bold flavour lay the groundwork for success.

RC Show: Can you tell me a bit about The Ostrich Club? What was the concept behind it, and how did it come together?

Alana S.: The Ostrich Club opened in 2018, and we also had a sister restaurant, Little Oak. I was running both programs—Little Oak was primarily a wine bar, while The Ostrich Club was being reimagined into a new concept focused on cocktails and small plates. At the time, we were also renovating the entire space, and I was searching for a bartender to take over the cocktail side and help with management when I wasn’t around.

Lindsay was already a well-known, highly regarded bartender in the city—I was actually interviewing two other candidates for the role, both of whom had previously worked with Lindsay. Not knowing her very well at the time, I messaged her to get her opinion on them. As a joke, I added, “Or you could just take the job yourself.” And she did!

RCS: You mentioned small plates and cocktails—can you expand on how the food program ties into the overall concept?

Alana: At The Ostrich Club, we operate in what we call a “triangle” system. I oversee the wine and beverage side, Lindsay handles cocktails, and then we have our chef. The three of us collaborate to create a cohesive menu where every cocktail works with every wine, and every wine complements every dish. We’re intentional about making sure there are no mismatched elements—everything on the menu is connected in some way. In my experience, I’ve seen restaurants where one category is strong but another falls flat—maybe the bar has creative, complex cocktails, but the wine program is uninspired, or the food is outstanding, but the cocktails don’t match the same level of craftsmanship.

For us, it’s not just about cost, pricing, or even how fancy something is—it’s about ensuring there’s a meaningful connection between all three components. It’s something our guests may not explicitly notice, but they can feel it. We even theme our menus to create that sense of cohesion, ensuring every element—food, wine and cocktails—tells a story.

RCS: You mentioned that your guests notice the connection between food, wine and cocktails as soon as they walk in. Is that something people naturally understand, or is it a newer concept in Halifax that guests are just starting to catch on to?

Alana: I wouldn’t say we’re the only ones doing this, but we’re probably the most well-known for it.

Lindsay: We have a lot of guests who just inherently trust us. They’ll come in and say, “Give us six plates, pick the wine, pick the cocktails.”

RCS: So instead of being guest-led, The Ostrich Club experience is more venue-led—are people receptive to that?

Alana: Definitely. I’d say we were one of the first places to really earn that kind of trust from our guests, where they’re comfortable letting us take the reins. When we hire new staff, they’re always amazed at how we get to live the hospitality dream—curating the entire experience because our guests trust us that much.

RCS: That makes sense. From an operations standpoint, it also seems like a more sustainable model, especially for inventory management. Do you see financial benefits from this approach?

Alana: Absolutely. It allows us to sell across all programs more evenly and avoid dead inventory.

RCS: That’s really smart. So, if you had to describe the vibe of The Ostrich Club, what kind of place is it?

Lindsay: We really do blur the lines between a restaurant and a bar. That can sometimes confuse people—like, are we supposed to be one or the other? But we’re both. It’s a dark space, there’s loud music, but the service is polished, and the staff is highly knowledgeable. We offer high-quality service without pretension. No dress codes, no rigid rules—just come as you are. Fine dining shouldn’t be inaccessible, and we work hard to create a space that feels elevated but welcoming.

RCS:  What’s your typical guest like? You welcome everyone, but is there a core demographic?

Alana: It really is everyone. If you just looked at our social media or walked in, you might assume we attract a younger crowd—young professionals, maybe. But Lindsay and I are in our late 30s and early 40s, so we’re not necessarily catering to just one generation. We often see an older crowd come in, hear the loud hip-hop music, and assume they won’t like it. But then they end up becoming some of our best regulars. There’s truly something for everyone here. Being in a smaller city like Halifax, compared to somewhere like Toronto or Vancouver, we’ve found that we can help expand people’s interests and encourage them to step out of their comfort zones when it comes to food and drink.

RCS:  What was the inspiration for The Ostrich Club concept?

Alana: I didn’t come up with the concept alone—it was something the owners and I thought a lot about. We were trying to differentiate it from our wine bar, Little Oak, which has a very refined, clean aesthetic—light wood, sleek lines, and a very minimalist approach, even though it’s a fully natural wine bar.

For The Ostrich Club, we wanted something with a little more grit. The space itself is in one of Halifax’s oldest neighborhoods, in a pre-Halifax Explosion building. That meant we couldn’t modernize it too much without making it feel inauthentic or overly polished. So, we leaned into that historic charm, keeping a lot of the original features—marble finishes, exposed wood—and layered in playful elements to balance it out. Like, in the lobby bathroom, we have teddy bear chairs and pink neon lights, and people love taking selfies there. The idea was to create an atmosphere and space that was identifiable. If you see a photo, you instantly know it’s from The Ostrich Club.

Upstairs, we wanted the food to be high-level, but not plated in a way that felt overly formal. We use bright, colourful plates and fun glassware to strip away some of that fine-dining stiffness. The goal was to serve incredible food with top-tier service but without making people feel like they had to show up in a suit and tie.

RCS: So, you’re not tied to a specific cuisine either?

Alana: Exactly. We never wanted to define it by a particular nationality—I actually dislike that approach. Our chefs have come from different parts of the world and have trained in different styles, and I want the menu to reflect that. My philosophy is that as long as the food is well-balanced, within budget, and respectful in its approach, I’m open to showcasing a range of influences. If our chef is from Mexico, that doesn’t mean we become a “Mexican” restaurant. If we hire a chef with a French background, we don’t suddenly rebrand as a French bistro. The whole idea was to keep it fluid and open-ended, almost undefinable.

RCS: How do you create your cocktail menus?

 Lindsay: I create a completely new cocktail menu every three months, and while there’s usually a favourite that emerges from each cycle, I rarely bring drinks back. I like to keep things fresh. I also adapt to seasonal ingredients—not in a rigid way, but in response to how people’s preferences shift throughout the year. Our strength lies in always evolving.

RCS: Everything at The Ostrich Club seems to be in a constant state of connection and renewal—more of a curated experience rather than a fixed menu. It’s like stepping into someone’s vision of what’s happening that night and being open to that.

Lindsay: Definitely. In larger cities, cocktail bars tend to have a more transient audience, so they can extend their menu life. But in Halifax, where there are only a handful of cocktail-focused spots, I typically have regulars who’ve already worked their way through the entire menu by the second week. That’s why I have to keep things fresh and ever-changing.

RCS: What excites you most about your current menu and what cocktail trends or innovations are you most interested in bringing to The Ostrich Club?

Lindsay: A big shift for me has been incorporating what I’ve learned since becoming a certified sommelier about a year and a half ago. I’ve started applying some of those principles—things like balance, structure and pairing considerations—to my cocktails. I focus a lot on making them more food-friendly, ensuring they can complement dishes on the menu.

A lot of bars don’t necessarily think about cocktails in relation to food, but I believe in creating flavours that work harmoniously across the entire dining experience. Even small details, like garnishes, are chosen with that in mind. That’s where I’m most excited about innovating—bringing more intention to how cocktails integrate into the bigger picture of the restaurant.

RCS: You’ve described your bartending style as more “old-school”—what does that mean to you?

Lindsay: I find that a lot of bartenders today focus on modern techniques—different acids, infusion methods, complex machinery. And while that’s great, I think sometimes they lose sight of the essence of the cocktail itself. I don’t use flashy techniques or specialized equipment; I just focus on bold, fresh flavours and well-crafted drinks.

RCS: So, it’s about mastering the fundamentals?

Lindsay: Exactly. That’s a great way of putting it. New bartenders often get really excited about high-tech tools, machines and obscure ingredients. But for me, a simple combination of lemon, syrup and spirit can be perfect as it is.

RCS:  You both have experience outside of The Ostrich Club, so I’m curious about your perspective. Do you think your business model is more resilient compared to others?

Alana: I’d say yes, definitely. We’ve built a reputation for being adaptable. For example, during COVID, we pivoted completely into wine education and a takeout model. We launched a wine club, hosted educational seminars for industry professionals, and introduced take-home experiences like dumpling kits with wine pairings. Even now, post-COVID, we have multiple revenue streams within the bar that allow us to reinvest. We run community tastings—this week, we’re doing a skin-contact wine event, and last month, we hosted a food and wine pairing seminar. These events not only bring in additional revenue but also let us put more back into the bar.

RCS: Many operators nationally are noticing a shift in consumer needs—people now expect a multi-sensory experience. Are you seeing that expectation shift in Halifax as well?

Alana: Definitely. People no longer want to just go somewhere for a drink. They want the full experience. The old pattern of pre-dinner drinks, dinner, and then post-dinner cocktails at different spots has faded. Now, they want it all in one place. And post-COVID, people aren’t staying out as late anymore. Halifax nightlife has gotten pretty tame—most people are home by 11:30. So we have to offer a complete night out under one roof. That means great aperitifs to start, an engaging dinner experience with wine, and a digestif to close the night. It’s about creating layers of experience within a single visit.

Live music doesn’t seem to be as much of a draw anymore—at least not in the way it used to be. It’s rare to find places here where food, drinks, and live music are all successfully integrated. But what has changed is the need for a bar’s food, wine, and cocktail programs to be equally strong. None of them can feel like an afterthought.

Lindsay: To add to that, we also have one of the most extensive non-alcoholic programs in the city. It’s a huge focus for us. More people are choosing not to drink, or they’re becoming more mindful of their alcohol intake. Our non-alcoholic options are right on the front page of the menu—no one has to ask for a separate list or feel like they’re missing out. It’s just a normal part of the experience, and I think people appreciate that inclusivity. I’d say overall about 25 per cent of our beverage sales are non-alcoholic, and that’s increased significantly in just the past year.

RCS: Are younger people driving the demand for non-alcoholic drinks, or is it more widespread?

Lindsay: It’s mostly younger guests. There’s a big difference in drinking habits between the 25-35 age group and those younger than 25. Compared to five years ago, younger people just aren’t drinking as much.

Alana: But it’s not just about abstaining—many guests start with a non-alcoholic drink before switching to wine later in the night. It’s more about pacing themselves.

Leslie: Also, the quality of non-alcoholic products has improved so much. The options available now are far better than they were three or four years ago.

RCS: Can you tell me a little about your wine program? How much of your list is local?

Alana: Our wine program is extensive, and I do a lot of direct importing to bring in unique selections. But I also prioritize local wines that fit our philosophy—low-intervention, sustainable, biodynamic. Producers like Lightfoot & Wolfville, Benjamin Bridge, and L’Acadie are part of our cellar program. I’d say about 15 per cent of our list is local, which is significant for a smaller wine-producing region.

We’ve lived in the shadow of B.C. and Ontario for a long time, but climate change is shifting things. Being a cool-climate region actually works in our favour now. We’re best known for our sparkling wines—our climate is similar to Champagne, so we produce excellent traditional-method sparklers. But with rising temperatures, we’re now seeing great light-bodied reds and crisp, refreshing whites that pair beautifully with food. We’re also learning that our wines age really well, which wasn’t always recognized in the past.

RCS: Lindsay, since you recently got certified as a sommelier, what’s the state of wine education out east compared to central Canada and B.C.? Is mentorship a big part of the scene?

Lindsay: Funny enough, Alana is the head of the biggest wine education program here. We have access to WSET and CAPS (Canadian Association of Professional Sommeliers), which is what I went through. Alana actually rewrote the CAPS curriculum and leads education in Atlantic Canada.

RCS: That’s convenient…

Lindsay: Very! Alana makes wine education accessible and fun, which has encouraged a more diverse range of people to pursue it. The old perception that wine is an exclusive, stuffy field is changing.

RCS: Looking at the bigger picture, do you think restaurants and bars are uniquely positioned to offer the all-in-one experience people seem to want now?

Alana: Absolutely. Two years ago, we set a goal to balance our food and alcohol sales at 50/50, which is unusual. Most places lean heavily one way or the other. Last year, we hit 49 per cent alcohol, 51 per cent food. It proves that people want a full experience, not just one aspect.

RCS: That’s remarkable. What’s on the horizon for you now? Are you trying to make the ‘Best Bars’ list?

Lindsay: If it happens, great, but it’s not our focus. We’re just trying to do what we do well.

Alana: Lists are nice, but we don’t chase them. Our goal is long-term excellence, not short-term recognition.

Don’t miss these RC Show sessions featuring Alana Steele, Lindsay Jones and other bar and beverage leaders and tastemakers.

The Future of Wine Service is Investing in Wine Education

Bar & Beverage Stage | Tuesday, April 8 | 12-1:00 PM

RC Pop Up Bar Guest Shifts

Head to the RC Pop Up Experience to watch some of Canada’s top bartenders in action in the Pop Up Bar:

Monday, April 7 | Slice of Life | 10 AM – 1 PM

Monday, April 7 | Cry Baby Gallery | 1 – 3:30 PM

Tuesday, April 8 | Electric Bill/Civil Works | 11 AM – 3 PM

Tuesday, April 8 | The Ostrich Club | 3 – 4 PM

Wednesday, April 9 | Concord Group | 1-4 PM