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Labrador to be able to serve wild game. moose, rabbits, partridge --. it's a really big part, a big staple of our menu. obviously it's the reason that the restaurant is pretty much open, you know? nowhere else in the country can do that. >> anthony: heart of caribou tartar with adler and chanterelle. >> anthony: i'm enjoying this meal. very, very, very much. this is really, really good. >> dave: jeremy charles, in my opinion, honestly, i would say easily top chef in canada, most likely. >> anthony: as a model of bravery, determination, courage, pride, and not a false note. >> dave: we haven't ...

Here in newfoundland and labrador to be able to serve wild game. moose, rabbits, partridge --. it's a really big part, a big staple of our menu. obviously it's the reason that the restaurant is pretty much open, you know? nowhere else in the country can do that. >> anthony: heart of caribou tartar with adler and chanterelle. >> anthony: i'm enjoying this meal. very, very, very much. this is really, really good. >> dave: jeremy charles, in my opinion, honestly, i would say easily top chef in canada, most likely. >> anthony: as a model of bravery, determination, courage, pride, and not a false h...

♪ >> jeremy c: we're so fortunate here in newfoundland and labrador to be able to serve wild game. moose, rabbits, partridge --. it's a really big part, a big staple of our menu. obviously it's the reason that the restaurant is pretty much open, you know? nowhere else in the country can do that. >> anthony: heart of caribou tartar with adler and chanterelle. >> anthony: i'm enjoying this meal. very, very, very much. this is really, really good. >> dave: jeremy charles, in my opinion, honestly, i would say easily top chef in canada, most likely. >> anthony: as a model of bravery, determinatio...

Tacos and scallop. >> dave: i love that sturgeon. we're eating newfoundland. : yeah. ♪ >> jeremy c: we're so fortunate here in newfoundland and labrador to be able to serve wild game. moose, rabbits, partridge --. it's a really big part, a big staple of our menu. obviously it's the reason that the restaurant is pretty much open, you know? nowhere else in the country can do that. >> anthony: heart of caribou tartar with adler and chanterelle. >> anthony: i'm enjoying this meal. very, very, very much. this is really, really good. >> dave: jeremy charles, in my opinion, honestly, i would say ea...