Local, Creative, Intentional, Modern Traditional, and Fun.

We are a team. We aim to not only nourish you, but to welcome you into a unique restaurant experience.

Sourcing the best of Nova Scotia’s seasonal ingredients, we use traditional cooking methods to create authentic, impactful dishes with international influences.

Our food is centered around live fire and charcoal cookery, showcased in an open kitchen- to-dining room that removes the walls between front & back of house, giving our guests the full food experience.

Combined with the collective warmth of our East Coast hospitality, we want you to feel like you’ve been invited back to our Tribute home....to experience a different kind of kitchen party.

We look forward to hosting you!

About Us

Colin Bebbington was born and raised in Halifax.

After graduating from the Culinary Institute of America in the Napa Valley, Colin staged at the French Laundry and Bouchon, worked for Top Chef winner Joe Flamm at Michelin- starred Spiaggia, and at Claridge’s and Davies and Brook in London, with Chef Daniel Humm and Dmitri Magi.

A three-month tenure in Bologna, Italy at an acclaimed pasta laboratori impressed upon Colin that the tradition behind foods must always be honoured, without exception. Making pasta by hand, using nothing more than a large rolling pin called a mattarello, machines were never part of the process.

This philosophy formed the basis of his Scotian Heritage pop-up venture, multi-course tasting menus delivered in wide-ranging locations across Nova Scotia. The success of these dinners evolved into a following, and ultimately the opportunity to have a permanent place of his own.

Tribute is a personal dedication and thank you to Colin’s mentors around the world, for the lessons and inspiration they so graciously shared, to the very process of becoming a chef.

About Chef