Chinched Restaurant & Deli is a labour of love for co-owners Shaun Hussey and Michelle LeBlanc. The pair have travelled the eastern seaboard together throughout their culinary careers and happily made St. John’s home 8 years ago after living on Fogo Island for 2 years.
The whole thing began after a boil-up on Fogo Island in 2009. Owners Shaun Hussey and Michelle LeBlanc were relaxing on one of Fogo’s fine rocky beaches alongside the locals with whom they’d enjoyed their feast of local seafood. After eating far too much, one of the locals leaned back and exclaimed, “B’ys I’m Chinched!” After the definition was thoroughly explained it was decided that Chinched would make a great name for a restaurant. Roughly 6 months later Chinched Bistro opened its doors on Queen Street and most recently moved to their new location at 5 Bates Hill.
With the support, dedication and commitment from our team Chinched Restaurant and Deli supports local farms, producers and harvesters as much as possible striving to provide a unique dining experience to guests with a focus on nose to tail dining.
Chinched – past tense; Chinch – Verb \`chinch\ to stow, stuff or pack tightly; to be full.
Happy Hour is served in our bar Tuesday to Saturday evenings from 5:30pm-7:00pm. We offer a tapas style menu as well as our Individual Charcuterie Board with your choice of wine or a pint for $18. PEI Oysters are $2 each and we offer nightly drink specials.
The Deli is not only a place for us to proudly showcase our Charcuterie but, also the perfect stage to
show off some of the other talented producers we are proud to work with; Five Brothers Cheese, Newfoundland Sea Salt, Wild
Mother Provisions, Jewish Deli, Third Place Cocktail Company, Acadian Sturgeon Caviar, Newfoundland
Seasonings and East Coast Glow.