SYDNEY, N.S. — As a global pandemic forced many businesses to downsize or simply close, but a new takeout spot in Cape Breton turned a simple business model and some family recipes into a successful business.
Day 1 at Amber’s Take Out was on March 25, just a few days after Nova Scotia declared a state of emergency as part of its measures to combat COVID-19.
People still came.
“It actually did well for us,” said Amber MacDonald, who owns the restaurant on Townsend Street in Sydney with her husband Mark. “People didn’t think it would but everything else closed and we opened so it was basically the only spot to eat unless you wanted a burger and fries.”
Plans to open the takeout restaurant were well in motion before the pandemic hit — propane was in the tanks, rent paid and supplies purchased — so they went ahead.
“I think a lot of people were happy to see something open — something different.”
The restaurant's location is a familiar spot for pizza lovers, having housed such establishments throughout the years.
However, the popular pizza is just a small part of Amber’s menu. The location is also historically known as a hot spot for Lebanese culture and several featured dishes inspired by that culture are a menu mainstay.
Rice, yucknee and pita are the most popular menu items. Kibby, grape leaves and Lebanese salad are well in demand as well.
Amber MacDonald’s husband Mark has deep Lebanese roots and calls upon family recipes as he prepares those dishes.
Spaghetti and meatballs, lasagna and chicken parmesan are also family recipes. The sauce that forms the foundation of their surprisingly popular pizza is all his creation and came at the end of a process that featured at least 20 variations. The dough is also his recipe.
“When we first opened we weren’t going to focus on pizza at all,” said Amber MacDonald. “We figured Kenny’s (Pizza) and Napoli had that market wrapped up but the pizzas flew out like crazy when we first opened.”
Mark, who also owns a nearby barbershop, handles most of the cooking. Amber is also in the kitchen as part of a long list of duties that includes bookwork, cleaning and just about everything else it takes to run a busy takeout spot.
Business was especially busy in the early days of the pandemic as shared clients from the barbershop stopped by for a meal. Hospital staff members are also frequent patrons and the takeout nature of the business allowed the MacDonalds to continue as planned and in line with provincial health guidelines.
Business slowed down a little during the summer as people travelled to cottages and camping adventures. However, business is already starting to perk up again as fall nears.
As school begins, students at nearby Sydney Academy will be able to take advantage of pizza slice specials.
Looking back at the global situation that hovered over their March 25 opening date, Amber MacDonald admits it was a scary time but she is pleased that everything seems to be working out.
