We’ve got big ideas, but the core of it stays the same - good food, good people, and being part of the community. ” “
I n a quiet corner of eastern Prince Edward Island, just outside St. Peter’s Bay, there’s a small wooden building tucked beside the trees. From the road, it might look like another laid-back summer stop - until the smell of hand-cut fries and fresh seafood draws you in. Then the rest follows: the hum of conversation on the patio, the sound of a local fiddle drifting from the speakers, and the unmistakable sense that this is a place where someone truly cares. That place is The Golden Dory, the first business venture from co-owners Cory Johnston and Julia Taylor. It opened in June 2023, but its roots go back much further. “We always had this dream of starting our own business,”says Julia.“We didn’t necessarily know what it would be, but once we walked into that little canteen, it just felt right.” The couple - both Island-born and raised - met through overlapping family connections, eventually moving to St. Andrews, New Brunswick, and working in the same resort. Cory, a seasoned food service professional with over 25 years in the industry, and Julia, a beauty and wellness entrepreneur, had talked for years about building something of their own. The opportunity came sooner than expected, just after the birth of their third child, when the former Lin’s Takeout became available. Instead of starting from scratch, they bought
the building and relocated it to their newly purchased property in 2019. It was a leap - personally, financially, and logistically. “There were permits, licenses, surveys, renovations - so many things we had never dealt with before,” says Cory. “You think you know the industry, but opening a place on your own is a whole different challenge.” They named the restaurant after a line from the Stompin’Tom Connors song The Moon- Man Newfie - a tune their kids often sang in the car. “Sailing on to glory, away on the Golden Dory.” The phrase stuck. It captured everything they wanted the place to be - welcoming, unpretentious, and rooted in Island culture. Their goal wasn’t to reinvent the wheel, but to do something honest and good. “We’re not trying to change the world with food,” says Cory. “We’re doing delicious, close-to- home food that’s approachable. We just want people to feel good here.” That philosophy shows up in every part of the experience. The menu is small, focused, and packed with flavour - from fresh haddock and crispy clams to local mussels and PEI crab cakes. The fries are hand-cut daily, the burgers are made with local beef, and the chowder and fish tacos have earned loyal followings. Even the sauces are made in-house.
“We get people coming back from off-Island every year just for the crab cakes,” says Julia. “And Cory’s good at simplifying the menu without cutting corners - every item hits.” The Dune Burger, topped with mushrooms and onions, and the Bay Mac - Cory’s double-patty special - are local favourites. “I’m a burger guy,” Cory says. “But I’ve tried everything on the menu many times. I stand behind every dish.” Still, Cory says he never plays favourites. “When someone asks what to order, I always say, ‘Well, what are you feeling like today?’” he says. “If they say they had fish yesterday, I’ll steer them to a burger. If they’re starving, I’ll size them up for a Bay Mac. It depends on the day!” Behind the counter, it’s a full-family effort. Cory handles most of the cooking. Julia
manages the flow and experience. Their niece Mia has been a smiling face in the window since day one, and most often, the couple’s three kids orbit somewhere nearby, and if it’s busy, chances are you’ll see both owners taking orders, carrying trays, or chatting with returning customers. “We do it all. It’s a small business in every sense,” says Julia The surrounding area is part of the appeal. Nestled near beaches and bike trails, The Golden Dory attracts sun-drenched cyclists, beachgoers in sandals, and travellers looking for something off the main drag. “We love that people feel comfortable coming in right from the beach or trail,” says Cory. “There’s no dress code here. Just come hungry.”
66 SPOTLIGHT ON BUSINESS MAGAZINE • VOL 25 ISSUE 3
INDUSTRY • SPOTLIGHT ON BUSINESS MAGAZINE 67
Made with FlippingBook Digital Proposal Creator