When one great neighbour decides to open another restaurant right next door, we take that as a pretty good sign. Tulipan brings together Sophia and Andi of Oxalis with former Oxalis sous chef Ariana. With Oxalis already setting a very high bar, expectations were high. Tulipan has more than lived up to the hype.

Originally from Mexico, Ariana brings a personal connection to the food, culture, and traditions behind Tulipan. The menu is rooted in Mexican cooking, beginning with corn transformed through nixtamalization into fresh masa, and shaped by the ingredients and seasons of Nova Scotia. It’s thoughtful, elevated, and designed to be shared.

Together with Sophia and Andi, these three have created something that feels entirely its own, while carrying forward the same attention to food, hospitality, and experience that made us so excited to welcome Oxalis in the first place. And now we’re very happy to have them both as neighbours, side by side at The Museum.