Stone Road Grille
238 Mary Street - Garrison Plaza
Niagara-On-The-Lake, ON, Canada
After a nice Sunday afternoon visiting the wineries at Niagara-On-The-Lake, we decided to drop by Stone Road Grille for dinner, without reservation. We were lucky to get the last table available. This is a popular place, so it is recommended to make reservations in advance.
The cozy and charming restaurant with bright red and yellow walls had a lively atmosphere, the dining room was dimly lit, showcasing several paintings on the walls. The dark wood bar taking most of the far side of the dining room anchored it solidly, in contrast to the eclectic tables and chairs throughout the room.
While we were looking at our menus, I was quietly observing the dishes that other patrons had ordered, and salivating in anticipation of a great meal. I was particularly impressed with a beautiful seafood pasta dish that a lady at the table across from ours was enjoying.
We were served two kinds of break, white and brown, with butter. Very simple.
A friend started with green salad with crutons and citrus dresing. The greens were fresh and the refreshing citrus dressing was perfect for the warm evening.
I had the risotto with seared scallops. The jumbo scallops were nicely prepared, firm but tender inside. The risotto was creamy and tasty, but in my opinion the touch of genious was the finely diced lemon that peppered the entire risotto, providing a surprising citrus flavor that complemented the scallops very well. I loved the dish, but my other friend who had ordered the same dish hated it, she could not stand the citrus flavor permeating the risotto.
For the main course, my friends ordered the steak with frites. To our suprise, the steak was served sliced with bechamel sauce. The frites were smartly served on a side clay pot, which kept the frites crispy and warm. Unfortunately this dish received warm reviews.
I decided to be adventurous, and instead of the seafood pasta, I ordered duck prepared three ways. Duck breast served atop three duck raviolis in a duck consome. The duck ravioli had a intense flavor, which went well with the tender and moist duck breast. The duck consome was more delicate in flavor, accompanied by fresh chives. The dish was very good, but was on the small side in my opinion.
To finish the meal, I ordered a butter tart for dessert with a cup of coffee. The butter tart was served with a scoop of bourbon vanilla ice cream. The unassuming little tart turned out to be fantastic, with lots of raisins and nuts and the wonderful bourbon ice cream. Very rich, more appropriate for winter, but still a nice dessert at any time of the year.
Service was good, with room for improvement. Dinner for one including appetizer, main, dessert, juice and coffee came to $60 with tax and tip. It was a pleasant experience and I would recommend this restaurant.
Bread: http://img2.uploadimages.net/983220St... (49.9 KB)
Mixed Greens Salad: http://img2.uploadimages.net/016415St... (64.8 KB)
Risotto with Scallops: http://img2.uploadimages.net/288925St... (57.5 KB)
Steak with frites: http://img2.uploadimages.net/679628St... (54.2 KB)
Duck Three Ways: http://img2.uploadimages.net/032771St... (53.5 KB)
Butter Tart: http://img2.uploadimages.net/001241St... (61.9 KB)