With an out-of-town friend from the Prairies visiting me, I decided to take him out to the Niagara wine country for a slightly different and unique themed luncheon.
Expecting this long time, well established stalwart to be overlooked by vinos and foodies, in search of something new to try like Two Sisters or Ravine. We were surprised to find the empty dining room quickly filled up and packed within half an hour of our settling in! And it was on a Monday with lousy weather! No wonder we were advised to make advance reservation!
Though the sky was overcast with slight misty drizzle. However, these were not enough to spoil our surprisingly delicious and enjoyable luncheon experience. We each ordered a 3 course table d'hote from a seasonal Spring menu that offered a range of interesting and attractive options. Our food were all wonderfully and artistically plated and perfectly executed. Quality and caliber could easily rub shoulder with some of Napa/Sonoma finest...including some Michelin star ones!......as reflected by the photos of the 'Pan Seared Lake Ontario Pike' fish course and the gorgeously plated and uber-delicious 'Lemon Curd Tart'! Our window table offered us a serene and wonderful view of the vineyard and beyond. Service was friendly and efficient.
At $39 for the 3 course, IMO, it was one of the best deal in the Niagara wine country!
Sounds like you have a great meal! I agree that the view of the vineyard is beautiful.
Not sure if you've been already, however Peninsula Ridge Estates Winery has a restaurant situated in a beautiful old Victorian home, also with a beautiful view of the vineyard.
Actually, Peninsula Ridge was my go to Wine country restaurant when Ned Bell was chef there years ago. Its also the closest from Toronto. However, haven't been since I'm not sure about caliber of current chef overlooking kitchen.
Nowadays, usually playing it safe by attending consistent ones like Vineland, Peller and Trius.
If you like Ned Bell, he's coming back to Toronto with Jamie Kennedy to an event at the ROM. I think there's food involved too. We stopped going to Vineland ages ago after 2 sub-par performances. We followed Mark Piccone (the chef who we liked at Vineland) to his culinary studio and he is still amazing. I'd admit I haven't been back to the region in ages too as it's a bit too commercial for me (but good for our industry obviously). I do miss the days where we talked to the winemakers themselves and they never charged for tastings.
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...