What is "Niagara Cuisine"?
Since opening our doors in may 2006, we have always believed in the "farm-to-table" concept. "Farm-to-Table" is not new, since it has been considered the norm for all great restaurants in Europe over the past several decades. For years, chefs have based their menus upon the product of the area, such as fresh fish from the south coast of England, or artisan cheeses and vegetables from the Loire Valley in France. We have undertaken the same philosophy, emphasing the best artisan producers of the Niagara region and surrounding areas, using the restaurant to showcase farmers and their product to our guests.
Our wine list follows suit. While we have a small, but excellent selection of wines from countries like Australia, Argentina and New Zealand, Niagara wines are, and will always be, our main emphasis. We are so fortunate to be located in an area where world class wines are being produced only minutes away. Smaller wineries, with little or no representation in the LCBO or Vintages like Thirteenth Street, Flatrock and Mountain Road Wine Co. are all staples on the list.
But, the process upon which you showcase this produce is just as important. In adopting simplicity, Stephen Treadwell has put maximum emphasis on the ingredient. Where some chefs use many ingredients on the plate (as Stephen likes to call "confusion cuisine"), we use only a few. For us, however, simplicity cannot be limited to the plate. Our restaurant, based on the old Welland Canal and Twelve Mile Creek, is simply, but tastefully, decorated, allowing the food, wine and the view to do "the talking".
We are proud to provide our guests with a "serious exploration of Niagara Cuisine".