Best Restaurants
Casual Fine Dining
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The restaurant has been written about in The Globe and Mail, The Buffalo News and Toronto Life Magazine. The restaurant will celebrate it's twelfth year in Ann Hardy's "Where to Eat In Canada", in which Erik has been awarded a star, and can also be found in other reputable dining guide's like "Roberto's Picks".
The diverse flavors found in Vietnamese food can be attributed to the influences of various nations that have once occupied the country as well as the influences of its neighbours. The Chinese left their art of stir-frying using the famous wok; the French brought their passion for aromatic filtered coffee and crème caramel, and the exotic lemongrass was adopted from the Thai kitchen.
The newests culinary vision from the proprietors of Mai Vai. This Restaurant is a must for all foodies, the space is simple and chic, right out of the pages of Toronto.
Mark Picone Culinary Studio
The most unique culinary experience one can have in Niagara. Mark Picone, a Chef and a Chef Professor of the nearby Niagara College, opens his own home to groups of 10-16 guests (by appointment only) and treats them to a custom meal. If they so choose, the guests may get involved in the preparation of the meal, gathering herbs from the garden, or observing the Chef and learning a few tricks of the trade. Glorious view overlooking a private vineyard, use of heritage, organic, local produce, seasonally-sensitive menu selections, and the infectious enthusiasm for great food add up to an outstanding experience.
Vineland Estates Winery Restaurant
As one of Niagara’s first winery restaurants and a forerunner of Niagara’s flourishing wine and culinary scene, we offer cuisine featuring ingredients from local purveyors prepared by an internationally trained team of chefs led by Executive Chef Jan Willem Stulp.
Hillebrand Estate Winery Restaurant
Hillebrand Winery Restaurant was the first winery restaurant in Niagara-on-the-Lake and has recently undergone a stunning renovation. The results are a restaurant that showcases the natural beauty of its vineyard surroundings with outstanding seasonal cuisine. The wines and menus are inspired by the seasonal evolution of the vines that surround it and the local produce that grows beside them.
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, emphasizing the best artisan producers of the Niagara region and surrounding areas, using the restaurant to showcase farmers and their product to our guests.
The Bistro provides full table service with a small but elegant menu. It offers excellent food at reasonable prices. This policy extends to our wine list. Our maximum markup on wine is $12 a bottle (or bring your own wine - $12 corkage fee) so wine with your dinner is a real bargain.
