Travel Reference
In-Depth Information
Wed.-Sat., $25), a teaching restaurant on the campus of Niagara College, where students
cook under the supervision ofteachers and professional chefs. The emphasis here is onloc-
ally sourced ingredients. The grain-fed Ontario chicken has a wonderful ice wine stuffing
($25) and the slow braised lamb shank has a side of feta cheese made from Ontario goat
milk. The restaurant is modern, mixing wood and metal in its design, with glass windows
overlooking the local vineyards and farms.
You can savor the art of wine and food pairing at the
Trius Winery Restaurant
(1249
Niagara Stone Rd., NOTL, 905/468-7123,
www.triuswines.com
, 10am-9pm daily Apr.-
June, 10am-7pm Sun.-Thurs., 10am-9pm Fri.-Sat. Sept.-May, $50-120), located on the
grounds of the Trius Winery. The menu optimizes the wine-food relationship. Dinner pair-
ings at Trius start at $50per person; a special five-course pairing dinner is $120per person.
The restaurant is a stunning stone building with high ceilings, hardwood floors, and a con-
temporary feel. Large floor-to-ceiling windows add to the bright and natural ambience of
the dining area. When the weather is nice, head to the outdoor patio. It has a beautiful view
of the vineyards gently rolling out before the distant escarpment, and the sound of the large
fountain drowns out background noise.
The
M
Peller Estates Winery Restaurant
(290 John St. E., NOTL, 888/673-5537,
www.peller.com
,
noon-2:30pm and 5:30pm-8:30pm Sun.-Fri. noon-2:30pm and
5pm-8:30pm Sat., $41) sets the standard for winery dining in NOTL. The winery is a
massive French château surrounded by picturesque lawns and vineyards. At the entrance,
youaregreetedbyalarge,warmfireplaceandstairsthatwraparoundtotherestaurant.The
vaulted ceiling of the indoor dining area creates a spacious yet intimate setting. The out-
door patio is wonderful, affording great views of the vineyards while you eat. The menu
philosophy here is different from other restaurants, with dishes served à la carte. However,
manydinerscome hereforChefJasonParsons'signature menu,whichfeatures five-course
($129) and seven-course ($154) dinners with wine pairings. Although pricey, the seven-
course dinner is a real treat. If you choose this option, make reservations by a window or
out on the patio for 6:30pm and enjoy the beautiful sunset.
As you walk into the
Pie Plate Bakery and Cafe
(1516 Niagara Stone Rd., Virgil, 905/
468-9743,
www.thepieplate.com
,
10am-6pm Tues.-Sun., $11), your nose immediately will
confirm that all the food here is homemade. This delightful restaurant is small, comfort-
able, and warm, with a French country ambience. The Pie Plate shines if you're looking
for a light lunch served quickly at a reasonable price. Try the pear-and-brie sandwich on
a baguette ($9). The thin-crust pizzas are superb, especially the Chicken Run ($14) with
roasted chicken, marinated artichoke hearts, and asiago cheese. As you might imagine, the
