Rum Runners Cove serves up burgers, seafood, sandwiches, salads, and other American classics in its dining room, with views of Presque Isle Bay, thatched umbrellas, and a 40-foot atrium that give the feel of the tropics. Appetizers such as 24-ounce pretzels with three sauces prepare diners for entrees that range from grilled mahi-mahi and Maryland crab cakes to bourbon-glazed chicken and half-pound Texas steak-house burgers with banana peppers and steak sauce.
Executive Chef Chaz Bulera and his team fashion dinner and lunch menus out of selectively sizzled meats, fish, and pasta. Lunch fare, such as a pulled-pork sandwich ($8) and a buffalo-chicken wrap with its coif of blue cheese ($9) effortlessly shame standard sandwich-shop selections. The dinner menu kick-starts appetite engines with sesame-seared ahi tuna ($9) and subtly seasoned calamari ($7) before revving them lightly with a portobello-pesto sandwich ($8) or heavily with a bacon-wrapped filet mignon ($21).
Red Mill Inn’s rustic, two-story exterior engenders idyllic visions of a bygone era. Black clapboard shutters pop against the old farmhouse's bright red walls, which were built in 1858, and a giant wooden water mill nestles beside carefully trimmed hedges. Inside, dark wood floors and paneling surround wood tables, a roaring brick fireplace, and antique light fixtures. But this bucolic atmosphere belies a hectic kitchen staff who bustle to conjure flames beneath tender cuts of prime rib and filet mignon. Famous for their char-grilled steaks, fresh seafood, and Sunday brunch specials, Red Mill Inn also specializes in down-home country classics such as pan-fried calf's liver and Yankee pot roast. After dinner, house-made desserts arrive courtesy of an onsite pastry chef, whose creations shock sweet teeth more than a retainer lined with Pop Rocks.
Steven Karataglidis spent his childhood scampering through the kitchen of his family's restaurant, soaking in cooking tips and techniques as his father whipped up Greek specialties. Pulling from his culinary upbringing, Steven opened Off the Hook at the ripe age of 22, enlisting the help of his dad to fry up baskets of fish ’n’ chips and build seafood sandwiches. Nowadays, Steven and his father preside over two locations, whose fryers sizzle with fish and shellfish cloaked in gluten-free and organic batters. Diners can dip their seafood in housemade tartar sauce, green pesto, and curry mayo to procure what Steven described to reporters of Post City as his "all-time favourite flavours." Each casual meal is served in a basket alongside dollops of Steven's signature sauces and smatterings of sweet-potato fries and coleslaw.
Cuisine Type: Upscale seafood, Ontario AAA steaks
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: NY Strip and half-fresh Atlantic lobster
Alcohol: Full bar
Delivery / Take-out Available: No
Outdoor Seating: Yes
Pro Tip: We highly recommend reservations on Friday and Saturday.
For over half a century, the Graham family has filled the bellies of Waterloo diners with hearty, home-style meals. Originally founded by Angie and Bill Graham, the restaurant has perfected its original dishes while adding new favorites to a diverse, appetizing menu. Thick slices of roast beef, piled high on bread baked fresh daily, comprise the hot roast beef sandwich, and hand-pounded and breaded pork schnitzel gives diners a chance to feast on a traditional and tasty dish.