On the second story of a quaint building, the chefs of Tata's House of Pizza & Pasta churn out pies slathered in housemade sauce and decorated with toppings ranging from salami to fresh garlic. Along with a menu of bubbling pizzas, the staff slathers wings in honey-garlic and “Suicide” sauce, dress up burgers with bacon and cheese, and pile slabs of housemade lasagna onto plates with fresh-made garlic bread.
At The Creekside Bar and Grill, diners enjoy classic sandwiches, 8-ounce burgers, and specialty pizzas on an outdoor patio overlooking the waters of Loughborough Lake. Visitors can dock their boats near the restaurant and hop ashore to enjoy nightly specials and live music on the weekends.
It’s difficult to look down the tree-lined fairway on the first hole at Camden Braes Golf & Country Club and envision what was there just four decades earlier. In the early 1970s, the Wolfram family began their labour of love to transform a flat expanse of cornfield into an 18-hole golf course, manually levelling cornstalks, picking rocks, planting trees, and chasing off the ghost of Kevin Costner’s little-league-baseball coach. The hard work paid off when the first golfer sent his tee shot screaming down the first fairway in 1976, opening up the player-friendly design that still welcomes golfers to traverse the 150-acre grounds. Filled with water hazards that bring to mind nearby Lake Ontario, and gently sloping terrain, golfers engage in careful club selection before making long drives down tree-lined fairways.
The course winds through the wooded countryside with fairways surrounded by dense foliage. After rounds, players can toast to the best putts at the clubhouse restaurant while admiring panoramic views of the surrounding greenery.
The warm aroma of freshly baked waffle cones envelops every nook and cranny of Marble Slab Creamery, revving up guests’ senses with the promise of impending decadence. As the hand-rolled cones tan in their ovens, the store’s staff bustles about the premises whipping up fresh batches of premium ice cream in the on-site creamery and helping patrons select a flavour from a list of 30 options. This chef-driven dedication to gourmet ice cream began in 1983 with the company’s founding in Houston, Texas, when two French chefs were enlisted to create a recipe for Marble Slab Creamery’s signature sweet-cream ice cream using their culinary expertise.
Today, staffers utilize the frozen-slab technique of ice-cream architecture, scooping each customer’s choice of ice cream and mix-ins onto a frozen marble slab to mix the separate elements into one custom mélange. Though specializing in cone-based ice-cream treats, Marble Slab Creamery also offers a menu full of other scream-worthy confections including cakes and shakes.
Out on the patio, a singer-songwriter stands next to tall windows framed in twinkling holiday lights as she croons melodies for the diners. During the day, these same windows allow the sun to illuminate the goldenrod-and-crimson interior of Geneva Crêpe Bistro, where delicate discs of buckwheat-infused batter enfold seasonal, local ingredients. Genevieve, the co-owner and head chef, has mastered a menu that blends savoury and sweet fillings in globally inspired crepes such as the signature Bombay, which swells with grain-fed, hormone-free chicken, curry spices, cranberries, coconut, and almonds. Sweet ingredients such as housemade applesauce, orange syrup, fresh berries, and chocolate line the interior of dessert crepes, which pair with local Ontario wines or gourmet coffee drinks. In order to avoid being pigeonholed, Genevieve also whips up paninis, belgian waffles, and swiss fondue that's as cheesy and romantic as sliding an engagement ring on a mozzarella stick.
For more than four decades, Mary Brown's has been serving delectable fried chicken paired with renowned taters to hungry customers. The menu—which includes chicken meals, all-white-meat sandwiches, and wings—starts first with a selection of Grade-A chicken, cut by hand and marinated before being coated with a seasoned breading and fried in trans-fat-free canola oils. The taters share a similar lineage: whole potatoes are washed and hand cut before they’re doomed to a fate of breading and frying. In addition to their crisp, fluffy potatoes and tender chicken, the chain also hosts several halal locations.