Ship’s wheels big enough to steer a three-masted vessel hang from the walls at The Lobster Trap, a seafood-centric restaurant attached to the Quality Inn & Suites in Gananoque. Sea-enamored chefs helm a menu of ocean-centric soups, salads, sandwiches, and house specialties such as the chili-lime tilapia ($16.99) and sole stuffed with scallops and crab ($18.99). For turf-based delights, landlubbers tuck into peppercorn-brandy chicken ($18.99) or aged filet mignon ($32.99). A kids' menu caters to the young of heart and age, with basic entrees such as a burger and fries ($9.99).
The Branch Restaurant nourishes responsibly by brandishing a menu of delectable organic fare conceived by a published cookbook author. Within The Branch's art-ensconced confines, sate the most gargantuan of lunch appetites with the restaurant's signature rubber boots buffet, which includes a spread of homemade bread, two soups, salads, a hot entree, and a hot date ($9.99; Sundays $12.99 with extra options). Or, reserve digestive energy for the third-pound Branchburger ($13.99) made with 100% local, naturally raised beef. Dinnertime beckons worldly fare to congregate on the menu with an array of hunger-hobblers such as stir-fry ($15.99), which adorns tofu with seasonal veggies and a sweet-spicy sauce, or cheese fondue ($9.99), coating veggies with a more delicious veneer than their natural briefcases. Hunger cowers before the eatery's Austin City Limits platter of Texas-style barbecue, the fruits of which run a gut-sating gamut of house-smoked beef brisket, spicy house-smoked beef and pork sausage, barbecue sauce, beans, and jalapeno-cheddar cornbread ($22.99). House-made desserts ($5.99–$6.99) and kiddie offerings such as grilled cheese and a chicken wrap ($5.99–$9.98) complement the menu's conscientious cornucopia.
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.
Family-owned for five generations and 116 years, Smith Housewares and Restaurant Supply stocks residential and commercial kitchens with approximately 18,000 items, including a wide variety of food equipment. Patrons can paint egg-glaze masterpieces with a 1-inch boar-bristle pastry brush ($2.82) or don a chef’s hat ($8.99) to collect free sticky buns from passersby who mistake them for the Pillsbury Doughboy. Alternatively, customers can dunk dough in a 12-cup S/S deep fryer ($77.99) or dip delicacies in chocolate melted with a electric multi fondue set ($71.99) to craft homemade sweets. Hops and yeast from a True Brew Irish stout ingredient kit ($43.89) ferment into 5 gallons of full-bodied ale (equipment not included). Smith Housewares and Restaurant Supply also hosts a substantial array of industrial service equipment for restaurants or wistful home kitchens dreaming of the big time.
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.
Kingston Rowing Club was founded as a not-for-profit organization in 1978, and operates on the efforts of its volunteer staff. This impassioned group of rowers trains teams for and participates in many regattas each year, and has produced multiple members of the Canadian national rowing team.
Kingston Rowing Club’s coxswains shout orders and spout encouragement to their water-slicing teams of adult and junior rowers. Participants in both recreational and competitive programs row their shells across Inner Harbour, and the club’s prerequisite for either program is the Learn to Row class, which introduces novices to the sport of crew.