Visit Daniel's Restaurant and indulge in some good old-fashioned American cuisine.
There are no low-fat options here, though, so save a few extra calories for your next visit.
You'll find a wonderful selection of drinks from Daniel's Restaurant's full bar to top off your meal.
Enjoy the vibe here with a business casual dress code.
Call Daniel's Restaurant for catering if you have a big event coming up.
The parking lot near Daniel's Restaurant will have you in and out in a jiffy.
Prices are a bit on the higher side, so this might be a good pick for a special night out.
At Daniel's Restaurant, you have the option of paying by major credit card.
Cachet's menu, like the natural beauty of Fairy Lake, changes with the season. Their offerings include sandwiches, pastas, and chicken, which round out a slate of seasonal global flavours, complemented by elaborate martinis—bartenders shake in lychee liqueur or rim glasses with chocolate. A patio overlooks the lake, which patrons can admire while lounging under an umbrella or a table.
Chefs at Crepe Delicious swirl paper-thin layers of batter onto their piping-hot crepe griddles, perfuming the air with the enticing aroma. Shortly after, the cooks lift away delectable crepes ready to be stuffed with savoury ingredients. The crepes themselves weigh in at only about 130 calories each with just 3.5 grams of fat, but they sate appetites during any meal.
Inside Café en Passant, tables are handsomely dressed in blue and white linens; along with the bouquets of red carnations, the colors evoke the French Tricolore flag. For 35 years, these tables have displayed dishes prepared elegantly with both traditional and nouveau techniques, such as baked white-mushroom caps filled with pâté, red wine, and Swiss. Though rooted in French flavors (there are crêpes, escargots, and award-winning French onion soups), the dinner menu also includes wiener schnitzel and a handful of Italian-style pasta dishes. Whatever the dish, chefs use fresh, local ingredients whenever possible, and often rotate in specials that guests will find displayed on a blackboard or etched into their water's ice cubes.
Of course, since this is a French restaurant at heart, there's plenty of dedication to both wine and dessert. Sorbets and cheesecakes rotate daily, but you can order classics such as chocolate-truffle cake and their specialty crème brûlée every day. The wine list represents vineyards from around the world, including Canadian and Australian reds alongside French and Californian whites.
Since 2001, pastry chef and founder Steve Wemyss has manned the mixers at Patisserie Monaco, supplying artfully crafted wholesale pastries to clients throughout Canada. Today, approximately 100 team members join him in the operation to ensure the finest in craftsmanship, ingredients, food safety, and timely transportation. Their array of professional desserts includes black forest cakes, cookies, petite french fruit tarts, and elegant strawberry cheesecake squares. The company walks on the savoury side with their twists and flatbreads—including a basil pizza twist—and hors d’oeuvres such as jerk-chicken firecrackers, which despite all logic, can be safely eaten at gas stations.
With the vision of creating fresh, innovative food—and the credo that “real food should begin with real ingredients”—Porta Via Restaurant’s first location swung open its doors in 2006. Today, three sleek restaurants put these founding principles into practice by serving up housemade soups, freshly constructed paninis, and towering salads to give their on-the-go patrons access to healthy, fresh food. Behind the counter, Porta Via’s chefs draw from a collection of fresh, bright ingredients to create their signature pressed sandwiches, which, like their dreams, are filled with zesty spreads, grilled chicken and turkey breast, and flavourful cheeses.