Perkins began as a single humble Ohio pancake house in 1958. More than 50 years––and 440 national locations––later, each Perkins restaurant stays true to its roots by keeping those signature buttermilk pancakes the focal point of a 90-plus-item menu. Cooks layer the popular flapjacks in stacks of two, three, or even five and make the fluffy towers all the more tempting with toppings such as glazed strawberries, whipped cream, or flavored syrups. Breakfast favorites—including hearty omelets and country benedicts—are served all day, meaning kids and adults can order short stacks to accompany their jumbo-shrimp or steak dinner, instead of smuggling them in under a stovepipe hat. Unlike most other chain restaurants, Perkins also features in-store bakeries that churn out the shop's real fruit and cream pies, muffins, and chocolate-chip cookies.
Chef Carlton Francis forges an authentic experience for Niagara Falls' locals and tourists with his unparalleled island hospitality and menu of traditional Caribbean fare. He welcomes the community to sample such Jamaican favourites as akee and saltfish, oxtail, and jerk chicken, all of which can pair with breezy beverages including cola-champagne or the signature Ginger Breeze.
The dining room's decor mirrors the island warmth and pride found in Chef Francis and his staff. The walls pop with tropical murals and depictions of great historical figures, such as Martin Luther King, Jr., Malcolm X, and Lincoln Alexander. Additionally, on weekends guests can relax while listening to live reggae, jazz, or blues songs about running out of sunscreen.
The chefs at Taki Japanese Restaurant roll more than 30 varieties of sushi and sashimi with eclectic and traditional ingredients ranging from sweet egg and salmon roe to sea urchin and yellowtail. Not satisfied with forcing their ingredients to do the heavy lifting, they also focus on aesthetics, arranging rolls in colorful tableaus on long porcelain plates or in mock naval battles on sushi boats. At lunch and dinner, they also fill the restaurant with aromas of Japanese cooking. As faces glow with light from sleek wall sconces amidst a warm yellow color scheme, tables fill with ginger pork, and wa-fu oroshi-style steak, and adventurous fusion dishes such as Japanese-style carpaccio.
Restaurateur Tamas Brummer and his wife, Chef llona Deicsics, frequently welcome guests from all over the world to Savoury and Sweet Restaurant. Her menu showcases the traditional flavours of Western and Central Europe. Chef Ilona's old-world specialties include goulash, Hungarian stews, chicken paprika, cabbage rolls, and—as the restaurant's name implies—crepes stuffed with savoury or sweet ingredients. Cooks prepare every element of every dish from scratch, enhancing them with pairings of wines sourced from Europe. The continental vibe stretches from the kitchen to the dining room which features exhibitions of original art and occasional live acoustic music and poetry readings.
Big Texas Bar and Grill treats diners to the hearty, down-home food of the American South and Southwest, with a smorgasbord of cheesy quesadillas, tender pulled pork and chicken, and tangy signature barbecue sauce. Amid surroundings of rough-hewn wooden-picket fences and antique filling-station memorabilia, patrons dig into feasts of slow-smoked ribs and spicy hot wings fit for a hungry ranch hand or hardworking rodeo clown, along with cold beers that pair nicely with pizzas, battered onions, and grilled burgers. And as they dine, guests can enjoy cowboy-themed pastimes, such as listening to live country and rock music, singing at open mic nights, or saddling up for a turn on a rowdy mechanical bull.
To celebrate the sixth anniversary of their successful wine bistro, the owners of Wine on Third opened a second restaurant—Pizza Bistro—in June 2013. Located a few doors down from the wine bar and connected through a back hallway, the spot serves up Italian cuisine and gourmet pizzas, according to Niagara Gazette. Those pizzas are topped with ingredients such as wild mushrooms and fennel sausage, then baked to perfection in a 500-degree brick oven. Diners can also opt for house specialties such as panini sandwiches, arancini, and gnocchi in pesto cream sauce, pairing their meals with glasses of beer and wine.