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.
Soaring 525 feet above the Niagara Gorge, within the Tower Hotel, executive chef Phillip Thompson floods the newly renovated Pinnacle Restaurant with the aromas of seafood, steak, and pasta. As they dine, patrons soak in panoramic views of the falls and the waiters belaying down them to refill water glasses. Chef Thompson's culinary feats have appeared in such outlets as Food Network's I Do Let's Eat and Toronto Life magazine.
Draping its emerald splendour over picturesque property, this 18-hole golf course incorporates a parkland setting seamlessly into its sinuous design, accentuating the course's natural rolling terrain with moss-freckled ponds and pockets of purple flowers. Before approaching the tee, shooters can drain a large bucket of practice balls at the facility's driving range, a 25-station plank that is peppered with yardage markers so golfers can track their progress or skewer elephantine vegetables (an $8 value). Novice hitters and seasoned swingers alike marvel at the course's assorted favours and demands, enlisting an arsenal of versatile clubs throughout their round to negotiate Eagle Valley's whimsical track and stringent economic policy.
When Carlo Vescio and chef Angelo Melchiorre founded Casa Vostra, they sought to distance the restaurant from traditional Italian eateries by incorporating modern elements. The chefs still cling to tradition by making tomato-basil sauce from scratch and rolling fresh gnocchi, but they elevate their Mediterranean comfort food in innovative ways, such as by roasting racks of mustard- and horseradish-encrusted lamb over a single Bunsen burner. Servers can help diners accessorize their meals by suggesting wines from the restaurant's list, which prominently features proud Italian and Canadian vintners.
Although the menus adopt a contemporary twist, Vescio and Chef Melchiorre wanted the dining rooms to feel a bit more rustic. They hired a local designer to plan the Niagara Falls location's decor, settling on a tuscan theme with faux-plastered walls, painted italian landscapes, and roman shades along the windows.
Though it historically fueled passing boats and trains, the converted coal silo now fuels a different sort of machine—one that runs much better on expertly grilled American cuisine than on carbonized rock. Within the cylindrical facility, which boasts 360-degree views of the Niagara River, cooks power up their patrons with hot dogs, chicken sandwiches, and burgers grilled with grass-fed, never-frozen beef from local farms. Mindful of the environment, they also use compostable plastic cups made from plant resin and send their used vegetable oil to be recycled for use in grease-driven cars. Adam Richman featured The Silo Restaurant on his show Man vs. Food for the Haystack—a pound of steak smothered in molten mozzarella and crisp hash browns, all sandwiched within a locally baked hoagie roll.
For many entrepreneurs, beginning a business can be tedious and tiring. For the founders of Taste the Town Tours, it was downright delicious. In order to locate the most savoury cuisine for their guests, the owners sent their taste buds on a jaunt through Niagara-on-the-Lake's historical downtown district, unleashing them into establishments such as a charming bistro, an Irish tearoom, and a fudge shop. Coupling mouth-watering morsels with cultural information about the area, the guides are able to construct an excursion that is both tasty and educational, like a tour through an edible textbook factory.