The artful chefs at Vaades the Indian Restaurant prepare feasts for both eyes and empty stomachs with a colourful spread of traditional tandoori chicken, lamb curries, and vegetable stews, as well as contemporary small plates and main courses. The culinary experts take great pride in using quality ingredients such as corn-fed chicken and seasonal veggies, and they abide by strict cooking practices such as making sauces with only unsalted butter, vegetable oil, and light cream––never using meat stock, flour, or astronaut ice cream. Outside the kitchen, visitors savour tender poultry baked with fragrant cardamom, rose, and coconut or dive their utensils into inventive meals of mango-basil mousse, parmesan-stuffed naan, and cumin-kissed squash yogourt. Aside from meat-centric dishes such as saag gosht with lamb, the menu accommodates vegetarian diets by pairing organic multigrain roti with black-lentil dal makhni and roasted eggplant baingan bharta.
Demirel Duzgoren has used his skills in chopping, spicing, sautéing, and grilling on three continents over the past 20 years. But no matter where he goes, he creates the Turkish and Mediterranean dishes of his homeland. Now at Istanbul Restaurant, Duzgoren and his staff cook up their favorite dishes found on the Bosphorus, from savory doner beef kebabs wrapped in warm pitas to fresh seafood. Plus, they use only halal meats.
Duzgoren also whips up Istanbul's most famous and traditional drinks. He pours thick, strong cups of Turkish coffee and herbal teas, and ends evenings with glasses of raki that, when mixed with water, turn a milky white and give off the scent of licorice.
On Saturday evenings, belly dancers serpentine around the white-clothed tables and fire-engine-red chairs, making diners feel as if they were in Turkey and teaching them the best dance moves to get out of a speeding ticket. Overhead, paintings of Istanbul hang on the walls along with charms to ward off the evil eye.
Nestled along the bank of the Ottawa River, DéjaVu Bar & Grill regales guests with an entertaining fusion of internationally inspired pub grub and a lively nightclub atmosphere. In the kitchen, chefs grill steaks and seafood or assemble main courses spotlighting flavours from Mexico, China, Thailand, Italy, and Greece. Diners can feast on this eclectic fare on the sunny patio or amid an earth-toned interior decked with glossy stone tables, televisions airing sports, and pool tables. At night, DéjaVu's neon-fringed dance floor comes alive with live bands, energetic DJs, raucous foam parties, and profound discussions on maritime law.
Built in 1814, The Stowe Inn?s elegant Victorian mansion brims with rare antique furnishings, old-fashioned hospitality, and contemporary amenities. The bed and breakfast nods to its rich history with oriental rugs and a 35-foot mahogany bar from the early 20th century. More wood furnishings accent the 16 guest rooms, where guests can relax upon Edwardian-style beds or use wireless Internet to email their garage door back home.
During the winter, a crackling fireplace warms the inn's library, and an in-ground pool offers a place to cool down during summer. Chefs at the onsite River House Restaurant serve upscale and casual dishes forged from locally sourced ingredients, and inn staffers prep a sumptuous daily breakfast buffet.
The posh inn serves as a convenient outpost near outdoor recreation, artisan shops, and craft breweries throughout the quaint town of Stowe. In nearby Waterbury, Ben & Jerry?s factory tours bestow behind-the-scenes access to the popular ice cream's production. There, visitors find cows grazing onsite, graciously accommodating autograph requests from starstruck fans.
If you take a moment to survey the photos hanging on the wall in Harrison's, you'll see one of Andrew Kneale, cheerily manning his childhood lemonade stand. And if you glance over at the bar, you'll see that same boy, a few decades older, smiling as he pours a glass of wine for a guest. Andrew's mother, Kathy, is likely nearby, whether escorting people to a table or in the kitchen baking one of her beloved raspberry pies.
For the pair, the restaurant is a labor of love for two reasons: not only is it an homage to David Harrison Kneale, the family's late husband and father, but they've also been feeding the Stowe community since opening the Partridge Inn back in 1973. The dinner-only service means Harrison's is rarely less than full, so it's not surprising the small-town spot got "high marks" from the Boston Globe's travel section and the local teacher who grades everything. The menu's charming balance of comfort and class makes it hard to choose between dishes such as steak au poivre rubbed with black peppercorns and pecan-encrusted ahi; but whatever you pick, make sure to save room for that raspberry pie.
What do you do with 17,000 gallons of water frozen into the shape of a towering waterfall? At the Northern Lights Rock and Ice, you climb it. The winter ice-climbing wall is just one of the seasonal and year-round features in store at this outdoor wonderland, which caters to individuals, families, and corporate retreats. Also on hand: dual 450-foot zip-line wires that crown a multi-level challenge course. Come summer, there's more climbing to be had on their "L"-shaped climbing wall with separate wall faces connected at the top by a cat's walk beam 25 feet in the air. Summiting the wall and crossing the beam requires strength, determination, and an ability to slip into the feline mind without succumbing to an obsession for catnip. Their experienced staff boasts 60 years of combined experience to ensure a safe and exciting adventure. See their "What to Bring" page for additional information.