Restaurants in Tonawanda

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.

Neon lights glow above the bar at Taco N Tequila, shining down on the bottles that bartenders tip as they concoct frosty margaritas infused with watermelon, traditional lime, and other flavours. Patrons can order those margaritas in sizes as large as 45 ounces and drink them while seated at the bar or atop one of the horses that occasionally wanders through the restaurant. Cooks prepare plates of sizzling fajitas, tostadas, and chimichangas, as well as Mexican-American specialties such as Mexi-Cheese Fries with sour cream and housemade chili. The sounds of classic and contemporary Latin music pulse through the air during everyday business hours or themed parties, encouraging diners to digest to a synchronized beat.

Prospero Restaurant chef William Ponholzer pays homage to his eatery's wizardly namesake by conjuring rustic Italian dishes from local ingredients, fresh veggies, and carefully simmered pasta. Cheeses such as mozzarella and ricotta stuff meaty entrees such as sautéed veal cutlets and bacon-wrapped pork tenderloin. And with the create-your-own pasta option, patrons can choose to douse plates of spaghetti, penne, or other noodles with their choice of sauce.

Ever since Cindy Barrett opened Comfort Zone Cafe in 1997, she and her family have worked tirelessly to meet her vision of what a coffee house should be. From the fair-trade Arabica coffee to the free WiFi, everything is geared to make patrons feel welcome.

In the mornings, cooks prepare sandwiches and toast bagels for breakfast served all day. They then begin grilling paninis and simmering made-from-scratch soups as morning ages into afternoon. Guests can sip café drinks such as the Almond Joy latte or the Emerald Champagne–a medley of pineapple, celery, and fruit juice served over ice. On Saturdays, musicians come to the café to perform original songs or play dramatic background music for patrons' conversations.

When Mike's Subs first opened in 1956, the menu was simple: cold-cut subs, on untoasted buns, topped with the kitchen's only condiment: Mike's Special oil. Today, Mike's prepares hot and cold subs alike, such as buffalo chicken and sausage spinach, which are topped with rich sauces, vegetables such as mushrooms and garlic, and cheese such as provolone and sharp cheddar. While chefs slice sandwiches lengthwise, deep fryers bubble with french fries, onion rings, and other sides. Mike's also arranges party platters of dinner rolls, meats, and cheeses, which allow parties of up to 40 people to build their own sandwiches.