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The dining in Stratford and Niagara-on-the-Lake is enough to boost a whole other genre of tourism, as there are a number of outstanding restaurants thanks to the area's many chefs being trained at the area's reputable culinary schools, and impeccably fresh ingredients from local farms. Produce, meats, cheeses, beers, and wine are all produced in Ontario, and some restaurants even have their own gardens, vineyards, or farms. In the immediate areas surrounding Niagara Falls, the dining is a little more lackluster, as views, convenience, and glamour take precedence over food, but there are some great pubs and upscale restaurants to be found among the tourist traps. Reservations are always encouraged, if not essential.
The best ingredients prepared simply and served in generous portions are what make this off-the-beaten-path restaurant such a find. Modern Amalfi Coast–inspired decor brings a seaside terrace indoors, and it feels miles, not 10 minutes, away from the city's tourist attractions.
This brainchild of chef-owner Stephen Treadwell (formerly of the prestigious Auberge du Pommier), his chef de cuisine Matthew Payne, and his son, wine sommelier James Treadwell, the famed restaurant embodies the farm-to-table philosophy. Sit down for dinner on the sidewalk patio or in the sleek dining room and indulge in some of the best that southern Ontario has to offer.
With an ever-changing menu that is influenced by the owner's travels, one year might be Asian-themed, another Spanish, but always with a menu of small and large plates in a casual setting with seating both inside and out. Food is paired with a small, curated wine list and great cocktails. Recent showstoppers included hot cheesy Parmesan-topped oysters served on black lentils, beef cheek Stroganoff with porcini mushroomss in a brandy sauce, and an addictive syrupy fried banana dessert over coconut milk and toothsome tapioca pudding, paired with Viet coffee ice cream.
Chef Bryan Steele, who is also senior cookery instructor at Stratford Chefs School, coaxes fresh local ingredients into innovative dishes with the best of what's available globally. Dishes change with the harvest, but have included Lake Huron whitefish meunière with asparagus and cinnamon cap mushrooms; and spring risotto with Parmesan, crispy egg, and wild leek pesto. The owners proudly source their meat from small family-owned farms.
Inside a former refectory building dating from 1904, this gracious second-floor restaurant has a huge veranda overlooking the falls across Niagara Parkway. The kitchen is run by Niagara native Chef Matt Hemmingsen, whose menu reflects high-quality contemporary cuisine like burgers paired with hot-buttered Atlantic lobster, battered local pickerel tacos, and a decadent short rib lunch sandwich with gooey cheddar and provolone.
