Menus 2014

MENUS Niagara’s Official Menus Magazine

Your guide to the finest restaurants in the Niagara Region. www.todaymagazine.ca Menus 1

Grab an intimate table for two, four or more and find eye-catching dishes adorned with the finest cuts of meat and decadent, fresh seafood on the tables of The Western Door Steakhouse.

Sit back and take it all in as our classically trained staff members satisfy your every need and our expert chefs prepare dishes that will dazzle both your eyes and taste buds.

For a special occasion or an everyday occasion made special, The Western Door Steakhouse is a winner every time.

CALL 1-877-8-SENECA FOR RESERVATIONS.

2

1 - 8 7 7- 8 - S E N E C A ( 8 7 3 - 6 3 2 2 ) | S E N EC AC A S I N O S . CO M

Italian Comfort Food 2 89•296•0404 5928 Clark Ave. Niagara Falls www.a n ge lo s - t rat to r ia.co m Menus 3

Niagara has truly been blessed with an abundance – fresh produce, tender fruits, meats, poultry and fish. Award-winning wines that are world renowned.

But even the freshest ingredients need to be prepared with care, by experienced Chefs who know how to highlight regional / seasonal flavours with innovative recipes that can surprise our palates even while we enjoy a traditional favourite.

Here too, Niagara is blessed and you can be assured of a dining experience to remember at one of Niagara’s top restaurants.

Please enjoy Menu’s Concierge Magazine. We hope it helps guide you to a remarkable dining experience that you will not soon forget.

Sincerely, Daniel Pasco

to advertise please call 905.356.7283 or 1.877.888.2825

website

todaymagazine.ca Menus Magazine is published by Rev Publishing Inc. All opinions expressed in Meuns Magazine are those of the authors and do not necessarily reflect the view of Menus Magazine, it’s employees or owners. Reasonable care is taken to ensure that the information contained in this magazine is as up-to-date and accurate as possible, as of the time of publication, but no responsibility can be taken by Menus Magazine for any errors, omissions or comments made by writers or interviewees that are contained herein. Furthermore, responsibility for any losses, damages or distress resulting from adherence to any information made available through this magazine is not the responsibility of Menus Magazine. All unsolicited manuscripts and/or photographs submitted are assumed to be intended for publication or republication in whole or in part. The right to alter, edit or refuse photos and/ or manuscripts intended for publication is assumed. All unsolicited material submitted to Menus Magazine are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Menus Magazine does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.

4

publisher Rev Publishing Inc.

president & ceo Dan Pasco

Dave Gibson Michael Koval David Mace Alex Mills

sales representatives

editor

Gail Cerrone John Chiocchio Dayton Davis Madeline Dimperio

senior graphic designers

Megan Pasche

Tina Lanzillotta Lacey McBane

facebook.com/ RevPublishingInc @revpublishing revpublishing.com

graphic designers Tabitha MacDonald Rachel Bertrand Veronika Simmons

it/web developer Justin Soungie

Menus 5

AG

6

About AG Built in 1928 by Fred Cairns, Cairns Creameries was one of the largest dairies and ice cream producers in the region. In 1930, Cairns Creameries was purchased by Bordens Dairy. Over the next 44 years, Bordens Dairy became a landmark in Niagara Falls with its freshly bottled milk, rich ice cream, and giant concrete milk bottle. It was the last dairy in the area where the traditional milk man could be seen on horse and carriage delivering glass bottles of milk door to door. It was also the first to supply its retailers with electric freezers for ice cream, and use refrigerated milk trucks to guarantee its customers “Ice cold milk in the summer and no frozen milk in the winter.” Bordens Dairy operated until 1974.

In the late 1980s, the dairy was converted into a nightclub and restaurant. It became a familiar hangout in Niagara. Ask any local, and they will have at least one story about “Roman Court,” “Castle Rock” or “The Basement” as it was later called.

Sample Menu Appetizers

In 2005, the first stage of development was started to create Niagara’s only Boutique hotel. Construction started shortly thereafter in early 2006. It was evident that a major reconstruction was needed but the owners, architect, and designers of the hotel purposefully tried to maintain some elements of the original building. This can be seen in the exposed ceiling beams, as well as the very distinctive three-storey “milk bottle entrance” that still stands at the front of the Sterling Inn & Spa. Inspired by the growers and producers of Niagara, the menu at AG utilizes regional and seasonal ingredients, brought together by the inventive hand of Executive Chef Cory Linkson. Beautifully designed, unique, and delicious dishes are crafted to satisfy the palate, while remaining true to the very essence of the ingredients. It truly is inspired cuisine.

Cuisine Fine Dining Features Offers a 100% VQA wine list Hours of Operation Dinner Tuesday to Sunday 5:30 pm to 11:00 pm Reservations recommended 5195 Magdalen Ave. Niagara Falls, ON L2G 3S4 Telephone 289.292.0005 www.agcuisine.com

ardens “west end clay” corn bisque Basil marinated Lake Erie Pickerel smoked bacon hash “fifth town” operetta goat milk bruleé Burnt maple sugar, heirloom tomato and peach salad ginger plum vinaigrette

Entrées almond and brie crusted tenderloin of beef Lemon garlic greens, potato rosti foie gras and red currant jus chestnut stuffed saddle of rabbit Braised leg, butternut Pureé buttered brussels sprouts

Desserts amaretto cheesecake quiet acres summer cherry compote edlewiess farm walnut crumble house made biscotti classic “berry shortcake” Niagara summer berries, maple sugar biscuit, Grand Marnier and maple ricotta

Menus 7

ANGELO’S TRATTORIA

8

About Angelo’s Trattoria We want you to enjoy your meal in an authentic Italian atmosphere. Our goal is to provide an exceptional dining experience that will satisfy all of our guests’ versatile tastes.

In Italy, it’s a daily custom to gather around a table and enjoy a wonderful meal with family and friends. We want to bring this feeling into our restaurant.

So in keeping with Italian tradition, come

laugh, love and share in good company to savour delicious meals, made from the freshest and finest ingredients. Our staff will do their best, taking time and patience, to give you an amazing restaurant experience. We will leave you with a great impression, that will definitely bring you back. Exceptional food takes time, and every meal on our menu is prepared fresh.

Sample Menu Antipasti

Pasta

grilled octopus Tender octopus tentacles marinated and grilled to perfection, garnished with radicchio & baby arugula

gnocchi Italian potato dumplings tossed in our homemade tomato sauce

arancini (rice balls) Italian rice filled with Fontina Cheese, lightly breaded then fried golden

Entrée stuffed tilapia served with daily vegtables 8oz fillet stuffed with shrimp, scallop, peppers, spinach, bread crumbs and finished with a citrus herb butter

linguini pescatore Linguini noodles tossed with shrimp, calamari, monkfish, scallops, garlic & oil with a hint of tomato sauce fettuccini alfredo Egg noodles tossed in a garlic cream sauce with Grana Padano cheese

Cuisine Italian Comfort Food Features Traditional Italian Recipes Outdoor Dining Complimentary Parking Superior Service Hours of Operation Open Daily for Lunch and Dinner 5928 Clark Ave Niagara Falls, ON L2G 3W4 Telephone 298.296.0404 www.angelos-trattoria.com

12 oz beef rib eye steak served with daily vegtables AAA Canadian beef marinated and grilled to perfection, served with a herb butter demi chicken parm with side pasta Two chicken cutlets fried golden, topped with tomato sauce, parmagiano & mozzarella cheese

Menus 9

BRASA

10

About Brasa Sample Menu Following a centuries-old tradition of cooking on an open fire, Brasa showcases the flavours and cultural flair of Brazil. Guests enjoy an authentic Brazilian experience where 12 cuts of succulent beef, pork, lamb and chicken are carved tableside by authentic Brazilian Gauchos.

Appetizers Over 70 items on a gourmet buffet to choose from. A vast assortment of salads, grilled vegetables, and authentic Brazilian fare. Also enjoy traditional Brazilian sides of potato, Brazilian corn bread and polenta.

EntrĂŠes chicken breast wrapped in bacon Tender and flavourful chicken breast wrapped in crispy bacon beef bottom sirloin Extremely tender with a unique, flavourful taste

Desserts grilled pineapple Grilled pineapple with a brown sugar glaze

Cuisine Authentic Brazilian Features Seating Capacity of 300 Complimentary Valet Parking Hours of Operation Open Daily for Dinner Reservations Recommended 6361 Fallsview Blvd.

Niagara Falls, ON L2G 3V9 Telephone 905.353.7187 www.BrasaNiagara.com

Menus 11

CASA MIA RISTORANTE

12

About Casa Mia Ristorante Casa Mia is an award-winning, fine-dining restaurant, dedicated to providing a quiet, intimate dining experience. There is an expression in Italian “la piazza e fatta per tutti” that translates as “this square is for everyone.” Casa Mia is that piazza. The renowned Niagara restaurant,

which has been owned and operated by the Mollica family for the past 25 years, serves as a gathering place for food lovers who pay homage to the creativity, flair, and culinary expression that defines matriarch and Chef Luciana Mollica.

Sample Menu Appetizers carpaccio of cured beef tenderloin Arugula, parmigiano reggianno, balsamic and truffle oil warm mushroom salad Sautéed woodland mushrooms, baby lettuces, goats cheese and balsamic reduction foie-gras Composed daily

Entrées veal chop Pan-seared provimi veal, truffle infused demi-glace

rack of lamb Dijon crusted Australian lamb, with roasted pearl onions and rosemary spagetti “cartoccio” Spaghetti with lobster, scallops, crab and mussels, oven-baked in parchment paper

Desserts tiramisu Lady finger cookies soaked in Espresso, with mascarpone cream cheese strawberry flambe for two Strawberries with grated black pepper flambeed with Sambuca and served with ice cream

Cuisine Italian Features Free Shuttle to and from Niagara Falls Wine Spectator Award of Excellence Offers an array of Italian specialties Wine from across the globe – Niagara to Australia Live Entertainment Hours of Operation Monday – Thursday 11:30 a.m. to 10 p.m.

Friday 11:30 a.m. to 11 p.m.

Saturday 5 p.m. to 11 p.m.

Sunday 5 p.m. to 11 p.m.

Reservations Recommended 3518 Portage Rd Niagara Falls, ON L2J 2K4 Telephone 905.356.5410 www.casamiaristorante.com

Menus 13

COCO’S TERRACE BAR & GRILL

14

About Coco’s Terrace Bar & Grill Dine indoors next to a cozy fireplace in Coco’s Steakhouse or experience Niagara’s ultimate outdoor Fallsview patio. Enjoy Terrace dining under starlit

skies amongst flaming torches complete with Tiki bar, outdoor wood-fired rotisserie, seasonal nightly entertainment and Niagara’s only patio bonfire.

Features Tiki Bar and Woodfire Pizza Seconds from the Falls

Sample Menu Antipasti french onion soup Topped with Gruyere Cheese escargots bourguignon Shrimps and Scallops “Provencale” Baked in Tomato and Garlic Herb Butter

Mr. Coco’s Pizza/Bar Wood Fired Oven pizza americana Tomato sauce, mozzarella cheese, pepperoni, mushrooms and bacon pizza capricciosa Tomato sauce, mozzarella cheese, mushrooms, ham, onions, green peppers, olives and artichokes

Cuisine Euro-Inspired

pizza vegetariana Tomato sauce, mozzarella cheese, mushrooms, green peppers, red peppers, onions, broccoli and olives coco’s special pizza Tomato sauce, mozzarella and Swiss cheese, chicken breast, red peppers, rosemary and olives

Dessert

Hours of Operation Winter Hours 8 a.m. to 10 p.m.

Summer Hours 8 a.m. to 12 a.m.

5339 Murray St Niagara Falls, ON L2G 2J3 Telephone 905.356.1333 Toll Free 1.800.263.9393

fruit pies Apple, blueberry and cherry mousse cake Chocolate or lemon mascarpone cheese cake grand marnier chocolate “terrine”

Menus 15

COPACABANA

16

About CopaCabana Experience high-energy Brazilian dining, live band and DJ, six days a week as well as sexy and talented capoeira/samba performances on weekends. Our mouthwatering menu includes over 20 types of delicious, charcoal grilled meats, a harvest table filled with fresh made in front of your eyes pastas, salads and sides,

exotic cocktails, decadent, Brazilianinspired desserts and fine international wines. Complimentary “Copacabana” party bus available for pick up and drop off seven days a week. Copacabana is not just about dining, it’s about the experience!

Sample Menu Harvest Table banana frita Deep-fried bananas pao de queijo Brazilian Cheese Bread arroz branco Brazilian White Rice feijoada Brazilian Black Beans house/greek/cesar salads Sliced Prosciutto, Salami and Mortadella Sliced Bocconcini, Cheddar, Asiago cheeses

Rodizio - 21 Varieties top sirloin Picanha garlic sirloin Picanha com alho grilled sirloin Picanha Fatiada (Brasil) parmesan filet mignon Filet Mignon com parmesao prime rib with cheddar Alcatra com Queijo

slank steak Fraldinha chimmichuri skirt steak Fraldinha com Chimmichuri bbq skirt steak Fraldinha BBQ beef short ribs Costela de Boi chicken Frango lamb Carneiro salmon Roasted Cinnamon Pineapple

Dessert petit gateau brigadeiro (bree-ga-daro)

Cuisine Brazilian Grill Features Capacity 250 people Complimentary Limo Service Valet parking available Hours of Operation Lunch TBA Dinner 4 p.m. to 11 p.m.

Reservations Recommended Niagara Falls 6671 Fallsview Blvd, Niagara Falls, ON L2G 7G1 Telephone 905.354.8775 Toronto 230 Adelaide St.W Toronto, ON M5H 1W7 Telephone 647.748.3211 150 Eglington Ave. E Toronto, ON M4P 2K5 Telephone 416.916.2099 www.thecopa.ca

brazilian flan beijinho (bay-zhee-nio) copa crumble beach body brownie

Menus 17

LIV RESTAURANT

18

About LIV Restaurant LIV Restaurant is the award-winning, unforgettable gem, located at White Oaks Resort in Niagara on the Lake. Executive Chef Michael Price has refined the menu at LIV Restaurant to reflect the seasons and focus on locally grown produce. The ambiance at LIV is muted and chic, creat-

ing a relaxing, contemporary dining experience. This modern and award winning Niagara-on-the-Lake restaurant is passionate about providing the highest level of service and an extensive and authentic Niagara Wine list along with it.

Cuisine Fusion/Eclectic, Contemporary American

Sample Menu Appetizers shellfish 4x Crab cake, smoked tomato aioli; lobster roll, pineapple sauce; seared scallop, asian slaw; jumbo prawn, roasted garlic purée artisan charcuterie board With cured meats, cheeses, pickled vegetables duck confit pizza on naan bread With roasted garlic purée, port soaked onions, apple smoked comfort cream cheese

Entrées pan seared bison tenderloin With gorgonzola butter, crispy leeks and summer squash risotto grilled 8 oz angus tenderloin With peppercorn demi-glace, crab fritter and truffled fingerling potatoes

smoked and grilled chicken suprême with pelham cherry bbq glaze, bulgur and barley salad and jalapeño corn bread pan seared chilean sea bass With tequila and lime beurre blanc, crispy calamari, lobster edamame and couscous salad basil pesto quinoa pasta With black tiger shrimp, roasted red peppers, leeks, kalamata olives, prosciutto, garlic, olive oil and crumbled feta cheese

Desserts fondue for two

Features Astute Selection of Local & International Wines Complimentary and Valet Parking Hours of Operation Open for Dinner 7 Days a Week 5 p.m. to 10 p.m.

Open for Breakfast 7 Days a Week 7 a.m. to 11 a.m.

White Oaks Resort & Spa 253 Taylor Rd SS4 Corner of Glendale Ave & QEW Niagara-on-the-Lake, ON L0S 1J0 Telephone 905.688.2500 www.whiteoaksresort.com/liv/

flourless chocolate armageddon classic vanilla crème brûlée With tuile cookie vegan, dairy free chocolate avocado cake with coconut cream

Menus 19

MARILYN’S BISTRO

20

About Marilyn’s Bistro Marilyn’s Bistro is gently nestled atop The Tower Hotel on Fallsview Boulevard in Niagara Falls, from its 26th floor you have a breathtaking and unforgettable view of the falls.

Marilyn’s menu reflects the outside beauty, a simple yet delicate approach to the Mediterranean flavours created

by Chef Olivier Jansen-Reynaud, which are perfectly executed by Chef Philip Thompson. Your dining experience at Marilyn’s will be rewarding in every way from the thundering waters of the falls below to the mouthwatering morsels prepared by our team of professionals.

Features Breathtaking view 525 Feet above Niagara Falls

Sample Menu Appetizers grilled tiger shrimp Marinated, served with crisp angel hair noodles, wasabi mayonnaise with a cool cucumber leaf

Cuisine Casual Mediterranean

atlantic salmon Grilled, served with miso, maple syrup glaze marilyn’s linguine Fresh lobster meat, Atlantic salmon, spinach, asparagus, light tarragon cream

focaccia slices Homemade focaccia, balsamic roasted tomatoes, thinly sliced prosciutto, fresh arugula, basil oil

rack of lamb Pan seared, pistachio, Dijon mustard crust, pan jus

Entrées

Desserts

new york striploin 10oz grilled to perfection, Shiraz pomegranate reduction

chocolate bourbon pecan pie

Hours of Operation Monday – Wednesday 5 p.m. to 10 p.m.

Thursday – Sunday 5 p.m. to 11 p.m.

The Tower Hotel – 26th Floor 6732 Fallsview Blvd Niagara Falls, ON L2G 3W6 Telephone 905.356.1501 www.niagaratower.com twitter @marilynsresto instagram marilynsresto

lavender creme brûlée

Menus 21

MILESTONES GRILL & BAR

22

About Milestones Grill + Bar World’s Only Milestones with a Falls View!

At Milestones, we are about inspired food created by inspired people. We invite our guests to celebrate all of their life’s milestones with us, both big and small. Our team is essential to bringing this to life through our food, our inviting atmosphere and our genuine service.

Our food, is familiar with a twist. We are committed to using the freshest

ingredients and we are proud to celebrate our house-made favourites. We infuse our menu with innovative food and drink that our associates are passionate about and our guests love! Our knowledge and enthusiasm for our menu is shared with our guests and their experience is enhanced by our foodie pride.

Features Inviting dining experience with inspired choices Unique, different and comfortable contemporary decor Unpretentious, conversationfriendly dining

Sample Menu Appetizers milestones’ famous hot spinach & artichoke dip - the original Creamy spinach, artichoke hearts, imported Italian cheeses, salsa fresca fire-grilled indonesian chicken wings House made peanut and spicy Thai sauces

Entrées certified angus beef top sirloin Black peppercorn sauce grilled chicken penne asiago Hand-shaved chicken breast, roasted Italian tomatoes, fresh basil, spinach, Asiago cream

Cuisine Stylish, casual dining. Familiar favourites with a twist.

fire-grilled salmon Sweet pineapple and pepper salsa, quinoa pilaf, seasonal vegetables

Desserts the decadent duo Our Ganache Torte paired with Milestones’ famous White Chocolate Cheesecake caramel gingered apple crisp Slivered apples stewed with brown sugar, ginger and spices. Topped with premium vanilla gelato, buttery caramel and walnut crumble

Hours of Operation Open Daily 11:30 a.m. to 11 p.m.

Reservations Recommended, but not required Free Parking with purchase Located inside the Marriott Gateway on the Falls 6755 Fallsview Blvd Niagara Falls, ON Telephone 905.358.4720 www.milestonesniagarafalls.com

braised lamb shank Potato gnocci, gorgonzola cream, seasonal vegetables

Menus 23

MONTANA’S COOKHOUSE

24

oly

h

with wackload with sour ng them

erved ou’ll at

ssed in POW!’ hai chili, f flavour 10.99

About Montana’s Cookhouse If you’re a believer that food... and lots of it, tastes better when it’s grilled, smoked and saucy, Montana’s is the place. AAA steaks, slow roasted BBQ rotisserie

chicken, oven-baked goodies and fabulous salads and soups, mean that you should be sure to bring your appetite.

Sample Menu Appetizers

Desserts

crispy calamari Hand-Dusted Crispy Applewood Calamari served with deep fried peppers and chipotle dip

apple cobbler Freshly baked apples topped with a cinnamon and brown sugar oatmeal crumble. Topped with a blueberry apple sauce and vanilla ice cream

four cheese spinach dip Oven-baked blend of cheese, spinach and savoury spices. Served with crispy pita chips

Entrées

STARTERS ribs ‘n chicken combo A half rack of our hickory smokehouse pork ribs or one of our big beef ribs and a quarter of our BBQ rotisserie chicken, OVEN-BAKED ANTOJITOS PLATTER glazed in your M choice ofCOOKHOUSE BBQ sauce We’re no experts, but we’re guessing ‘Antojito’ means ‘Amazingly Delicious’.

A spicy blend of cheese, jalapeño, onion and red pepper, rolled up in a flour tortilla and oven-baked ’til it all melts together. Served with pesto sour cream. 9.99

mile high mud pie Layers of Espresso chocolate chunk ice cream, creamy peanut butter, and chocolate ice cream on a crunchy chocolate cookie crust. Topped with whipped cream and chocolate sauce

and spices, oven-baked so it gets all nice and melty-like. Served with crispy pita chips. 9.99

Features All-you-can-eat Ribs Sunday through Wednesday Family Atmosphere Hours of Operation 11 a.m. to Midnight

5759 Victoria Ave Niagara Falls, ON L2G 3L6 Telephone 905.356.RIBS (7427) www.montanas.ca

We had to special order bigger platters just so we could fit our Four Cheese Spinach Dip, Garlic Cheese Bread and Loaded Potato skins all on one.

It’s so big, you might need to invite more friends just to finish it all. 13.99

sweet chili glazed cookhouse sirloin and shrimp Cookhouse Sirloin and two shrimp skewers fire-grilled to perfection DOUBLE DUSTED and lightly sweet andCHICKEN WINGS FOUR CHEESE SPINACHglazed DIP with our Hand seasoned twice and cooked to a tangy Thai chilispinach sauce crispy finish. Served with your choice Four different types of cheese,

Cuisine Steakhouse

M

of ranch or blue cheese dipping sauce.

Mild, medium, hot or honey garlic.

8 pieces 10.99 16 pieces 19.99

♥ Healthier alternative served with baked pita chips.

Fresh

STEAK EAT UP! ALL STEAKS ARE SERVED WITH ONE OF SOUTHERN BAKED BEANS, CORN OR COLESLAW, CHOICE OF ONE SIDE & OUR CRISPY CAJUN ONIONS.

FIRE-GRILLED

FRESH canadian AAA AGED

28 DAYS

Four Cheese Spinach Dip

SWEET POTATO FRIES

NEW

Crispy Sweet Potato Fries piled high and served with a smooth chipotle dip. 5.99

LOADED POTATO SKINS From spud to stud! Crispy potato skins smothered in a blend of cheeses, real bacon bits and green onion. Oven-baked until golden brown and served with sour cream. 8.99

CHICKEN QUESADILLA It’ll turn your stomach growl into a whimper.

Juicy chicken, melted cheese, diced tomato and green onion in a flour tortilla. Kicked up with ancho pepper sauce and served with salsa and sour cream. 10.99 ♥ Healthier alternative in a whole-wheat tortilla, served with salsa and low-fat sour cream.

GARLIC CHEESE BREAD Thick slices of roasted garlic Panini, smothered in melted cheese and oven-baked until golden brown. 8.49 Add Bacon 0.99

mp Cookhouse Top Sirloin

Menus 25

OUTBACK STEAKHOUSE

26

About Outback Steakhouse An Australian steakhouse restaurant specializing in steak items, chicken, ribs, seafood and pasta dishes. The emphasis is

on consistent, high-quality food & service, generous portions and a casual atmosphere suggestive of the Australian Outback.

Sample Menu Appetizers bloomin’ onion An Outback original! When our special onions are delivered to our kitchens daily, they’re hand-carved by a dedicated bloomologist. Each bloom is cooked until golden and served with our spicy dipping sauce gold coast coconut shrimp Dipped in beer batter, rolled in coconut and fried golden. Served with our own Creole marmalade

Entrées sirloin and lobster A centre cut sirloin, cut to custom Outback specifications and paired with succulent grilled lobster, dressed baked potato and fresh seasonal vegetables

Cuisine Steakhouse baby back ribs These fall-off-the-bone ribs are exactly the way ribs should be, succulent and saucy.

Each rack is smoked, grilled to perfection and brushed in a tangy BBQ sauce

Desserts chocolate thunder from down under Fresh-baked pecan brownie and rich vanilla ice cream topped with homemade chocolate sauce and chocolate shavings peanut butter pie Smooth and creamy peanut butter pie with homemade chocolate sauce, chocolate shavings and whipped cream

Features On-site parking Located one block from the falls Located in the Fallsview district tourist area.

Well known for famous steaks High-quality food and service Generous portions at moderate prices Casual atmosphere suggestive of the Australian Outback Hours of Operation Sunday – Thursday 11 a.m. to 11 p.m.

Friday and Saturday 11 a.m. to Midnight Reservations Recommended 6733 Fallsview Blvd.

Niagara Falls, ON L2G 7G1 Telephone 905.357.6284 outbacksteakhouseniagarafalls.com

Menus 27

RAINBOW ROOM

BY MASSIMO CAPRA

28

by Massimo Capra

Situated directly across from Niagara Falls is the most spectacular Fallsview fine dining restaurant Niagara Falls Ontario has to offer. The Rainbow Room

by Massimo Capra is located within the Crowne Plaza Niagara Falls - Fallsview, and features the culinary insight and passion of renowned Chef Massimo Capra, as well as a history steeped in elegance and excellence. The Rainbow Room presents a dining experience unri-

valed in any Niagara Falls restaurant. The inspired menu showcases a bounty of fresh local ingredients, paired with riches from Niagara’s award winning wineries.

In addition, the Rainbow Room’s reputation for exceptional fine dining service, and breathtaking panoramic views of the majestic Falls result in making The Rainbow Room by Massimo Capra the complete Niagara Falls dining experience.

Sample Menu Antipasti lobster & buffalo mozzarella East coast lobster, heirloom cherry tomatoes and Buffalo mozzarella, basil seedlings carciofini (crispy fried artichoke hearts) A Massimo classic, tomato and Parmesan salad, chili & chive aïoli

Entrées wild boar agnolotti Wilted greens, Grano Padano, sour cherry and sage pan jus

seared “sterling” salmon Wilted greens, ricotta gnudi, Sicilian relish, charred lemon butter sauce pan seared diver scallops Crisp fennel slaw, risotto rosso, blood orange maltaise aaa canadian beef tenderloin Hand rolled potato, gnocchi, gorgonzola fonduta, Valpolicella jus

Rainbow oom

THE

About Rainbow Room

by

Cuisine Contemporary Italian Cuisine Features Breathtaking panoramic falls views Extensive Wine List featuring Niagara’s award winning wineries Hours of Operation Breakfast 7 a.m. – 10:30 a.m.

Lunch 11:30 a.m. – 2 p.m.

Dinner 5 p.m. – 9 p.m.

Open until 10 p.m. on Friday and Saturday *Hours are subject to change without notice.

Reservations recommended

Crowne Plaza Niagara Falls - Fallsview 10th Floor Dining Level 5685 Falls Ave. Niagara Falls, ON L2E 6W7 Telephone 905.374.4447 Ext.4134

Menus 29

RAVINE VINEYARD

30

About Ravine Vineyard Locally sourced produce and ethically raised animals cooked with classic techniques, while always focused on flavour sums up the ideals of Chefs Paul Harber, Nathan Young and the rest of the kitchen brigade.

From the beginning, Chef Paul Harber has crafted the wine focused culinary vision of Ravine Vineyard; inspired by traditional French bistro dishes, highlighting the seasonal bounty and offerings of the local farmers in Niagara. Along with our

Winemaker Shauna White, we hold great respect for organic and sustainable farming practices. We are fortunate to have an on-site organic garden overseen by Ravine`s resident Gardner ‘Gummi,’ and also the opportunity to raise our own happy pigs with help from our friend, Chef Ryan Crawford.

We hope you enjoy your dining experience, and at the end of the day please remember to take the time to thank a farmer.

Sample Menu First Course

Second Course

wachs’ farm & gummi’s garden seasonally inspired soup Herb parmesan muffin

pan seared whitefish mushroom & goat’s cheese cannelloni | escarpment baby bok choy | sultana & xeres sherry dressing

house pickled candy cane beet salad lamb’s feta | applewood smoked salmon | marinated quail’s egg ravine raised pork terrine summer preserve pickle | duck yolk purée | crispy ear baby romaine salad marinated anchovies | Pingue prosciutto | focaccia croutons | lemon & garlic aioli

Cuisine Refined Casual Features Daily “Farmer Features” Hours of Operation Lunch 11 a.m. to 3 p.m.

Dinner 5 p.m. to 8:30 p.m.

Reservations HIGHLY recommended on weekdays, required on weekends.

1366 York Rd. St.Davids, ON L0S 1P0 Telephone 905.262.8463 www.ravinevineyard.com

duck leg confit du puy lentil salad | shallots | frisée | sherry vinaigrette dry aged rib steak Cracked mustard pomme purée | Ontario asparagus | Redcoat onion marmalade sous vide lamb sirloin polenta | summer vegetable ratatouille

ravine house smoked Cured Charcuterie house-smoked kimchi | toast | house preserves

roast cornish hen fingerling potatoes | RAVINE raised pancetta | leeks | cremini mushroom fricassée

1/2 dozen oysters mingnonette | tobasco | lemon

house made spinach ravioli tofu ricotta | Wach’s farm tomato sauce | asparagus spears

Menus 31

REVOLVING DINING ROOM

32

About Revolving Dining Room For those with a taste for the truly extraordinary, the Skylon Tower’s world-famous Revolving Dining Room simply must be experienced. Just as the Skylon Tower has defined the Niagara Falls skyline for nearly half a century, so too has the Revolving Dining Room defined fallsview dining and award-winning continental cuisine. Presented in an elegant setting 775 feet (236 m) above the mighty

Niagara Falls, the view is rivalled only by the food. At night discover the magic of the Falls Illumination, seasonal Falls Fireworks, and the dazzling city lights below. Savour the Skylon’s innovative fresh menu selections, accompanied by an extensive list of fine Niagara and International wines, while enjoying the soft piano stylings in Niagara’s ultimate fallsview dining restaurant.

Sample Menu Appetizers canadian smoked salmon tiger shrimp cocktail baked escargot in garlic herb butter skylon’s famous french onion soup “Au Gratin”

Entrées vegetable medley Sauteed Eggplant with a garnish of mixed vegetables. Topped with Plum Tomato Sauce and Parmesan Cheese seafood medley Breaded Shrimps and Sea Scallops, 9 oz. baked Lobster Tail

Cuisine Casual Dining Features Wine list includes international and local wines

stuffed pork chop Well Marbled, Fresh Boneless Center Cut Chop stuffed with Mushroom Duxelle. Served with Red Pepper Cream Sauce chicken breast “cordon bleu” Boneless, skinless Chicken Breast, with Black Forest Ham and Swiss Cheese.

Served with Red Pepper Cream Sauce

Desserts skylon’s baked praline cheesecake Whipping Cream and Candied Pecans skylon’s famous crème brulèe Caramelized to order

Hours of Operation Open Year Round Lunch 11:30 a.m. – 3 p.m.

Early Dinner 4:30 p.m. and 5 p.m.

Dinner from 4:30 p.m.

Reservations Recommended

Revolving Dining Room 5200 Robinson St. Niagara Falls, ON L2G 2A3 Telephone 905.356.2651 skylon.com/revolvingdining.html

Menus 33

RUTH’S CHRIS STEAKHOUSE

34

About Ruth’s Chris Steakhouse Ruth’s Chris Steak House is famous for its exceptional food and wine. The restaurant serves the best steaks sizzling hot in contemporary atmosphere. The new Niagara Falls, Ontario restaurant is located inside

the Four Points by Sheraton Fallsview Hotel which is directly connected by an indoor walkway to the Fallsview Casino and boasts a new lounge with a modern feel and live music.

Sample Menu Appetizers barbecued shrimp Sautéed New Orleans style in reduced white wine,butter, garlic and spices shrimp cocktail / shrimp remoulade Plump shrimp dressed with your choice of our classic Creole Remoulade sauce or our spicy New Orleans homestyle cocktail sauce

Salads caesar salad Fresh crisp romaine tossed with Romano cheese, garlic croutons and creamy Caesar dressing. Topped with fresh shaved Parmesan cheese and sprinkled with fresh ground pepper lettuce wedge A crisp wedge of iceberg lettuce on field greens topped with crumbled blue cheese and bacon bits, with your choice of dressing

Cuisine Steakhouse t-bone A full-flavoured classic cut of USDA Prime. 24-oz. lamb chops Three chops cut extra thick. They are naturally tender and flavourful. 15-oz.

Seafood & Specialties sizzlin’ blue crab cakes Three Jumbo lump crab cakes with sizzling lemon butter stuffed chicken breast Oven roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter grilled portobello mushrooms Served on our garlic mashed potatoes, with steamed asparagus, broccoli, tomatoes and sizzling lemon butter

Features Seating Capacity of 385 Complimentary Valet Parking Fallsview Casino by an Indoor Walkway Hours of Operation Sunday – Thursday 4 p.m. to Midnight Friday & Saturday 4 p.m. to 2 a.m.

Reservations Recommended

Ruth’s Chris Steakhouse Four Points Hotel

by Sheraton Niagara Falls Fallsview 6455 Fallsview Blvd.

Niagara Falls, ON L2G 3V9 Telephone 905.357.1199 www.ruthschrisniagara.com

Entrées new york strip This USDA Prime cut has a full-bodied texture that is slightly firmer than a rib eye. 16-oz.

Menus 35

THE KEG STEAKHOUSE & BAR

36

About The Keg Steakhouse & Bar If you are in Niagara Falls, or anywhere around the area you need to visit The Keg. There is no way you won’t have an amazing time with the great service, food and the most incredible view you will ever have while eating dinner. Niagara Falls has a new “come as you are” steak-

house that is located on top of Niagara Falls. The Keg Steakhouse & Bar offers a relaxed, contemporary setting with mouthwatering steaks, a great wine list, many delicious appetizers, all overlooking Niagara Falls.

Sample Menu Appetizers calamari Lightly-fried with red peppers, jalapenos and a spicy sweet ginger garlic sauce baked goat cheese Warm goat cheese coated in crushed almonds, with tomato basil salsa

Entrées prime rib Hand-carved with horseradish and au jus

filet mignon Tenderloin wrapped in applewood smoked bacon. The ultimate in tenderness

Desserts billy miner pie Mocha ice cream on a chocolate crust with hot fudge, caramel and almonds

Cuisine Steakhouse Features Offers a Gluten-Free Menu Open for Lunch and Dinner Complimentary Parking Famous for High-Quality Steaks and Service Best View of the Fireworks over the Falls Hours of Operation Open until midnight, daily.

Reservations Recommended 6700 Fallsview Boulevard Niagara Falls, ON L2G 3W6 Telephone 905.374.5170 www.fallsviewrestaurant.com

crème brulee A baked vanilla custard topped with a caramelized sugar crust

Menus 37

THE WATERMARK

38

About The Watermark This one-of-a-kind rooftop restaurant will inspire awe as well as your appetite. Water theme design and decorum complete with two aquariums, 18 ft. win-

dows, vaulted ceilings, wave entrance and soothing sounds. The Watermark is the best place to view the fireworks over the Falls!

Sample Menu Appetizers chardonnay steamed mussels With cilantro, garlic, vine cherry tomatoes and grilled sourdough with white truffle butter beef carpaccio Thinly sliced house cured beef tenderloin with pickled vegetables and shaved Reggiano

EntrĂŠes roast rack of ontario lamb With pommery mustard, merlot jus, garlic whipped potatoes & market fresh vegetables

Cuisine Fine Continental Cuisine grilled chicken supreme Served with garlic mashed potatoes and a ragout of forest mushrooms

Features Seating Capacity of 210 Complimentary Valet Parking

Dessert

Hours of Operation Open Daily for Dinner Reservations Recommended

chocolate pecan toffee fudge pate Chocolate pate with Pecan crunch middle and rich ganache exterior

6361 Fallsview Blvd.

Niagara Falls, ON L2G 3V9 Telephone 905.353.7138 www.watermarkrestaurant.com

Menus 39

WINDOWS

BYJAMIE KENNEDY

40

About Windows

by Jamie Kennedy

Niagara’s most revolutionary Fallsview restaurant, Windows by Jamie Kennedy showcases classic farm to table practices for a dining experience new to the Niagara Falls tourist district. Chef Kennedy brings this passion and experience to the Sheraton on the Falls Hotel, where on the Fallsview Dining Level, diners will enjoy not only the finest in

local cuisine, but one of the world’s most spectacular views. Windows by Jamie Kennedy features a seasonally-based, evolving menu featuring the richness of the region, enhanced by the region’s most extensive wine list. Join us at Windows

by Jamie Kennedy, Niagara’s finest dining destination.

Sample Menu Appetizers pork shoulder riellets With grilled bread, pickles, grainy mustard and dried apricot icewine compote boston bibb salad With shaved ‘roots’, reduced juices, roasted shallot vinaigrette and tommes des haut richelieu roasted beet and cider soup With crème fraiche, pumpkin seeds and meadowview honey

Cuisine Classic French Cuisine Features Spectacular falls view Regions most extensive wine list CAA/AAA Four Diamond Award Hours of Operation Dinner 6p.m. to 10:00pm Reservations Recommended

herb marinated cumbrae farms ribeye With celeryroot and vanilla purée, saffron poached turnip and meritage jus ontario pork chop With housemade choucroute, cracked pepper and mustard spaetzle and appleicewine jam

Sheraton On The Falls Hotel 14th Floor Dining Level 5875 Falls Ave. Niagara Falls, ON L2G 3K7 Telephone 905.374.4445 Ext.6419

Desserts flourless callebault chocolate cake With sweetened crème fraiche and hazelnut praline

Entrées

grasshopper pie Frozen crème de menthe and cacao pie with white chocolate sauce

seared lake superior whitefish With mushroom strudel, grilled st.

David’s peppers, béarnaise sauce and pickled red onions

coconut and coriander cake With warm baked apples and vanilla ice cream

Menus 41

KOI

42

About Koi Koi can neither be defined as your traditional Chinese nor Japanese restaurant. Rather, this pan-Asian restaurant at Seneca Niagara Casino & Hotel in Niagara Falls, New York offers a culinary fusion of foods as diverse as the continent of Asia.

Koi opened in 2006 as part of the hotel tower addition. Since then, it has gained a reputation as the place to go for one of

the widest varieties of Asian food in the Western New York region.

“We have authentic Japanese food, Thai food, Vietnamese food, Chinese food, American-Chinese food, and more,” said Gary McHale, executive chef at Seneca Niagara Casino & Hotel. “You could call it a blend of Asian foods all under one roof.”

Sample Menu Appetizers chiang mai lettuce wraps Minced chicken and vegetables fried prawn dumplings Crisp coating of rice wafer with plum sauce

Entrées yellowfin tuna steak Seared rare, served with wasabi sauce red curry shrimp Lemongrass, fish sauce, cilantro, and chili cashew thai chicken Stir-fried with snow peas, pineapple, and baby corn in sweet soy sauce

Chef’s Specialties chilean sea bass Ginger papaya relish, Asian slaw, scallion oil

wok seared duck breast Pear sake jus, sautéed long bean

Traditional Chinese shark fin soup Braised shark fin with king crab meat imperial sea abalone Braised whole abalone in oyster sauce

Koi Noodle Bar congee Rice broth with seafood shumai (dim sum) Pork and shrimp served with garlic and ginger sauce

asian cuisine

Cuisine Pan-Asian Cuisine Features Unique décor and layout Foods prepared in plain view Koi Noodle Bar offers quick and savory items High-energy environment Moderately priced menu 10-minute walk to the edge of Niagara Falls Free valet and self-parking available Superior service Gaming comp points can be used as payment Hours of Operation Sunday – Thursday 5 p.m. to 9:30 p.m.

Friday and Saturday 5 p.m. to Midnight Reservations Recommended Koi is located near the hotel lobby inside Seneca Niagara Casino & Hotel and is open seven days a week, beginning at 5 p.m. To make reservations, call 1-877-8-SENECA (1-877-8736322). For more information, please visit www.SenecaCasinos.com

Menus 43

LA CASCATA

44

About La Cascata When you look up at the la Cascata entrance sign from the hotel lobby at Seneca Niagara Casino & Hotel, you’ll see the words “Fine Italian Dining.” But don’t let that give you the wrong impression about the restaurant. La Cascata is a place that caters to a variety of tastes and price ranges, and you’ll feel at “home” when you dine.

A key ingredient for the “Sunday dinner” feel at la Cascata is the fact that all dishes are made from scratch. The team painstakingly searches for the very best products to use in the kitchen, such as San Marzano tomatoes for sauces and daily-made soups. They also make it a point to only use recipes from different regions of Italy.

Sample Menu Appetizers

Signature Dishes

tuscan antipasto platter Imported Italian meat and cheese with fresh grilled vegetables

parmigiana Pan-fried cutlet (Provimi veal or organic chicken) topped with marinara sauce, Parmesan, and fresh mozzarella cheeses, served with spaghettini tossed in marinara sauce

banana pepper cakes Banana peppers, risotto, sausage, and cheese, served with marinara sauce mussels calabria Steamed mussels with tomato, garlic, and fennel in a roasted red pepper broth served with a grilled crostini topped with basil oil

Pasta chicken cavatappi Sautéed chicken breast, zucchini, onion, kalamata olives, bell peppers, and feta cheese tossed in garlic and oil sauce capellini pomodoro Slow-cooked with vine-ripened cherry tomatoes, extra virgin olive oil with onion, garlic, fresh basil, and Parmesan cheese

prosciutto stuffed pork chop Pan-seared and slow-roasted, served with a Parmesan polenta cake and braised kale veal osso buco Veal shank and vegetables served over Parmesan risotto and topped with gremolata

Seafood seafood cioppino Shrimp, scallops, clams, mussels, and fresh vegetables slow-cooked in a saffron tomato broth, served with a grilled crostini with lemon garlic aioli tuscan seared scallops Pan-seared jumbo scallops served over a warm salad of white bean, crispy pancetta, frisee, and orange supreme with basil oil and citrus vinaigrette

Cuisine Authentic House-Made Italian Cuisine Features More than 120 bottles of wine from around the world Traditional Italian recipes Highest-quality ingredients in entrées Fine-dining feel at modest prices Private room available for up to 32 guests 10-minute walk to the edge of Niagara Falls Free valet and self-parking available Superior service Gaming comp points can be used as payment Hours of Operation Wednesday, Thursday and Sunday 5 p.m. to 9:30 p.m.

Friday and Saturday 5 p.m. to 10 p.m.

Monday and Tuesday Closed Reservations Recommended La Cascata is located near the hotel lobby and opens at 5 p.m. for dinner from Wednesday through Sunday. Reservations are strongly encouraged and can be made by calling 1-877-8-SENECA (1-877-873-6322). For more information, please visit www.SenecaCasinos.com

Menus 45

THE WESTERN DOOR: A SENECA STEAKHOUSE

46

About The Western Door: A Seneca Steakhouse People know The Western Door: A Seneca Steakhouse as the place to go for a five-star meal at Seneca Niagara Casino & Hotel. But ask Frank Ryan, the restaurant’s senior bartender, and he’ll tell you it’s also a place for excitement and high energy.

A bartender with more than 30 years of experience and a part of The Western Door since the restaurant’s beginning, Ryan aims to make the bar a point of destination. On any given night, guests will

Sample Menu Appetizers western door clams casino Crab meat, bacon and Havarti cheese maryland crab cakes Pan-seared with roasted red pepper rémoulade chilled seafood deluxe Chilled lobster tails, shrimp, oysters, clams, and Alaskan king crab with cocktail sauce and shallot mignonette

Sides & Potatoes lobster macaroni & cheese House-made, blended with Asiago, fontina and Havarti cheese, topped with buttered crumbs, browned to perfection broccoli and cauliflower gratinee Herbed three-cheese sauce with a thyme, parsley, and parmesan crust

find him mixing different combinations to create the latest drink craze, keeping a watchful eye on his infused vodkas, and enjoying many a great conversation while serving up tasty martinis and other cocktails. He is quick to credit the apprentice bartenders, chefs, and the rest of his fellow team members for the fantastic service and atmosphere – but ask others throughout Seneca Niagara Casino & Hotel, and they point to Ryan as “legendary.”

Steaks the chairman’s delmonico Well-marbled 24 oz. (680 g.) cut, dry-rubbed with bold seasoning and seared to perfection, finished with Maytag bleu cheese butter kobe filet 8 oz. (227 g.) of premier beef from the California-bred Wagyu cattle; renowned for its flavor, tenderness, and high level of marbling bone-in filet mignon A 16 oz. (454 g.) larger bone-in version of this superb cut

Entrées alaskan king crab legs 16 oz. (454 g.), steamed and served with drawn butter sea bass vera cruz Pan-seared with tomatoes, olives, jalapeño, garlic, onion, and fresh oregano

Cuisine Award-Winning Steakhouse Features More than 175 bottles of wine from around the world High-energy bar with specialty cocktails Highest-quality steaks exceed U.S.D.A. standards Steaks wet-aged at least 28 days for maximum tenderness, juiciness, and flavour A team of servers for every table 10-minute walk to the edge of Niagara Falls Free valet and self-parking available Fine dining Superior service Gaming comp points can be used as payment Hours of Operation Sunday – Thursday 5 p.m. to 9:30 p.m.

Friday and Saturday 5 p.m. to 10 p.m.

Reservations Recommended

The Western Door is one of the only steakhouses in the region to offer specially-selected U.S.D.A. Prime and Choice cuts of beef.

It is open 7 days a week at Seneca Niagara Casino & Hotel, beginning at 5 p.m.

To make reservations, call 1-877-8-SENECA (1-877-873-6322) For more information, please visit www.SenecaCasinos.com.

Menus 47

48

Experience the Best in Fine Dining at FALLSVIEW CASINO RESORT! Ponte Vecchio and 21 Club Steak & Seafood, both AAA/CAA Four Diamond Award winners, showcase the very best of the local marketplace. Where the chefs are passionate about using only the finest ingredients accompanied by award winning vintage wine collections.

Ponte Vecchio introduces Ontario Chardonnay Poached Pear Salad, Roasted Veal Tenderloin in Porchetta and Pumpkin Crème Brûlée with spiced cream among additional selections.

21 Club Steak & Seafood boasts exceptional offerings from black truffle Gnocchi and Bison Tenderloin to a 40-oz Long-Bone Rib Steak for two.

6380 Fallsview Boulevard Niagara Falls • 1-888-325-5788 www.fallsviewcasinoresort.com Must be 19 years of age or older to enter the casino, 21 Club and Ponte Vecchio.

Menus 49

LIKE AN ARCHITECT, BACK YARD BARBECUISTS AND BEEF LOVERS TAKE BURGER BUILDING VERY SERIOUSLY. THE BEST BURGERS START WITH A GOOD FOUNDATION UPON WHICH TEXTURAL SUPPORT AND FLAVOUR FINISHES ALL COME TOGETHER FOR A GUARANTEED BURST OF PALATE EXTRAVAGANZA. HERE’S HOW IT WORKS.

BUILDING A BETTER BURGER By: Lynn Ogryzlo l Photos: Jon Ogryzlo

THE FOUNDATION: If there’s one tip that needs to be hammered home more than any other, it’s that a great burger starts with good quality beef – and not all beef is alike.

Both Alberta and Ontario beef are excellent quality but they’re fed and raised differently so the flavours are different. I find Alberta beef sweeter while Ontario is generally beefier.

Try them both for yourself, side by side, taste the difference and begin your burger building with a good foundation.

Beyond the flavour profile, good beef is also a matter of how well it cooks up. Dry aged beef is best and you’ll find it from a good butcher.

I drive to Lakeshore Meats in St. Catharines, Adrian doesn’t mind questions about his beef.

There are other good butchers throughout Niagara, find one close to you and ask some questions about dry beef.

If you instantly assume you’ll pay more for ground beef from a butcher, you’d be wrong.

No matter where you go, ground beef is all 50

approximately the same price. So it makes sense to go the extra mile to get better quality meat, you’ll taste the difference.

So important is the beef at The Works on James St in St Catharines, that Foreman, Jenna Ciccarelli buys directly from an Ontario farm. “Our beef is freshly pressed every day and our meat comes from Ledbetter Farm near Brantford,” says Jenna of their premium beef that’s 100% hormone free and grain fed.

“Nothing is added - it’s just beef.”

Served slightly pink, the fresh burgers are grilled over open flame for beautiful charring.

“As the edges crisp up I can taste the flavours coming alive,”says Jenna. The burgers at The Works are grilled with a thermometer inserted into the heart of the burger. Once cooked, the burger is topped and slid into the oven for a two minute finishing before it’s layered onto the bun with more fresh toppings If you’re a burger fanatic, you could grind your own beef; brisket and chuck are best. At Ravine Vineyards in St. Davids the restaurant

burgers are made from chunks of meat trimmed off of their signature rib-eye steaks and ground for their burgers. Then they’re seared for a rich, beefy flavour – they’re so delicious.

There are a few chefs in Niagara obsessed with building the best burger. Some add magic ingredients that make their burgers better.

Chef Rob Berry of the Bleu Turtle Restaurant in St. Catharines starts out with good quality beef and mixes it with a fist-full of steel-cut oats. “Oats soak up all the great juices and keeps all the flavour in,” says Chef Berry of his popular burger topped with truffled mayo, melted brie and caramelized onions. Oh, yum!

TEXTURAL SUPPORT: Like being hit over the head with a 2 x 4, most people are astonished to hear that the bun is as important as the beef. With every bite of a burger there is actually more bun in your mouth than beef, so it makes sense you want to strive for the perfect bun-to-beef ratio.

At Romby’s Tavern in St. Catharines, each burger stacks two, half-pound patties on a special Ace Bakery bun. Baked in Romby’s kitchen and toasted for added flavour, “the bun takes the burger from awesome to outstanding!” says burger meister, Mike Wilson. Wilson is insanely passionate about building lip-smacking, melt-in-your-mouth burgers and has a huge cult following to support his self-proclaimed “best burgers in town”.

Depending on your burger, whether it’s uber thick or thin, if there’s one patty or two, if you boost your burger with umami rich toppings or find the classic crispy lettuce and tomato to be perfect, the bun needs special consideration because it’s the most dominant textural contrast to the beef.

Buns come in a wide range of styles, textures and flavours from soft brioche or egg bun to thin sandwich buns in multigrain or vegetable flavour. In between there is an entire range of buns from crisp crust and dense innards to soft on the outside and fluffy on the inside. Take the leap from boring spongy burger buns and try them all!

Chef Elbert Wiersma of Elements Restaurant in Niagara Falls uses a softer, richer brioche bun to nail the bun-to-beef ratio. It works brilliantly with the layered beef, Portobello mushroom, roasted red pepper, ermite blue cheese burger. While you may

think the brioche is a rather delicate bun to pair with such heafty weighted ingredients, the whole burger experience comes off tasting way beyond one’s greatest burger dreams.

FLAVOUR FINISHES: While I’ve always said that commercial ketchup and relish goes well with frozen burger patties, when you’re building an amazing burger, throw out the commercial condiments and look for good quality, artisan made instead.

The newest player on the burger block is Chef Colin Goodine of The Chop House Burger Bar on Martindale Road in St. Catharines.

Goodine is often said to be so insane about his burgers that he makes all of his condiments from scratch! Trusting no one, he makes a killer chipotle ketchup that goes on anything you want, a rich gherkin-caper mayo for his Rueben Burger and a zesty Tzatziki mayo for the lamb burgers. All of his burgers have a different mayo from roasted garlic mayo to black peppercorn, but also “I’m a dipper and love side dipping sauces,” says Goodine – try the Serrano really, really hot dipping sauce and the Forty Creek whisky dipping sauce to dip your burger, they’re as insane as Goodine.

Balancing flavours is an art that balances the burger. The options range from thick slices of house-smoked, maple bacon rashers to glistening spoonfuls of succulent bacon

IN GOOD TASTE jam; melted chunks of tangy, old cheddar to crumbled, piquant stilton pocketed inside the ground meat; eye-popping black peppercorn aioli to smooth, spirited, bourbon barbecue sauce; char grilled, meaty Portobello mushroom caps to lusciously sweet, caramelized onions.

The best way to know what works for you is to catch some of the burger passion from these obsessed chefs and remember, when you’re building a better burger you want to aim to eat a burger that is juicy, rich and gooey with a bit of crunch and a blast of flavour. From the first bite, it should unleash a geyser of flavour onto the palate and a wave of feel-good endorphins into the bloodstream.

If you can accomplish that, you’re an insanely talented burger maker with most likely, a disturbingly large crowd of friends!

Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to REV Publications. She can be reached for questions or comments at lynnogryzlo.com.

Menus 51

52

Niagara's newest lounge is now open! Street level in the heart of the Niagara Falls entertainment district, you will be in the centre of the action. Located in the Hilton Niagara Falls and connected to the Fallsview Casino, Spyce offers a sophisticated and lavish escape from life's hustle and bustle. With nightly entertainment and a full lounge menu, Spyce will be your perfect way to start, end, or enjoy your entire night! We'll see you there.

Located in the Niagara Falls Hilton ¡ 6361 Fallsview Boulevard, Niagara Falls, ON niagarafallshilton.com ¡ Across from the Fallsview Casino Resort Menus 53

A CITY GUIDE TO SAVE YOU MONEY ALONG THE WAY WHERE CAN WE TAKE YOU?

DOWNLOAD THE FREE APP

10:20

Restaurants Bars & Nightlife Calendar of Events Coupons Maps Attractions And more...

AVAILABLE FOR DOWNLOAD ON ALL PLATFORMS The GPS-based guide that quickly allows you to search and find establishments in the city.

www.saveabuck.com

Wild

Mushroom Soup Ingredients: 500g. mixed wild mushrooms rinsed well in cold water 100g. butter 2.5–3 litres vegetable or chicken stock 1T. dried thyme leaves 1 large white onion- sliced 6 cloves of garlic- sliced Salt and pepper to taste Process: 1. Melt the butter in a pot over low-medium heat 2. Add the onions, garlic and thyme, sweat until soft.

3. Roughly chop the mushrooms and add to the pot, continue to cook the mushrooms for 4-5 min.

4. Add the stock and bring to a boil.

5. Reduce to a simmer and cook for 10 minutes.

6. Blend the soup in a blender until smooth. Adjust the consistency by adding more stock or water. Season to taste.

Notes: Whisk in a small knob of butter and a few drops of white truffle oil to add richness and body immediately before serving. *Recipe courtesy of Ravine Vineyards.

Menus 55

56

LEMON MERINGUE PIE Recipe courtesy of Anna Olson Photo: Ryan Szulc

There’s something friendly and welcoming about Lemon Meringue Pie, especially as a summertime dessert.

Makes 1 9-inch pie Serves 8 to 10 DOUGH: 1 cup + 2 Tbsp cake & pastry flour 1 Tbsp sugar ½ tsp salt ½ cup cold unsalted butter, cut into pieces 3 Tbsp cold water 1 tsp lemon juice or white vinegar 1 egg white, lightly whisked LEMON CURD FILLING: 1 cup sugar ¼ cup cornstarch 1 cup water 6 large egg yolks ½ cup fresh lemon juice 2 Tbsp unsalted butter MERINGUE: 4 large egg whites, at room temperature ½ tsp cream of tartar ⅓ cup sugar 3 Tbsp icing sugar, sifted 1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).

2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.

3. Roll out the dough on a lightly floured work surface until it is in a circle that is

just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.

4. Preheat the oven to 400 °F. Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights.

Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled.

Reduce the oven temperature to 325 °F. 5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.

6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.

7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.

8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 °F, until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.

TIPS FOR LEMON MERINGUE PIE SUCCESS: Adding the lemon juice at the end of cooking the curd filling ensures that it retains its fresh flavour, and also reduces the contact with the cooking cornstarch (its thickening power is reduced in the presence of an acid) It is critical that the filling is hot when spreading the meringue over. If it cools, the meringue will sweat, creating a liquid layer in between the filling and itself.

Be sure to spread the meringue so that it joins with the crust. This will also help prevent a moisture layer from forming, and will prevent the meringue from shrinking as it cools.

A meringue that sweats or “beads” on top is a sign that the whites have been over whipped, over baked or merely a sign of a humid day. When whipping, the whites should hold a medium peak when the beaters are lifted and should still appear glossy. Once baked, the meringue should be a light brown, with still a few white patches visible.

Menus 57

At Seneca Niagara Casino & Hotel, we have a taste to suit everyone.

Enjoy the region’s premier steak and seafood dining experience at The Western Door; an authentic taste of Asian cuisine at Koi; and the finest Italian food and wines at La Cascata. Like it more casual? Grab a bite of everything from burgers to a noodle bar to the sprawling Thunder Falls Buffet.

And if it’s a quick coffee or snack you’re looking for, we’ve got you covered there, too. It’s all on the table at Seneca Niagara Casino & Hotel.

58

310 Fourth Street Niagara Falls, NY 14303

1-877-8-SENECA (873-6322) | SENECANIAGARACASINO.COM

Breathtaking…

FALLSVIEW DINING 525 FEET ABOVE THE FALLS

TASTE.

AMBIENCE.

STYLE.

THE TOWER HOTEL

Marilyn’s Bistro & Lounge at the Tower Hotel rises 525 feet above Niagara and provides an elegant yet casual atmosphere. Awaken and delight your taste buds with a classic twist on Mediterranean Dining while enjoying an unparalleled view of the magnificent falls.

6732 FALLSVIEW BOULEVARD | NIAGARA FALLS | 905.356.1501 | NIAGARATOWER.COM

Courtesy of Michael & Anna Olson

GRILLED STUFFED JALAPENOS WITH POLENTA & CHEESE A creamy cooked polenta filling laden with cheese makes these a decadent grilled starter to a summer patio supper.

Makes 24-30 pieces, as appetizers Prep time: 20 minutes Cook Time: 20 minutes 1 cup water ½ cup milk ½ garlic clove, minced ½ tsp chili powder L cup cornmeal 1 cup loosely packed grated cheddar salt, as needed 12-15 fresh jalapeno peppers 1. Bring the water, milk, garlic and chili powder up to a simmer in a medium pot. Whisk in the cornmeal and continue whisking over medium-low heat, until the polenta is thick, about 5 minutes. Reduce the heat to low and stir in the cheddar cheese until it has melted.

Pour the polenta into a bowl to cool, and chill completely before filling (the polenta can be made a day ahead.)

2. Cut the peppers in half, lengthwise, and scoop out the seeds but leave the stems intact. Spoon the now-firm polenta into each pepper and press gently into place (if the polenta sticks to your fingers, wet your fingers while pressing the filling in.) Chill until ready to grill.

3. Preheat the grill on high and place the peppers on a grill rack or in a cast-iron skillet and heat for about 5 minutes, until the peppers have softened and the stuffing has warmed.

Let cool for a moment before serving.

HE SAID, SHE SAID Michael: “I also like to do a sausage stuffing in place of the polenta, for a meat-lover’s option.

Mix 1 lb of any raw sausage meat with cup of bread crumbs and cup of grated Parmesan and fill the peppers, grilling until the meat is cooked through, about 10 minutes.”

Anna: “I like appetizers that can be made ahead of time, such as this one, so you can spend more time at the start of your dinner with other activities, including visiting with your guests. If you have a group that is averse to hot peppers, you can certainly use mini bell peppers in place of the jalapenos.”

60

About WEGO

WEGO Routes & Schedules

Ride to Fun! This state-of-the-art bus system connects accommodations and tourism attractions throughout the city of Niagara Falls, the Niagara Parks, and along the Niagara Parkway from the Floral Showcase to the Butterfly Conservatory.

All bus lines meet at the Table Rock Centre.

This is the main transfer hub between the Blue, Red, Purple, and Green lines.

Scan the QR code below to see bus arrival times.

405

All WEGO buses travel directly to the Falls.

While there, transfer onto buses travelling to all the major attractions throughout the Niagara Parkway, Lundy’s Lane, Victoria Avenue, Clifton Hill, Fallsview Area, Main and Ferry, and Queen Street.

Nia

gara

Park

way

Boarding a WEGO bus is easy! Buy a summer Niagara Falls Adventure Pass*, a winter Niagara Falls Wonder Pass*, a WEGO Pass, use a Niagara Falls Transit 30-day pass, or ask your accommodation host if they take part in the “Host Card” program. Exact fares only.

Operators do not provide change.

Stanley Avenue

WEGO Destinations

St. Paul Avenue

WEGO Fares

Lew Que istonen Brid ston ge

*Includes admissions to Niagara Parks attractions

Purple Line Map

WEGO Routes & Schedules

All bus lines meet at the Table Rock Centre.

For Routes and Schedule information, This is the main transfer hub between the Blue, Red, Purple, and Green lines. visit www.WEGOniagarafalls.com PURPLE LINE DOES NOT RUN SUNDAY TOkindly THURSDAY Menus 61

62

bellaandjosh.com

PREP 5 MINUTES | TOTAL 15 MINUTES SERVINGS 2

MISO MAPLE SYRUP SALMON Recipe courtesy of Chef Olivier Jansen Reynaud

INGREDIENTS 1 ½ tablespoon yellow miso paste 1 ½ tablespoon rice vinegar 1 ½ tablespoon maple syrup 1 teaspoon vegetable oil 2 – 6 ounce venter-cut salmon filet with skin on Sriracha hot sauce optional DIRECTIONS 1. Place oven rack about 6 inches from heat source, preheat oven broiler.

2. Whisk together miso paste, rice vinegar and if applicable hot chill sauce in a bowl.

3. Brush an oven ready skillet with vegetable oil.

4. Place salmon skin down in the cold skillet. place over medium heat and cook until salmon skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.

5. Brush each salmon filet with miso glaze. place skillet under the preheated broiler and cook until the salmon is cooked through and the top is browned about 8 minutes.

6. Remove each filet from the pan, separating the flesh form the skin, discard skin.

7. Serve with quinoa and vegetables Menus 63

At Seneca Niagara Casino & Hotel and Seneca Allegany Casino & Hotel, we have a taste for everyone.

Enjoy the region’s premier steak and seafood dining experience at The Western Door; an authentic taste of Asian cuisine at Koi; and the finest Italian food and wines at La Cascata or Patria. Like it more casual?

On game night or a night out on the town, Seneca Buffalo Creek Casino is your new downtown destination.

Score a variety of authentic Buffalo cuisine at Buffalo Savors Grill, featuring fare from Duffs, Charlie the Butcher and Ilio Dipaolo’s to name a few. It’s all on the table at the Seneca Casinos.

64

Menus 65

647.748.3211

66

Menus 67

GET FRESH WITH THE CHEF From Chef’s kitchen straight to your soul. Each LIV plate is crafted with the finest ingredients and yes, a little love. The passion continues when you share this amazing meal with someone special, or a group of great friends. Celebrate your life at LIV.

1.800.263.5766 WWW.WHITEOAKSRESORT.COM

RESTAURANT Niagara-on-the-Lake

68