Place Category: DiRoNA Awarded Restaurant
Since opening our doors in May 2006, we have always been fascinated and driven by the “farm-to-table” concept. To call the concept “farm-to-table” new is incorrect – it has been considered the norm for all great restaurants in Europe and many in the US over the past several decades. For years, chefs have worked with their local suppliers and based their menus upon the seasonal product of the region. We have undertaken the same philosophy, emphasizing the best artisan producers from the Niagara region and surrounding areas; using the restaurant to not only showcase our team’s talent to our guests but also showcase the individuals behind the ingredients.