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No. 85


This jumping little spot in Niagara wine country turns out deceptively complex flavours from primarily local ingredients. A glass of wine with fried duck tongues is an ideal start. Escargots or steak tartare are minimalist and correct. Bone marrow, foie gras and lobster Rockefeller are menu staples, as well as an excellent burger. Cocktails follow the seasons.

Photography by Giant Shoe Creative

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