Niagara-on-the-Lake is such a quaint town with lots of vineyards. We didn't get to go wine tasting as it was pretty late by then and we were also a little hungry since we didn't have lunch and only had a snack (I had double chocolate donut and hot chocolate from Tim Hortons) around 3 ish pm. So we had an early dinner around 530pm.
Niagara-on-the-Lake is trying to be very English with the old houses (which are really old - built in the 1800s) which have probably been restored. Very pretty and you can imagine the people having cups of tea with scones during the day then. We didn't really walk around but RS drove down the main strip to show me around.
There was a Prince of Wales hotel, Charles Inn, and even a Tetley's Restaurant. How English is that? We settled on Zees Patio & Grill at the Shaw Club Hotel as it has a wide patio for dining and nice view. It is just steps away from the Shaw Festival.
We shared the appetizer of Pacific Crab Cakes which is oh my delicious! It sure beats the crabcakes from Salt and Mezza 9 at Hyatt in Singapore (Salt is no longer around). I would say the food at Zees is similar to those served at Salt (Jimmy Chok was the chef-owner), which was my favorite restaurant before it closed down.
The crab cakes were chock-ful of real sweet crabmeat. I love the lemon-chipotle aioli sauce over the crab cake as the blend of flavor contrasted nicely. The crab cakes were served over truffle dressed greens which gave a refreshing bite.
I ordered the Pacific Halibut as my main while RS had the Beef Striploin.
Descriptions
Pacific Halibut
Seared Pacific Halibut on leek whipped potatoes with a shaved fennel and red onion salad and rich lobster cream
Beef Striploin
Grilled Cumbrae Farms striploin of beef with buttermilk mashed potatoes, Maitre 'hotel butter and poached vegetables. Red wine and shallot beef jus.
The halibut was very tender and not overcooked at all. It is less fatty tasting than cod but it almost came close to melting in your mouth. The potatoes were so fluffly and yummy that I can so totally finish everything. The red onion salad added a nice tangy taste to the lightly seasoned fish and potatoes. The lobster cream sauce was not overpowering strong.
I didn't try the beef but I like the way the beef jus was served in a cow serving container. So cute.
The place was a blend of the old and new. It retained the charming facade of the wooden patio but everything else was very posh - fine dining style. The washroom was so hard to find. It was downstairs (washrooms in Toronto area are always found in basement/downstairs) and the only thing to indicate it was a washroom is the alphabet "W" and "M". Very discreet.
Niagara-on-the-Lake is trying to be very English with the old houses (which are really old - built in the 1800s) which have probably been restored. Very pretty and you can imagine the people having cups of tea with scones during the day then. We didn't really walk around but RS drove down the main strip to show me around.
There was a Prince of Wales hotel, Charles Inn, and even a Tetley's Restaurant. How English is that? We settled on Zees Patio & Grill at the Shaw Club Hotel as it has a wide patio for dining and nice view. It is just steps away from the Shaw Festival.
We shared the appetizer of Pacific Crab Cakes which is oh my delicious! It sure beats the crabcakes from Salt and Mezza 9 at Hyatt in Singapore (Salt is no longer around). I would say the food at Zees is similar to those served at Salt (Jimmy Chok was the chef-owner), which was my favorite restaurant before it closed down.
The crab cakes were chock-ful of real sweet crabmeat. I love the lemon-chipotle aioli sauce over the crab cake as the blend of flavor contrasted nicely. The crab cakes were served over truffle dressed greens which gave a refreshing bite.
I ordered the Pacific Halibut as my main while RS had the Beef Striploin.
Descriptions
Pacific Halibut
Seared Pacific Halibut on leek whipped potatoes with a shaved fennel and red onion salad and rich lobster cream
Beef Striploin
Grilled Cumbrae Farms striploin of beef with buttermilk mashed potatoes, Maitre 'hotel butter and poached vegetables. Red wine and shallot beef jus.
The halibut was very tender and not overcooked at all. It is less fatty tasting than cod but it almost came close to melting in your mouth. The potatoes were so fluffly and yummy that I can so totally finish everything. The red onion salad added a nice tangy taste to the lightly seasoned fish and potatoes. The lobster cream sauce was not overpowering strong.
I didn't try the beef but I like the way the beef jus was served in a cow serving container. So cute.
The place was a blend of the old and new. It retained the charming facade of the wooden patio but everything else was very posh - fine dining style. The washroom was so hard to find. It was downstairs (washrooms in Toronto area are always found in basement/downstairs) and the only thing to indicate it was a washroom is the alphabet "W" and "M". Very discreet.
I was quite taken by the cubicle door. You know it is occupied when the glass is opaque. Otherwise it is see-through. The basin and everything else is all glass and chrome. Very modern. Nice.
Very discreet bill too ;p
Location
Zees Patio & Grill
Niagara-on-the-Lake, Ontario, Canada
http://www.zees.ca/
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