If you've been meaning to try some of the better restaurants in Niagara-on-the-Lake, Ont., you might want to hit the phones Monday.
As part of the town's Winterglow celebrations, top restaurants have launched "Fabulicious," which means a three-course preset menu for lunch, at $20 to $25 Canadian per person, and three-course dinner menus at $30 to $35 Canadian.
The deal will run for five days, Feb. 26 to March 2, but the reservation takers will start accepting dates on Monday.
Act fast if you're interested, because here's the list: Hillebrand Winery Restaurant, Peller Estates Winery Restaurant, Pillar & Post, Prince of Wales, Queen's Landing, Bistro Six-One, Charles Inn, Ginger's Restaurant, Grill at the Epicurean, LIV at White Oaks, Old Winery Restaurant, Restaurant Oban Inn, Riverbend Inn, Stone Road Grille, Terroir la Cachette and Zee's.
Trattoria Aroma will present a dinner March 4 showcasing local producers and New York State's only bourbon distillery, Tuthilltown Spirits.
The meal will draw from local meat from Raisin Acres and Blossom Hill, and vegetables from Promised Land in Alden.
The liquor will be from Tuthilltown, a distillery outside of New Paltz.
The menu will include whiskey, rum and bourbon, as well as a few solid things, including beet carpaccio with arugula and goat cheese cream, bone marrow ravioli with caramelized apple brown butter, and beef medallions in a bourbon three-peppercorn jus.
For reservations, call 881-7592.
Sample's getting all lovey-dovey for Valentine's Day.
The restaurant that made bite-sized dining work on Allen Street has gotten aphrodisiacal on its Saturday menu.
Chef Adam Goetz will hit you with a cayenne and passionfruit margarita; carrot ginger soup with basil foam; savory caramelized onion and leek custard; and small entrees, such as petit filet mignon with Parisian potatoes, fennel marmalade and almond tempura-fried asparagus. For dessert, a rose and strawberry pavlova will close the deal.
At $45 per couple, the price, at least, ought to leave you with a glow.
-- Andrew Z. Galarneau