The Garrison House, Niagara-on-the-Lake, Ontario
The Garrison House surfaced on my radar when I wanted to have a good meal in Niagara last winter. The service was terrific and the food was honest and delicious. It also turns out to be a ‘local’ for many of the region’s winemakers and chefs. It’s a really fun place!
Chef David Watt calls his “modern Canadian cuisine” celebrating the ethnic diversity of Canada. Over his 23 year career he’s experienced and cooked globally from being the personal chef to the late King Huessein of Jordan to the Executive Chef on Holland America’s Windstar Cruise Line, sailing from Athens to Istanbul.
After opening and putting Fonthill’s Zest Restaurant on the map, the Niagara on the Lake location right across from Jackson-Triggs and Status Wineries became available and he, with his partner, Leigh Atherton, dove in, opening in mid 2012. He stuffs a supreme of chicken with Pingue proscuitto, St. David’s peppers and Ontario buffalo milk mozzarella then serves them with duck-fat-fried potatoes. Awesome! Cumbrae Farms Yorkshire pork T-bone steak is glazed with Oast House beer mustard from just down Highway 55 to go with onion jam and served with a wintry smoked creamed corn. The salads are fresh and the desserts are rich and delicious.
Contact Garrison House at the number below to reserve a Food Day Canada table.
Contactez Garrison House directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.
111C, Unit 2,
Garrison Village Drive
Niagara on the Lake, ON L0S 1J0