Restaurant at Redstone, Niagara
In his quest to explore terroir, Moray Tawse leaves no stone unturned. First came his namesake winery in Vineland. For his second major project he went further afield to found Marchand-Tawse and Domaine Tawse in Burgundy. And now, back on home turf, he has created Redstone Winery, in Beamsville, Ontario, with a restaurant to match the quality of his wines. With its huge patio and large 80 seat restaurant, it’s a perfect playground for Chef David Sider, pictured here at the left.
A Vineland native, Chef Sider traveled a lot as a boy and he credits that experience for spurring his interest in food. Like many chefs, he took his first job as a restaurant dishwasher in 2004 and a passion for all things culinary took over.
In 2007, David left Niagara to train in the great kitchen of Langdon Hall then further honing his skills with stages at Michelin-starred restaurants In De Wulf and Le Gavroche. The experience gained under the mentorship of notorious chefs like David Lee (Nota Bene) and Jonathan Gushue (The Berlin), earned him the title of Restaurant Chef at the Wickaninnish Inn in Tofino, British Columbia.
After 8 years away, David back to Vineland to lead The Restaurant at Redstone. With his unwavering commitment to create a cuisine centred on a sense of place, from a carrot tasting (right) to a painterly plate of venison (left) Chef Sider couldn’t be a better fit for The Restaurant at Redstone.
The Restaurant at Redstone is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.
The Restaurant at Redstone est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez The Restaurant at Redstone directement, au numéro ci-dessous, afin de faire votre réservation
Toll Free: 1-844-563-9463