Treadwell Cuisine is a Niagara-on-the-Lake chef-sommelier restaurant with roots in Port Dalhousie, a seasonal European-leaning kitchen, and an Ontario-heavy wine program. Current menu anchors include Halibut, Lobster Club, Beef Tartare, and a fixed-price two-course lunch.

Trius is a chef-led Niagara-on-the-Lake winery restaurant where Frank Dodd’s seasonal Ontario cooking is built for estate wine pairings: smoked salmon, Wellington County pork, Lake Erie pickerel, tasting menus, and vineyard dining.

Peller Estates Winery And Restaurant is a Niagara winery dining room built around Chef Jason Parsons, Peller wine pairings, Ontario sourcing, and a polished prix fixe rhythm. Start with Signature Lobster Linguini, then use the tasting-menu or terrace paths depending on the visit.