On the Twenty is meant to impress; this is textbook dignified dining. This classic four diamond winery restaurant to Cave Springs Winery, is a well-known, well-loved icon for pioneering the farm-to-table movement in Niagara. A large bank of traditionally paned windows ups the Colonial appeal, while guests soak in a picturesque view of the sun-kissed escarpment. Executive Chef Jason Williams, charismatically inspires with tales and tastes of organic seasonal offerings, which showcase the best of Niagara.
Service is formal, the atmosphere elegant. Warm professionalism with attention to detail; every server is a personal sommelier, effortlessly guiding each course with a suitable pairing. Award-winning Riesling, which fill the trunks of Southern Ontario oenophiles by the case, pairs with Arctic Char or Scallops. Pastry chef, Andrea Poirier, offers the finishing touch-crème brûlée matched with Ice wine Riesling, of course. A gold-leafed, picture-perfect finish to a fantasy weekend in wine country.