Designed by Todd Barber, replete with wooden beams salvaged from a local barn, and views of the legendary Jackson Triggs Winery through black-paned windows, TGHNOTL offers up a warm, stylish space for hearty gourmet meals. With a nod to the local wineries, breweries and farms which surround it, Chef David Watt and partner Leigh Atherton, serve up free-range and organic fare, putting Niagara’s newest gastro-pub on the map.
The menu includes traditional favourites with a spin; a deconstructed beef pot pie is topped with fresh greens, sweet squash and caramelized onions. The organic turkey burger with tequila bbq sauce is an instant go-to favourite. The hazelnut crepes with lavender creme fraîche, blueberries and a caramel-corn garnish, offers a winning combination that convinces even belly-full patrons to go right to the end.