We were down in the Niagara area on Saturday and had dinner at the Stone Road Grille. We were debating whether to have dinner at a winery restaurant or not, but chose SRG as it had good reviews and was not as expensive as eating at a winery. Unfortunately SRG is popular and we couldn’t get a reservation, but we tried walking in and was able to eat at the bar.
Doing some pre-studying, the #1 thing we wanted to try was their Foie Gras Poutine. It is a weird mix of upscale and downscale food, which kind of fits for this the SRG. The restaurant didn’t seem upscale (it’s kind of like a better looking Fox & Firkin type), but it has a great reputation for its food.
It’s a strange combination but it worked. The foie gras adds a tastier flavour and accentuates the gravy, although it was not as good as the Foie Gras Parfait we recently had at Splendido. The other started we tried was the “Bacon Wrapped Scallops”. The name of the dish is in brackets, because it’s not actually bacon, but smoked duck breast.
The “Bacon Wrapped Scallops” was pretty much what it set out to be. We also had the wine pairing for this, which was a a Pinot Gris from the Calamus Estate Winery. This also happened to be the wine pairing of my main, which was the Duck Confit.
This was the other dish we wanted to try, and it was pretty good. The duck was loose, kind of like it was pulled pork. There was also a heck of a lot of duck fat, so it was tasty but could have been deadly.
Our other entree was some sort of Ragu. I didn’t take pictures of the menu because I figured that it will all be online, but they keep changing their menu and dishes slightly, and this dish was new. I believe it is the Pea and Morel Mushroom Ragu with Ricotta Gnocchi and it wasn’t particularly special. Probably because this was the vegetarian offering. We also got the wine paring with this which was a Chardonnay from the Malivoire Wine Company.
We didn’t try any of the desserts, but I noticed that you could get cotton candy as a dessert! There’s fine dining for ya.
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