Where I Eat

Behind the Scenes

Chef Scott Vivian reviews  at post.venue.name
"Fun time today cooking for @sailpleinairoutdoors media lunch. 1. Elk tartare, cured yolk, parm tart shell. 2. Asparagus, burrata, chicken skin, salsa verde. 3. Ontario white bass, bourride, wild chamomile, bronze fennel, saffron aioli. #campsail @charmingmedia"
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Chef Scott Vivian reviews  at post.venue.name
"Fun time today cooking for @sailpleinairoutdoors media lunch. 1. Elk tartare, cured yolk, parm tart shell. 2. Asparagus, burrata, chicken skin, salsa verde. 3. Ontario white bass, bourride, wild chamomile, bronze fennel, saffron aioli. #campsail @charmingmedia"
instagram icon
Chef Scott Vivian reviews  at post.venue.name
"Fun time today cooking for @sailpleinairoutdoors media lunch. 1. Elk tartare, cured yolk, parm tart shell. 2. Asparagus, burrata, chicken skin, salsa verde. 3. Ontario white bass, bourride, wild chamomile, bronze fennel, saffron aioli. #campsail @charmingmedia"
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From My Menu

Chef Jennifer McLagan reviews Veal sweetbread at Beast Restaurant
$$ | Canadian , | Modern
Niagara
1 Review
"Sweetbreads are a favorite gland of mine, and here they are offered as a special alongside fresh fava beans. The sweetbreads are served whole and grilled with a touch of cardamom until smoky and crisp on the outside and meltingly soft inside. It is served with ranch dressing that's been spiked with lump fish roe and topped with purslane. "
Chef Matt Blondin reviews Labatt 50 breakfast at Beast Restaurant
$$ | Canadian , | Modern
Niagara
1 Review
"The Group of Seven Chefs' Scott Vivian has filled the city's minds—and bellies—with delicious, rich food for the last couple years. It's definitely a destination spot for Sunday morning brunch and weeknights, and they have a patio out front! The Labatt 50 comes with your choice of smoked beast bacon, peameal bacon, or chorizo sausage served with two eggs any style, toast, house potatoes, and an ice-cold bottle of Labatt 50."

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