Where I Eat

Behind the Scenes

From My Menu

Chef Jennifer McLagan reviews Veal sweetbread at Beast Restaurant
$$ | Canadian | Modern
Niagara
"Sweetbreads are a favorite gland of mine, and here they are offered as a special alongside fresh fava beans. The sweetbreads are served whole and grilled with a touch of cardamom until smoky and crisp on the outside and meltingly soft inside. It is served with ranch dressing that's been spiked with lump fish roe and topped with purslane. "
Chef Matt Blondin reviews Labatt 50 breakfast at Beast Restaurant
$$ | Canadian | Modern
Niagara
"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."
Chef Scott Vivian reviews Cornmeal banh xeo, southern fried oyster, dat hot link and peach slaw at Beast Restaurant
$$ | Canadian | Modern
Niagara
"Course 4 by @ja_poon- cornmeal banh xeo, southern fried oyster, dat hot link, peach slaw. #beastandfriends dinner w/ @hughacheson @beasttoronto"
instagram icon

Featured Content