Niagara Just Became a Serious Culinary Destination

"Led by Chef Zach Smith (formerly of Bar Raval and Meat and Three), this restaurant embraces whole-hog, nose-to-tail cooking—slow-roasting whole pigs on an Argentinean asado grill and showcasing substantial charcuterie like lonza, coppa, mortadella, and ’nduja. Steaks are aged in-house for pronounced flavor, vegetables skew indulgent (for example, an endive gratin with béchamel and Quebec blue cheese), and the lunch menu (served until 4 p.m.) follows the same ethos with items such as a grilled cheese with duck confit and a curried smashburger made from house-ground chuck." - Kate Dingwall