The mystique of winemaker François Morissette’s nonconformist Niagara winery has been enhanced by a new addition to the property: the Restaurant at Pearl Morissette.
Passionate about the products of small-scale organic farms, co-chefs Daniel Hadida and Eric Robertson—both Ontario natives with international pedigrees—have the same goal with their ever-changing menus that Morissette achieves with his winemaking: to create what cannot be found elsewhere.
Dry-aged meats and foraged delicacies give dishes a contemporary grandeur: pork cheek, salted and hung amid bushels of oregano for over a year, is served with slow-roasted carrots, a jus of chicken and prickly ash berries, and green fronds of sweet cicely. Ceramics and utensils have been custom crafted by local artisans; the region’s spirit shines through each element.
Photos by John Cullen.
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