Friday September 4
After 3 Noël Coward plays and a frozen peach daiquiri at the Prince of Wales Hotel, we went back to one of our favorite places, the Stone Road Grille.
For wine, we took our waitron's recommendation and had the new Cattail Creek Rosé - at first seemed too uncomplicated, but was wonderful with the food.
Then we had 2 cold followed by 2 hot appetizers -
The cold were:
Chef Salad: bibb lettuce, house cured bresaola, Niagara gold cheese and confit duck with a little quail egg, nicoise olives, and tomato raisins in lemony herb vinaigrette;
and smoked salmon salad - a layer of smoked salmon on a layer of creamy cheese and a bottom layer of salmon tartare; topped with a haystack of sprouts that were actually tasty.
Then came the hot:
Mussels Steamed in verjus and fines herbes with chorizo, served with AMAZING Frites and aioli.
and Lobster triangolini, but last time we had them with lobster bisque sauce - this time in a meaty ragú. Odd, but pleasant.
And since we had room for desserts:
Cloudberry creme brulée with walnut shortbread cookies;
and the "Rest" Sundae - a circle of chocolate mousse enclosing (very) salty caramel ice cream and chocolate sauce, sandwiched between two meringues and garnished with more chocolate sauce and nuts. It becomes clear that Rest has a taste for ice creams that are just that touch beyond creative, and toward peculiar. But we still love the place.
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