The feature reflects the work we’ve been building toward since opening: a restaurant rooted in technique, restraint, and seasonality, with a focus on thoughtful hospitality rather than trends.

Read the full Toronto Star article here:
Chef Adriano Cappuzzello brings a Michelin experience to Niagara

A Thoughtful Look at Our Approach

The Toronto Star article explores Chef Adriano’s background working in Michelin-recognized kitchens and how those experiences have shaped Revé’s tasting-menu format. Rather than replicating fine dining for the sake of formality, the focus has always been on clarity of flavour, respect for ingredients, and creating space for guests to slow down and engage with the meal.

At Revé, our menus are guided by the season and built around live-fire cooking, local producers, and a blind tasting format that allows each course to unfold naturally.

Niagara as a Culinary Destination

We’ve always believed that Niagara-on-the-Lake deserves recognition for more than its scenery. The region’s farms, producers, and growing culinary talent offer the foundation for dining experiences that can stand alongside those in larger cities.

Being included in a national publication contributes to a broader conversation about Niagara’s evolving food scene, one we’re proud to be part of alongside many other dedicated growers, cooks, and hospitality professionals in the region.

With Thanks

We’re grateful to our guests, our suppliers, and our team for supporting the work behind the scenes every day.

If you’re curious to experience Revé for yourself, we invite you to join us in the dining room.

Reservations can be made here:
Click here to reserve