Niagara Gazette — At the new Belle Vista Ristorante there’s an authentic tiramasu that is already making a name for itself.
“Our tiramasu recipe is right from Italy,” said Rick Crogan, food and beverage director at the completely restored hotel and restaurant at 7001 Buffalo Ave.
The dessert features lady fingers, real espresso, marscapone cheese and whipped cream in a blend so inviting that one business organization representative said their group would book a dinner meeting if only they could get the tiramasu.
But, beyond the sweet finish, Crogan is proud of the entire new menu and the veteran kitchen staff at the new restaurant. Beyond Head Chef Jason Chmiel, who worked for ten years as an executive sous chef at the Seneca Niagara Casino & Hotel, there is also a banquet chef who worked at Salvatore’s Italian Gardens for a decade, a sous chef who went to school at Le Cordon Bleau and a line chef who was an executive assistant to Yoko Ono.
“With the culinary talent we have we’re trying to bring Niagara Falls and surrounding area some great food at a reasonable price, and great views,” he said. With the adjoining deck and boat docks he is also hoping the casual but upscale location will be a place people can sit out on the patio during the summer and dine with their families and friends.
“We just want people (to know) there’s another place they can go to have a great meal in the city,” he added. “We’re not just a hotel restaurant, we’re a great restaurant.”
The hotel is also reaching out to those who enjoy a good happy hour. There are mini-tappas offered every day from 5 to 7 p.m. and the hotel has hired a well known veteran bartender, Angelo Morreale, to pour drinks.