Niagara Gazette —
The restaurant got an expansive facelift in 2011 when the hotel underwent an estimated $5 million in renovations at the hand of Faisal Merani, president of the Merani Hotel Group, which operates facilities on both sides of the Niagara River. The new restaurant is sleek, with vibrant colors, a new bar and an expansive waterfront view.
The new menu, prepared by Chef Jason Chmiel, offers handmade fettuccini and gnocchi, along with menu items including Steak Pizziaola, Veal Parmigiana, and more casual offerings including pizza and chicken wings.
Chmiel, who noted he wanted the place to be casual and family friendly, but with a New York City feel, added that his work will be fortified by the entire hotel staff.
“It’s been a long time since I’ve worked somewhere where everyone is going in the same direction,” he said. “From the front desk on, it’s unbelievable. I never really worked in a hotel where there has been that much of a team effort.”
The menu will be undergoing a renovation again this spring, the chef said, when the emphasis will be on locally grown, farm fresh foods and handmade pastas.
Chmiel said he hoped that those that come to dine will find just what they like and a little bit more.
“We want everyone to understand the dish they order,” he said, “but we want them to be totally surprised when it comes to the table.”
For more information visit www.bvniagara.com or phone 299-0344.