Revé — Restaurant in Niagara-on-the-Lake

After going through all the previous reviews, I am sorry, but I will be the first one not giving you 5 stars. And here is why: Your service was impeccable. No complaints at all, but when it comes to atmosphere there is room for improvement. Due to the high and unfinished ceiling the place is echoing to much. Together with the piped music it was very hard to understand anything. In all fairness, we were sitting right in front of the counter at the first table. Further in the back the noise level might have been better. Another suggestion: please install the same temperature light bulbs in the restaurant and do something with the operating room lighting in the kitchen. Not cool at all. Most important to a restaurant is of course the food. Adriano can cook. No doubt, but kitchen needs savory, salty, sour and sweet. The combo of sweet and savory was best in the cod dish which was the 5th course. Very good! (9/10) The 1. course, the Amuse Bouche -Tatar from Beef with creme on top of it and the fish with Babaganoush were both savory and completely uneventful. (5/10) The 2. course, scallops on bread with dill also very in the savory direction. (6/10) The venison with creme and oregano was delicious (7/10) and well made, but again just savory as all other courses so far. Course 4 was home made rigatoni with oyster mushroom. The dish itself was well done, but the complaint is the same (7/10). course, steak, truffle, mashed potatoes and cheese, fell into the same category than courses 1 to 4. (7/10) As mentioned course 5 was the one which had some sweetness in it. 2 desert courses finished the dinner (6&7 /10) To sum this up: Great potential, Adriano is absolutely the best restaurant in town, but lots of space for improvement. The 8. courses had NO veggies NO lemon and NO...

We had the pleasure to enjoy the Chef's Counter 10 course tasting experience at Revé on Sunday evening last week. It was an absolutely delicious and beautifully curated dining experience from start to finish.

The restaurant is elegantly decorated with inspiration from the elements. It's a cozy but lush intimate atmosphere, ideal for date nights or special occasions.

The artisan-made glass blown plates are stunning and a perfect complement to the refined quality of each dish. Every bite was an adventure. The dishes were timed impeccably and perfectly proportioned. Each dish was beautifully presented, flavourful, and cooked perfectly, The highlights for me were the scallops which were amazing and the pickerel which was incredible; buttery smooth, cooked to perfection on the fire, melted in our mouths. Another star was the chaga gelato - an imaginative dessert whose main ingredient is the chaga mushroom. Delicious and perfectly balanced.

Menu ingredients are local and sustainably sourced. Seeing your food cooked in an open wood-fired oven and plated right in front of you by Chef Adriano and his staff is such an interesting and special experience. Chef explained the dishes as they were served, his passion for his food is very evident in his words and skill.

The staff are very pleasant and well-versed in the menu items, ingredients and pairings. We were greeted warmly and taken care of throughout the tasting unobtrusively.

Cocktails are well-rounded and delicious - some smoky, some sweet.

We enjoyed it so much we are coming back again this week. If you are looking for a refined dining experience I can't recommend...

✨ A Dream of a Dining Experience at Rêve ✨

We had the pleasure of dining at Rêve on only their second night open, and it was nothing short of spectacular. From the moment we walked in, the atmosphere felt calm, smooth, and inviting — a true reflection of the loveliest owners, who have poured such care and thought into every detail of this space. So very welcoming.

The menu was a journey in itself — refined yet warm, creative yet deeply comforting. We began with snacks that set the tone: Scallops with beurre blanc, salmon roe, French toast, and dill oil, a perfect bite of freshness and richness, followed by Beef Tartare from Heatherbrae Farms elevated with Canadian flax seed oil, roasted garlic, and ricotta spuma — both dishes showcasing an elegant balance of flavor and texture.

The pastas are handcrafted and divine. The Fettucine with foie gras, eggplant, and truffle was rich and velvety. From the fire, the Duck with peanut sauce and Thai basil brought a playful, bold twist, while the Beef Bavette (Heatherbrae Farms) with potato crespelle, truffle, and bordelaise was deeply satisfying and beautifully executed - a table favourite for sure.

Each dish felt like it told its own story, but together they created an experience that was seamless and memorable.

Niagara-on-the-Lake has gained something truly special, and we cannot wait to...