Six Star Magazine Six Star Magazine 2012 | Page 33

editor Jennifer Baine of
the Toronto Star and has a
menu that features dishes
like Chef Massimo’s Veal
and romano cheese polenta
and veal demi-glace) and
Fettuccini Bolognese (with
handmade noodles and
classic meat sauce). Each
meal is paired with a wine
from one of Niagara’s awardwinning wineries selected by
Canada’s wine expert Tony
Aspler. The Rainbow Room
is truly a gem in the Niagara
Falls tourist trap.

Winnipeg’s favourite restaurants and was
voted by Uptown magazine as Best New
Restaurant and Best Burger in 2011.

Alberta
The Grizzly House
207 Banff Avenue, Banff, AB T1L 1B4
Barbara and Peter Steiner opened the

Atelier’s Chef Marc Lepine combines
traditional and molecular elements

Atelier
540 Rochester St., Ottawa, ON K1S 4M1
Atelier’s head chef and owner, Marc Lepine,
earned the title of Culinary Champion
2012 at the Canadian competition held
in February. Atelier has appeared on
numerous top ten lists including
Ottawa magazine’s Best Restaurants
list, Vacay.ca’s Top 50 Restaurants in
Canada and The Globe and Mail’s New
and Noteworthy. Atelier’s chefs use a
combination of traditional and modern
cooking techniques to plate their
innovative creations including using

molecular gastronomy to embrace the
science behind food preparation.
The restaurant features a 12-course tasting
menu and professional wine pairing by the
establishment’s sommelier. Dishes include
a variety of powders, foams, dehydrated
components and frozen elements with
some including more than 50 components
per plate! Past menu items have included
mouthwatering soft shell crab, boar,
cod and Atelier’s creative version of a
Caesar salad. The restaurant lives up to its
reputation of serving food that takes your
mouth and mind for a ride.

the world come to take in the extraordinary
mountain view from the front patio and
the quirky, rustic décor inside the canoeshaped restaurant. The inside is decorated
with wood paneled walls, a wood carved
bear, totem poles, bearskin rugs and
telephones stationed at each of the tables
letting guests call on other guests for
d