come and experience true
Our menus are an ever-changing carousel featuring amazing, fresh, home-grown ingredients from our on-site garden and nearby farming friends. Under the guidance of our Executive Chef, the culinary team not only creates exquisite menus around these seasonal foraged ingredients, but also preserves them for later use. At Ravine, we are proud to marry farming and fine dining for a culinary experience that will not soon be forgotten!
- MAKE RESERVATIONS ONLINE
- RESERVATIONS BY PHONE: 905-262-8463
* Reservations can be made up to 30 days in advance.
* Auto Gratuity of 18% applied to all parties of 6 or greater.
* If dining with children, please include them in your party size when booking your reservation.
* Only service dogs allowed to dine indoors.
Four Mile Pizza
We are so happy to announce that our Four Mile Pizza is now available for takeout. Orders can be placed online using the link below.
FRIDAY AND SATURDAY | 4:00pm - 8:00pm (pick-up only)
Meet Our Executive Chef
A Canadian-born chef and author (Cooks Book), John has been working in Southern Ontario’s best kitchens for the past 17 years. After completing culinary school at George Brown College, he earned an international post-graduate diploma from Alma – one of Italy’s most prestigious culinary schools. He received further training at Locanda Della Tamerici – a Michelin star restaurant in Luni Mare, Liguria, Italy. In 2014 he and his wife moved to Niagara-on-the-Lake in search of new business ventures. In 2015, the pair received a nomination for Niagara’s Young Entrepreneur of the Year award and notable mention in The New York Times for the establishment and success of The Norton Underground – a secret society of ‘pop-up’ style dinners held in unique locations around Niagara-on-the-Lake. In his most recent restaurant opening in 2018, Brushfire Smoke BBQ reached critical acclaim of CBC’s food and travel writer Suresh Doss, producing some of the finest BBQ in the Niagara Region.
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