When we closed on the development site for Project Bench at the end of 2023, our team went for dinner at Restaurant Pearl Morissette to celebrate. It's one of the top-rated restaurants in Canada, it's 8 minutes from the site, and so it was the sensible thing to do. Their architect — gh3 — is also our architect.

I still remember when chef Eric Robertson brought out the amuse-bouche to start us off. He explained what it was and then reassured us that we would not be needing Uber Eats after this fine dining experience. We would leave full, deeply satisfied, and with a new appreciation for the Niagara culinary scene.

He was, of course, right about everything.

So it's no surprise that the following year, the restaurant earned both a Michelin Star (the very first in the Niagara region) and a Green Star for sustainability (only the second ever awarded in Canada). After having eaten there, we all knew it was only a matter of time.

Fast forward to today and they have yet another reason to celebrate. Canada's 100 Best dropped their 2025 list of the best fine-dining restaurants in the country on Monday and #1 on the list was none other than Restaurant Pearl Morissette.

This is well deserved and an incredible accomplishment for the team. It's also a testament to the extraordinary food and wine that is today coming out of the Niagara Benchlands region. It's clearly some of the best in the country and the world, and it's only getting better. (RPM is also on France's La Liste.)

I obviously have a vested interest in the Bench region, but I also just love celebrating Canadian successes. I want us to be the best at everything we do, and that's what this team is shooting for. So if you're in the market for a truly exceptional culinary experience, I highly recommend you check out RPM.

Neat B and I were on the Bench this past long weekend. Hidden Bench Estate Winery was doing "Raclette on the Bench" and so, naturally, we went to check that out. We're suckers for Savoie-like mountain food. Anthony Bourdain was also right when he said, "you can never have too much cheese, bacon, or starch."

All of the above ingredients were local and we ended up sitting beside a nice lady from Upper Canada Cheese (the source of the raclette). She told us all about the benefits of A2 milk and explained that it's why people often feel better consuming copious amounts of cheese in Europe compared to in North America, even if they're lactose intolerant.

After Hidden Bench, we decided to go down the street to Domaine Le Clos Jordanne. We had never been before but we actually served one of their wines at our wedding last summer. They specialize in chardonnay and pinot noir. As soon as we walked in the door, we were super impressed by the space, and our host Tamara.

The interiors are by Solid Design Creative and they collaborated with Pamela Nelson on a really great 16-foot high art installation. It is meant to represent the "terroir" of the winery -- namely its strata of limestone, clay, sand, and silt -- and that is, of course, what their winemaker is all about. Turning the Bench region into liquid form.

If you haven't been, I would highly recommend a visit to both of these wineries, followed by a stopover at UCC for some A2-milk cheese. Or so I've been told.

I’m a big fan of wine. But in particular, I like and I support Ontario wines. And last night I was in Niagara-on-the-Lake for the Stratus Vineyards annual harvest party. It happens every year and, as the name suggests, it kind of marks the end of the growing season for the vineyard. I say kind of because not all varietals have been harvested by this time.

At one point during the evening, I was speaking with the winemaker, J-L (Jean-Laurent) Groux, who is a native of the Loire Valley in France and first learned how to make wine in Burgundy and Bordeaux. And I asked him: why Niagara? Why did you bring your talent to Niagara? (When he came, Niagara would have had a great reputation for crappy wines.)

He first responded by saying that he had been traveling around the world to different wine regions, and Niagara just so happened to be where he was when he ran out of money. But he went on to say that he saw Niagara as a place of opportunity. It was a region on the rise and he knew that he would have the creative freedom to experiment and do whatever he wanted.

And that just wasn’t the case in France where tradition dictated. Good for Niagara.

But as he was telling me all of this, I couldn’t help but think that it’s the classic business story of incumbents and disruptors. I’m not saying that French winemaking will get disrupted. I’m just saying that in a world of established wineries, corporations and other groups, it would seem impossible for them to be threatened in any way by upstarts. They, the incumbents, have more money, more people, and more resources all around.

But what they sometimes lose along the way, is the will to try new things.