Pearl Morissette

A destination dining experience in the heart of agriculture. Reservations for our Dining Room & Chef's Table are available to book via Tock.

Daniel Hadida and Eric Robertson first opened their ambitious Niagara wine-region restaurant in November of 2017. Through that fall and winter and the better part of a year, the chefs routinely drove delivery runs between shifts at the stoves.

Hadida ran east out to Pearson Airport every Thursday to collect Newfoundland urchins and snow crabs and B.C. geoduck clams. Robertson took care of Pearl Morissette’s longer-haul produce. When he wasn’t roaring deep southwest into Ontario’s farm country, he got his mom to help out; she’d pull up to their kitchen in her Honda Civic, its trunk overflowing with organic veg. They were farming too, and dry-aging meats, working with a full-time forager, and putting up bushel-loads of produce.

Robertson and Hadida had both come up through top kitchens in Europe; they didn’t see why the ingredients in their restaurant shouldn’t be every bit as good. But what stood out even beyond their ambition was the extraordinariness of those co-chefs’ food. And what stands out to me today, nearly six years (and another seven or eight visits) since they opened, is how the experience and unhurried deliciousness of eating there gets markedly better every single time.