Another longtime favourite is Old Stone Inn, an historic flour mill that’s been turned into a superb restaurant and hotel. Wherever possible, they use locally sourced produce, from jams and preserves to tea.

Chef Andrew Capone is new to the inn’s Flour Mill restaurant (, but brings a wealth of experience and ambitious plans.

His afternoon tea was a little more substantial than the usual postage stamp-sized sandwiches that so often leave you wanting more. The trays of pastries and scones were absolutely delicious, from apple cake to croissants to macaroons to scones. Everything is baked in house.

You can dine in the huge, characterful dining room, with cozy open fireplaces, or request their small, private dining room. There’s also elegant courtyard dining  with heated see-through “igloos” and small cabins.

There are different dining themes throughout the year. With 111 rooms, it’s the only boutique hotel in Niagara Falls and rooms are furnished with distinctive armoires and other antiques.

Saturday evenings you can take in Edward Stone and his incredible Mind Trix show. It’s a cross between illusion and magic that will have you scratching your head as to just how he does it. Inspired by famed Canadian illusionist Doug Henning, Stone uses audience participation to demonstrate his “extra sensory perception” and mentalism. The show sells out, so book early.

From Toronto Sun

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