Backhouse - Wine & Spirits Magazine


Located in an unsuspecting corner of a mini strip mall, Backhouse serves food and drinks that offer a crash course on the Niagara region. Start with a cocktail: The bar is well stocked with local spirits and bitters, as well as house-made simple syrups and shrubs that tune the drinks to the seasons; this summer, the drink of the moment was the Basil Pluck, a bright blend of herbs and limoncello from the local Dillon’s Distillery. Then ask for the wine list, a compilation of Ontario’s best, selected by Bill Mochoruk and supplemented with a small array of bottles from around the world. There’s no need to look further than Ontario, however, when there are wines like Pearl Morissette Cuvée Metis, Norman Hardy County Chardonnay or Tawse Cherry Avenue Pinot Noir on the list. They’re just what you’ll want with chef Ryan Crawford’s cool-climate cuisine, whether it’s black-walnut smoked trout served over fiddleheads in the summer, or a winter preparation of pork belly. Also worth noting: Backhouse offers the most extensive array of Ontario cheese in Canada.

242 Mary St., Niagara-on-the-Lake, Ontario, Canada

New Canadian


A recent graduate of the University of Pennsylvania, Allison Bart worked a harvest at Soter Vineyards in Oregon’s Willamette Valley, then worked in retail at Frankly Wines in NYC. Having spent six months in Melbourne in 2013, she developed an interest in Australian wines. Allison is currently the Culture & Events Manager at SevenFifty.

This story appears in the print issue of October 2017.
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