Niagara Falls is a nearby oasis for a quick weekend get-away. And on spur-of-the-moment vacations, why not spoil yourself with some fine dining? After searching online for the best fine dining in Niagara Falls, we came across AG Inspired Cuisine.
AG has a prix fixe menu of 3-courses made from ingredients picked fresh and early in the morning at the AG farm. Knowing this, we understood the rationale behind the $59 price-tag for the dinner.
On a warm evening in July we entered the restaurant and were flooded with a sophisticated ambiance. The restaurant was large but cozy due to the low-lights, white table cloths, and candle-lit tables. It was obvious the restaurant was aiming for a romantic-feel. A local artist had his mini-stage set-up at the front of the restaurant playing classic 90s rock, albeit louder than one would wish for. We were seated on a table near a corner, in comfortable chairs, and were offered complimentary bread and butter. Pairs and groups of people in their 30s and 40s surrounded us, yelling to each other as they tried to converse above the loud, yet pleasant, live music.
The waiters that served us were tall, modelesque, had foreign accents and a calm demure. We looked at the menu, realizing that what we would be eating today would be unlike what the restaurant offered the day before, after, and a week from now. Excited, we scanned through the appetizers and entrees and picked different items to maximize our sample size.
Our first appetizer was a fresh raspberry blue cheese salad. There was soft and delicate raspberry-flavored foam, which was contrasted by salty pungent morsels of blue cheese, along with fresh greens. The other appetizer we ordered was the beef carpaccio with crackers and truffle. This was so tasty, meaty, salty, and with a good mix of texture – soft and savory from the beef, and crispy from the crackers. Perhaps one of the best appetizers we’ve ever had.
Salad 
Beef carpaccio
After the appetizers, came our entrees. The first of the two was a duck confit cooked to perfection. The skin was crisp, the meat tender. The second entree was salmon, complimented by the sweetness of cooked peaches that lay underneath the fish. Similar to the confit, the skin was also crisp and the meat tender! Tasted like trout. A pretty cookie cutter-esque main course, nothing much to expand on here.
Duck confit 
Salmon
At the end of the savory portions of our meal, we were faced with the odious task of selecting desserts. At this point, we were surprisingly full but remained excited to see what was in store for our sweet teeth. We had a chocolate mousse cake with berry pop rocks. The chocolate mousse was chocolatey and filling, to say the least, and the pop rocks had a weird texture (they stuck to our teeth!). The better dessert was a peach pound cake. The pound cake was sweet-tasting as pound cakes should be and quite moist and dense. Grilled peach slices were neatly assembled on top of the cake and were delicious, fresh, and also very sweet as they were accompanied by a caramel sauce.
Cheese cake 
Pound cake
When hearing about fine-dining, at first we expected tiny portions and obnoxious peers. In reality, we left happy and full, with the knowledge that the food we ate stemmed from the very land that we stood on.
Eat, Eat and [ ] 