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November Newsletter

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Neros Steakhouse Newsletter

CHEF'S FEATURE

by Neros Chef, Nathan Vasil:

Although the weather is taking a cooler turn with the onset of fall, our thoughts are on warmer climates, looking to Spain for menu inspiration. This November, Neros is proud to offer a delicately Pan-seared Branzino, a favourite European White Fish, served with Yukon Gold Potatoes and spicy Charizo Hash that is pleasantly offset with a traditional Spanish sweet, nutty and flavourful Romesco Sauce.

QUICK TIP

Great Chefs around the world are also conscientious about utilizing every last bit of their ingredients and reducing waste. For example, at Neros, we even use the Parmesan rind, the natural, protective layer that develops along the outside of an authentic wheel of the cheese like a crust. We add the rind to tomato sauce or even make soup. The rind maintains the flavour of the cheese, and when cooked in a sauce or soup, it won’t melt, but instead create an infusion of rich, velvety and savoury flavours. Next time you are shaving the rinds off of a wheel of Parmesan, remember to save and freeze them to add an extra kick of flavour in a future soup or sauce.

FROM THE CELLAR

Featuring recommendations by Renee Nantais, Neros’ Full time Certified Sommelier

2027 Cellars Queenston Road Vineyard 2013 Pinot Noir, St. David’s Bench, Niagara $82. Winemaker Kevin Panagapka makes wines which showcase terroir. This single vineyard, small batch, artisan wine is fermented using only naturally occurring wild yeasts and is neither fined nor filtered. A very enjoyable Pinot Noir with depth, complexity and balance showing the benefits of Niagara’s slow and cool ripening conditions which this grape thrives in.

Burgundian in style, bright garnet, with ripe red fruit and baking spice aromas, this selection is dry, medium bodied, with firm tannins and balanced acidity. It delightfully combines flavours of preserved sour cherry and toasted vanilla spice with earthy and savoury ones.

QUICK TIP – WINE PAIRING

In keeping with the winemaker’s natural, low interventionist philosophy, Neros Wild BC Salmon Fillet with Pumpernickel Crust, Charred Fennel, Preserved Lemon Butter Sauce, and Fingerling Potatoes is a good match as well as a nice complementary pairing in terms of weight, texture, and flavours in the dish.

EMPLOYEE FEATURE

A recommendation from our Bartender - Kimberley

Kimberley is a Bartender at Neros. She is a relatively new member of the Neros team, joining them in the spring of 2017. Kimberley enjoys coming to work because of her co-workers and the professional, fine-dining atmosphere at the property’s signature restaurant.

She has already identified her favourite Neros dish – Wild BC Salmon Fillet prepared with a Pumpernickel Crust and served with Charred Fennel, Preserved Lemon Butter Sauce and Fingerling Potatoes. Kimberley said that it’s rare to find wild salmon on restaurant menus. On her own time, she loves to cook BBQ ribs.