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April Newsletter

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Neros Steakhouse Newsletter

CHEF'S FEATURE

by Neros Chef, Nathan Vasil:

In April, we will be featuring a Neros top seller and a staple on our menus, our Salt Roasted Beets Salad with Ontario Goat Cheese, Champagne Vinaigrette & Pumpkin Seeds. The combination of sweet and salty is the inspiration behind this dish. The champagne and honey is a delicious, sweet yet tart contrast to the tangy goat cheese.

QUICK TIP

Defrost your butter quicker: fill a glass with boiling hot water, allow to heat for 2 minutes. Empty the water out then invert the glass over a chunk of the frozen butter. Let stand for 5 minutes. Watch the butter soften to a spreadable texture without melting entirely.

FROM THE CELLAR

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

2005 Charles Cimicky Reserve Shiraz, Barossa Valley, South Australia $25/glass, $100/bottle

Few regions in the world can compete with Australia’s Barossa Valley for rich, full-bodied, powerful reds that age well. Ripening grapes in dry and sunny climates is a given, but maintaining acidity and flavor comes from meticulous vineyard management and quality-driven winemaking. Charles Cimicky runs his small family-owned winery with careful control from vineyard to bottle and has earned a reputation as one of the best winemakers in the region. For a limited time Neros is offering this limited production Reserve Shiraz, not often seen outside of Australia. It is a deep burgundy wine with a developed bouquet of sweet tobacco, cedar and spice. On the palette, lively black fruit is integrated with notes of cocoa and black pepper.  This well-aged wine is drinking beautifully now with its velvety soft tannins and enduring finish.

QUICK TIP – WINE PAIRING

A lean steak like Neros AAA ALBERTA BEEF FILET is the perfect match for the fully resolved tannins in this wine.