AG Inspired Cuisine

“Beautiful food, great atmosphere and our server, Cara, was amazing.”

lanster★★★★★

Searched this restaurant before coming to Niagara Falls. They open at 530pm. We had a reservation and were greeted right when we arrived. Super friendly staff. Explained the menu and the items on their menu. We ordered the beets, flank steak, bread and pork chop. The beets came out first with a very nice presentation, and beet foam (we’d never seen this before). This was a super good salad. Shortly after the entrees came out. Everything was super tasty and very filling. This restaurant is a few blocks off the main touristy areas but well worth finding it and eating here!

Breta Gatlin★★★★★

I went here for Valentine's day and on special occasions they go above and beyond with a unique 3 course dinner menu along with live mood music and wine pairing. The food was incredible! Everything we ate was delicious and each bite seemed to add a different flavor to the dish. The atmosphere is romantic enough to be a very romantic date night while also being chill enough to eat there in casual attire just for dinner. The service is phenomenal! Every waitress there was attentive and friendly. Each course was served while the waitress explained what was in the dish. The entire experience was s

Benton Zhang★★★★★

Let us start with what we ordered: Drinks: Vieni Pinot Noir | AG Cosmo (from old menu) Appetizer with Taste Order: Carpaccio of Beef Tenderloin | Maple Hot Smoked Salmon Candy | Chili Charred Octopus Mains: Confit Duck Leg | Pistachio and Hemp Lake Trout Dessert: Andrew’s Hand Made Gelato (Today: Sea Salt Toffee) | Maple Rosemary Crème Brûlée Drinks are personal preference but match with the duck and fish and almost every dishes. Beef Tenderloin is melting soft with very fine salt spices. Salmon Candy matches the deep and complex sauce and the pan fried shredded potato. Octopus is the best o

Frances Tuer★★★★★

Outstanding experience from beginning to end. Innovative menu with nicely sized portions. Husband had salad, flank steak with gnocchi, and cheesecake. I had sunchokes, duck leg, and bread pudding. We brought desserts back up to our room as we were too full and had consumed a bottle of Cottage Bock Merlot. Erika was our server and she knew the menu, made suggestions, and provided discreet but attentive service. We had taken the accommodation package with 4 course dinner and breakfast in bed. It was very good value for the quality.