The new restaurant at The Clayfield in Niagara-on-the-Lake celebrates seasonal cooking, local producers and a wine program rooted in the region
Niagara-on-the-Lake has welcomed a new addition to its culinary landscape with the opening of Terrain, the signature restaurant at The Clayfield, a boutique hotel in the Unbound Collection by Hyatt. With a focus on seasonal, ingredient-driven cooking and a wine list that puts Niagara at the forefront, Terrain aims to connect diners with the people, produce and wines that define the region.
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Located at Clayfield Commons, the restaurant is part of a broader vision to create a gathering place for residents and visitors alike, bringing together hospitality, food, wine and community.
Who’s behind it: Terrain is part of a partnership between the Feldberg and Hawley families, whose longstanding involvement in Niagara-on-the-Lake includes Stratus Vineyards and The Village, and Toronto-based Ascari Hospitality Group, which oversees the food and beverage program for both the restaurant and hotel.
The Clayfield Hotel officially opened on September 18, 2026.
David and Elyssa Feldberg founded Stratus Vineyards in 2000, establishing a winery known for its contemporary approach to winemaking and sustainability. John Hawley, alongside his late wife, Liz, helped pioneer The Village, an award-winning neighbourhood designed around walkability and community.
Their shared vision for Clayfield Commons brings those interests together in a development that extends beyond accommodation to include dining, retail and spaces for gathering.
Ascari’s involvement grew from an established relationship with the Feldberg family through years of working with Stratus. The partnership brings the Toronto-based hospitality group’s restaurant experience to a project intended to reflect Niagara’s distinctive food and wine culture.
Executive Chef Joel LaBute leads Terrain’s kitchen, while sommelier Arashasp Shroff oversees the wine program. Allison Tennier leads the cocktail and bar program.
Opening date: Terrain officially opened on September 8, 2026, ahead of The Clayfield hotel’s opening on September 17.
Open daily for breakfast, lunch and dinner, the restaurant is designed to serve both hotel guests and the surrounding community, whether for a casual daytime meal, an evening out or a special occasion.
Culinary approach: Terrain’s philosophy is “thoughtful food, rooted in place.” Under LaBute’s direction, the kitchen focuses on seasonal ingredients sourced through relationships with Niagara’s growers, farmers and independent producers.
LaBute brings more than two decades of culinary experience across Canadian restaurants, wineries and luxury hospitality destinations. Returning to Niagara, where his career began, he has developed a menu that emphasizes fresh, produce-driven cooking, with flavours and ingredients intended to complement the region’s wines.
Young Chicken Noir.
Menu highlights include East Coast Scallop Crudo with ice wine-compressed watermelon and wild ginger; Marc’s Mushrooms Wild Rice Risotto with seasonal wild mushrooms, confit hen’s egg and pickled chanterelles; and house-made East Coast Lobster Bucatini with garden peas and lemon-chilli verjus butter sauce.
For sharing, the Dry Aged Duck Lettuce Wrap combines Niagara plum mostarda, smoked tomatillo jam and house-fermented chilli aioli. Dessert continues the local theme with Wine Country Knafeh, featuring crisp spun pastry, Ontario fresco cheese, fresh Niagara grapes, black walnut crumble and Vidal syrup.
A more casual menu is available at the bar, including Newfoundland Cod Cheeks and Chowder with seasonal vegetables and corn velouté, alongside a Wine Country BLT with thick-cut pork belly, heirloom tomato and preserved lemon mayonnaise.
Wine program: With approximately 80 individual wines to choose from on its list, Terrain’s places Niagara at its centre, featuring established regional wineries alongside smaller producers. International selections from Old and New World regions provide additional breadth, giving diners the opportunity to explore beyond Ontario while keeping the focus on local wine country.
Stratus Vineyards, located directly across the street, has a prominent place on the list. Its flagship Stratus Red and White blends are represented in both current releases and back vintages, alongside small-lot varietals from the estate. The program also features Stratus’s new Amphora line.
The inclusion of older vintages offers an opportunity to explore the ageing potential of Ontario wines, while the broader selection showcases the diversity of Niagara’s vineyards and winemaking styles.
Led by Shroff, the program is designed to encourage conversation and discovery, with recommendations tailored to guests and their meals. The aim is to make Niagara’s wines an integral part of the dining experience while offering a considered selection of international bottles.
The design: Montreal-based Sid Lee Architecture designed The Clayfield, drawing inspiration from Niagara’s landscape through natural materials, layered textures and generous windows.
Within the hotel’s broader design concept, Terrain reflects the warmth and abundance of harvest. The 80-seat main dining room features a sweeping curved wall of windows, complemented by warm wood and stone. The space is designed to evolve throughout the day, transitioning from the brightness of breakfast and lunch to a more intimate atmosphere for dinner.
The Rooftop at The Clayfield.
Beyond the main dining room, Terrain encompasses a lobby bar, a private Chef’s Table and The Rooftop at The Clayfield.
The lobby bar provides a welcoming place for cocktails, a glass of wine before dinner or a nightcap. The Chef’s Table offers a more intimate experience centred on a seasonal tasting menu paired with Niagara wines.
The Rooftop provides a different perspective on the region, with vineyard views and open-air seating. Niagara-on-the-Lake’s first and only rooftop bar, it pairs cocktails, wine and shareable bites with sunset views. Its Sunset Ritual marks the transition into evening with a gong, inviting guests to gather and celebrate the end of the day. The rooftop is a seasonal space.
The cocktail program, led by Allison Tennier, follows the restaurant’s emphasis on local ingredients. Drawing on Niagara’s farms, gardens and vineyards, the menu combines classic cocktail techniques with seasonal produce, fresh herbs, flowers and house-made infusions. Signature drinks include Haven, a savoury tomato martini, and Woodland, made with porcini-infused rye, Amaro Montenegro, gentian, maple and bitters.
Hours of operation:
- Breakfast: Daily, 7 a.m. to 10:30 a.m.
- Lunch: Daily, 11 a.m. to 3 p.m.
- Dinner: Daily, 5 p.m. to 10 p.m.
- Lobby Bar: Daily, 11 a.m. to 10 p.m.
- Rooftop: Seasonal hours; the supplied schedule lists Thursday to Saturday, 4 p.m. to 11 p.m., and Sunday, 11 a.m. to 7 p.m.
18 Clayfield Commons, Niagara-on-the-Lake, Ontario
@terrain.notl
(905) 468-4400
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