Wind Restaurant

With booths to lounge in, a backlit wine bar and a long, grey corian island down the middle of the restaurant, Wind on Lundy’s Lane, sets a surprisingly moody, sexy stage. Noting chef professors, Alan Kerr and Michael Olson, as mentors, Peter, an enthusiastic Niagara College grad, hailing from China, credits ‘making customers happy’ as his motivation for using Norway salmon and AAA beef as grounding ingredients for his Thai and Japanese menu.

Interspersed with more innovative choices; such as curried eggplant with dancing dashi, the menu plays-up on fan-favourites such as; tempura sushi, edamame, age-dashi tofu and green and red Thai curries.