Ice wine with a cheese plate is the move on the Canadian side.

Niagara’s culinary identity splits along the border, and that’s a feature. On the Ontario side: Niagara-grown wine and ice wine (the region’s legit claim to fame), local stone fruit in the summer, poutine with cheese curds that actually squeak, butter tarts that are properly gooey. On the U.S. side: New York State cheddar and a growing craft beer scene. The best meals in Niagara lean into what’s local rather than pretending to be something they’re not.