Norman Hardie has been revealed to have a pattern of sexually abusive behaviour to women. I will not be supporting him any further and suggest you do the same.
During sunny days, being outside in a vineyard is serene – basking in the sun and taking in the greenery and rows of vines. At Norman Hardie, you can do this in comfort while enjoying a glass of wine and a hot wood-burning oven pizza. Ah… relaxing perfection.
Before tackling their pizzas, our foursome shared a large portion of their organic greens ($15), tender lettuce leaves with crunchy heirloom carrots dressed in a light tangy oven roasted shallot dressing. It feels like you’re doing something healthy and dampens any hunger pains as we wait for the mains to arrive – given the pizzas are made-to-order by one person in one oven, it can take a while.
Ordering a margherita ($14) pizza is a great way to gauge a restaurant’s quality. It’s just tomato, cheese (in this case fior de latte) and basil – no overly strong flavours to detract from the tried and true ingredients. The crust made me swoon: despite being paper thin the bottom was crispy and allowed slices to be held without becoming a droopy soggy mess. Yet, the dough still has a
Love love love this winery . The wines are amazing and so are the pizzas . Great ambience - great service and classy . A must visit for all people visiting toronto as it's a 2 hour drive
Before tackling their pizzas, our foursome shared a large portion of their organic greens ($15), tender lettuce leaves with crunchy heirloom carrots dressed in a light tangy oven roasted shallot dressing. It feels like you’re doing something healthy and dampens any hunger pains as we wait for the mains to arrive – given the pizzas are made-to-order by one person in one oven, it can take a while.
Ordering a margherita ($14) pizza is a great way to gauge a restaurant’s quality. It’s just tomato, cheese (in this case fior de latte) and basil – no overly strong flavours to detract from the tried and true ingredients. The crust made me swoon: despite being paper thin the bottom was crispy and allowed slices to be held without becoming a droopy soggy mess. Yet, the dough still has a