Since 1998, The Good Earth has welcomed guests to our Niagara farm with open doors, long tables, and a deep appreciation for the land around us. Set among vineyards, orchards, and gardens, it’s a place to gather, to linger, and to enjoy food and wine shaped by the seasons.
Recognized as one of OpenTable’s Top 100 Restaurants in Canada, we’re proud to be a destination for those seeking thoughtful, seasonal cuisine in the heart of Niagara wine country.
Our menus follow the rhythm of the vineyard and surrounding farms.
Ingredients are chosen at their peak — sun-warmed tomatoes in summer, hearty roots in cooler months, herbs clipped from the garden just before service. The result is food that feels both refined and grounded, designed to pair naturally with our wines and the landscape beyond your table.
With nearly two decades of experience, Executive Chef Andrew Thorne leads the kitchen with a quiet confidence and a deep respect for Niagara’s ingredients. Raised in nearby St. Catharines, Andrew’s approach to cooking is rooted in familiarity and care — a philosophy shaped early on in his mother’s kitchen and refined through his time at Peller Estates and Trius Winery. His menus reflect a balance of precision and ease: thoughtful, seasonal dishes that feel generous rather than fussy.
Before joining The Good Earth, Andrew hosted a series of charity dinners that raised over $65,000 — a reflection of his belief that food has the power to bring people together. For Andrew, hospitality is about more than what’s on the plate. It’s the full experience; from your first step through the door to the last moments of a lingering conversation.
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