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HOTEL INSIDER: Sterling Inn & Spa

By LINDA LUONG

Sterling Inn & Spa

ABOUT THE HOTEL
Located off the main Niagara strip, but still within walking distance of casinos and numerous other attractions in Niagara Falls, this thoroughly modern boutique hotel is easily recognizable by the milk bottle-shaped entrance. Though construction for the hotel began in 2006, the building itself dates back to 1928 when it was Cairns Creameries (and later Bordens Dairy), one of the largest cream producers in the region—hence the front façade of the building. In the 1980s, the building housed a popular nightclub and restaurant.

Though some of the original exposed beams remain, the hotel has been completely transformed into a dramatic spot with king sized beds, leather couches and benches, dark brown woods, and bold red accents with Jacuzzi tubs and fireplaces. Many of the rooms have an open concept layout, which means that from bed you may be able to see a kitchenette, a glass shower or a vanity and sink. A complimentary breakfast in bed service is part of each booking.

BY THE NUMBERS
Rooms
41
Price Rates are seasonal: October to April $125 to $225 per night, May to September $185 to $295 per night.

AMENITIES
The Spa at the Sterling Inn is all about romance and relaxation. Choose any package for two, such as the Chocolate Indulgence (chocolate covered strawberry body wrap, massage, chocolate bath, sparkling wine and chocolate dipped strawberries) or The Re-Connect (mud bath, couples massage and wine), or turn any treatment into side-by-side services from massages, facials, body wraps and scrubs or manicures and pedicures.

A small fitness centre is on the premises, as well.

FOOD
Headed by executive chef Cory Linkson, who has more than 20 years of experience cultivating classic French techniques in kitchens in the Canadian Rockies, Quebec and Maine, the menu at AG Inspired Cuisine is influenced by seasonal produce from the region. Inventive (and carnivore-friendly) offerings include the likes of braised rabbit in a flaky puff pastry, rosemary and red wine braised elk shoulder, prosciutto wrapped Nippissing quail, and espresso rubbed Cornish hen. Not sure what to order? Leave it in the capable hands of the chef; the Field to Fork menu is a three-course menu that changes often depending on what’s in season.

The wine list covers a who’s who of the Niagara region, with both large and small wineries well represented including Trius, Five Rows, Southbrook, Ravine, Konzelmann and Burnt Bay Ship.

5195 Magdalen St., Niagara Falls, 1-877-783-7772 or 289-292-2000; sterlingniagara.com

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