A mid-May soft opening is planned for Remington Tavern, the new seafood and oyster restaurant featuring two of Buffalo's best chefs
Paul Jenkins, of Tempo, and Mark Hutchinson, of Hutch's, are teaming up to run Remington Tavern, an 8,000-square-foot restaurant that "is going to be the best for 100 miles," Buffalo developer Tony Kissling told the Tonawanda News. "It will be a five star-plus restaurant."
No pressure. Staff training starts next month in Kissling's Remington Rand luxury loft complex in North Tonawanda. Soft opening mid-May, for real by the end of the month, that's the plan.
"The restaurant is gong to be run by the two best guys in Buffalo," Kissling said of Hutchinson and Jenkins, while also noting that the chef of the soon-to-open restaurant is already living in the one of the lofts.
It's not immediately clear from Michael Regan's story how two big fish of the Buffalo dining world are going to split responsibilities in the kitchen.