The Hamburg fine dining restaurant Daniels has new owners, who say that they aim to “carry on the Johengen legacy of fine dining.”
Daniels closed Sept. 14. The soft opening is Dec. 6.
Henry Matuszewski, the former owner of Daffodils, has joined forces with insurance agent and entrepreneur Annette Winder and veteran chef Scott Donhauser, most recently of Butterwood Sweet & Savory.
The team has been working to get the details right, Winder said. Donhauser has spent time with retired chef Daniel Johengen, the restaurant’s creator, to learn sauces and dishes that the restaurant’s faithful fans adored. Dishes like Daffodils’ rack of lamb and seasonally inspired specials from Donhauser will be added.
The opening menu includes a foie gras ravioli appetizer with caramelized apples, riesling-poached cherries, double-smoked bacon bread pudding ($15), and filet mignon “Pepperweck,” crusted in caraway seeds and cracked black pepper, with blue cheese cream, roasted heirloom tomatoes and basil oil ($39).
The four full-time servers are returning as well, she said. Some subtle changes to décor, and tableside French press coffee, are in the offing.
Call 648-6554 for reservations. The restaurant is at 174 Buffalo St.
Will the Archer replace the City Grill?
A liquor license application has been filed for 268 Main St. on behalf of Archer Hospitality LLC, doing business as “The Archer.” There’s a hearing on the application today.
The applicant, Joshua Archer, has been the chef-operator at the Essex Inn, a historic 11-room Lake Champlain inn featuring a farm-to-table restaurant. Reached by phone last week, he declined to discuss his plans for the restaurant, at the advice of his attorney. Attempts to reach Archer and his attorney this week were unsuccessful.
Rebranded: Fiamma Steak (1735 Hertel Ave., 551-6499), which had closed last year for renovations and reopened in April. It’s closing again Saturday, to reopen under the same ownership, as Boss.
Jason Briandi, Fiamma food and beverage director, said the Boss menu is more like the original Fiamma. Still steak and seafood centered, with a wine cellar emphasis, but less expensive. Entrees should be in the mid-$20s to $40, Briandi said.
It opens Dec. 5, with free appetizers at 6 p.m. Boss will honor Fiamma gift certificates.
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