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Galarneau's top 20 restaurants: Martin Cooks - 7 plates

*Excerpt from Andrew Galarneau's 7-plate review of Martin Cooks:

"Seared halibut with a porcini crust was the fourth dish. It was a small portion but quite enjoyable, robust and moist inside its dark crust. It rode a scoop of truffled mashed potatoes and was topped with a deliciously deep, fruity sauce of reduced red wine, porcini mushrooms and blueberries, and fresh peas cooked to creamy tenderness."

*Read the full review from Sept. 25, 2013

Emma Gibbon, left, and Amelia Nussbaumer create dishes at Martin Cooks. (Robert Kirkham/Buffalo News file photo)

Emma Gibbon, left, and Amelia Nussbaumer create dishes at Martin Cooks. (Robert Kirkham/Buffalo News file photo)

*See the most recent menu from Martin Cooks (note: food in photos from The News' visit may no longer be available)

Before they opened Martin Cooks in the Horsefeathers building, Martin Danilowicz and Amelia Nussbaumer cooked meals at the Elmwood-Bidwell Farmers Market. Here, Daniolowicz makes an open-face egg sandwich with greens and chili sauce. (Sharon Cantillon/Buffalo News file photo)

Before they opened Martin Cooks in the Horsefeathers building, Martin Danilowicz and Amelia Nussbaumer cooked meals at the Elmwood-Bidwell Farmers Market. Here, Daniolowicz makes an open-face egg sandwich with greens and chili sauce. (Sharon Cantillon/Buffalo News file photo)

*Related articles:

-- Martin Cooks' can't-miss dish: vichyssoise
-- Interview with Martin Danilowicz, via Buffalo Magazine
-- Hosting a goat dinner at Martin Cooks

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