Marble + Rye, the much anticipated downtown restaurant from the founders of Black Market Food Truck, has started taking reservations.
Tables are available at the 112 Genesee St. space starting July 22, via marbleandrye.net.
The starting menu takes advantage of two pieces of cooking equipment that are unusual for Buffalo. Partners Christian Willmott and Michael Dimmer have installed an oven fired by wood alone, and a Mexican-style cast iron griddle called a plancha.
Toast ($14) is taken seriously here, sourdough slabs with accoutrements butter, seasonal jam, pate, and schmaltz, which is rendered chicken fat. There are also vegetable dishes like English peas (with pork fat and pecorino, $7), heirloom tomatoes with peppermint and marigold, and broccoletti (with lardo, cured pork fat, $7)
There’s burgers and fries ($13-$15), large plates ($20-$45) of roast chicken, steak, trout and carbonara pasta, and house-made desserts like whiskey apple pie and macarons ($8).
Only one word on the menu required a Google search, pinzimoni ($8), which is an Italian-styled crudité platter.
On the drinks side, there’s a keen focus on whiskey, especially rye. Storage lockers will be available for personalized bottle service.
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