Share this article

print logo

Restaurant notes: Thin Man Brewery, SeaBar at Taste of NFL

Mike Shatzel has hired two top Buffalo talents to oversee the food and beer offerings at Thin Man Brewery, the upcoming Elmwood brewery-restaurant.

Bruce Wieszala, whose Buffalo fine dining resume includes Tabree and Bourbon & Butter, will be Thin Man’s chef. Rudy Watkins, founding member and former head brewer at Community Beer Works, will be its brewer.

Construction continues on the project, at 492 Elmwood Ave., encompassing the spaces that were formerly Faherty’s and Toro. The 240-seat brewery-restaurant would be the largest place in Shatzel’s beer-centric restaurant group, which includes Blue Monk, Allen Burger Venture and Colter Bay.

“We’ll probably start out smaller than that,” said Shatzel, who is partnered with developer Rocco Termini in the restaurant. Suzanne Shatzel and Bridget Termini, their spouses, will own the brewery operation.

The food will come first, hopefully in May. “Construction’s going quickly, and the weather has been kind to us,” Shatzel said. Beer production will follow, he said.

Local brewer Rudy Watkins, left, and chef Bruce Wieszala have been chosen to lead Thin Man Brewery. (Buffalo News file photos)

Local brewer Rudy Watkins, left, and chef Bruce Wieszala have been chosen to lead Thin Man Brewery. (Buffalo News file photos)

Wieszala’s draft food menu includes frites, burgers – including the pork-belly-topped Tokyo burger from Tabree – along with Cuban and banh mi sandwiches. Housemade sausage and pastas are expected, along with vegetable dishes suitable for sides or vegetarian entrees, drawn from local sources when possible.

“I’m still going to be doing the charcuterie program at the new place, whenever we can get a whole pig, and do a pork chop special,” he said. Given the masses Thin Man is expected to serve, it’s not always going to be available, Wieszala noted.

“I’m over fine dining,” Wieszala said. “What I’ve been telling friends is that this will be the fun, fat-kid food that I used to do at the other restaurants.” Wieszala said he also got to design the kitchen he’ll be working in, a first for him. “It’s going to be super-efficient,” he said. “I haven’t seen anything like it in Buffalo.”

Watkins, whose 15-year brewing career started in homebrewing, has fashioned beers for Community Beer Works since it started pouring in April 2012. They included brews like last year’s limited-run strawberry-rhubarb Belgian wheat.

Thin Man drinkers can expect “a bunch of fun experimentation,” he said. “New fermentation profiles and new ingredients, beers brewed with wild yeasts, things like that,” Watkins said. “The fact that we’ll sell everything in-house means I can play around and see people’s reactions to things, see what they’re enjoying and what they aren’t.”

Super bite aids hungry: Buffalo chefs are raising money for the Food Bank of WNY by participating in the Taste of the NFL the night before the Super Bowl.

Mike Andrzejewski and SeaBar and Frank Mercado of the M&T Executive Dining Room will be helping feed about 2,000 guests at the San Francisco soiree, along with chefs from every NFL city, and Canton, Ohio, home to the NFL Hall of Fame. The Buffalo bite this year will be a pork shiumai dumpling with spicy Napa cabbage slaw and soy-garlic dip.

Pork shumai dumplings will be served by SeaBar at the Taste of the NFL in San Francisco at the Super Bowl.

Pork shumai dumplings will be served by SeaBar at the Taste of the NFL in San Francisco at the Super Bowl.

The chefs donate the food and their time to the event, part of SeaBar’s support of the food bank, Andrzejewski said. Andrzejewski said that in the last three years, the event has helped raise $30,000 for the Food Bank of WNY. See support.tasteofthenfl.com and click on Buffalo Bills to donate.

“Every dollar can mean three meals for the hungry here in Western New York,” Andrzejewski said.

Send restaurant news to agalarneau@buffnews.com

There are no comments - be the first to comment