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Oliver's 80th celebration unveils new look, new chef

Oliver’s celebrates its 80th anniversary next week by offering a menu of specials from its brand-new chef in its newly renovated Delaware Avenue space.

The restaurant, at 2095 Delaware Ave., was built in 1936. It’s the longest-lived fine dining restaurant in Buffalo. Owner David Schutte said the extensive updating aimed to refresh Oliver’s in a manner befitting the restaurant’s place in the Buffalo restaurant landscape.

“We have completely reconstructed our backbar, added new lighting, repainted and redecorated the entire dining room, and added numerous new pieces of beautiful artwork,” said Schutte, who bought the restaurant in 2013. “In addition to interior renovations, we have brought in some of the best young talent in the culinary scene in Buffalo,” he said.

Executive Chef Ross Warhol, and Brandon Ford as wine director and dining room manager, will carry on Oliver’s combination of innovation and quality, he said.

Ford, who is from Indianapolis, moved to Buffalo in 2007 to attend graduate school at the University at Buffalo before getting into the restaurant business.
Warhol, a Hamburg native, who started his culinary career at Daniels, was the Athenaeum Hotel’s chef before leaving the Chautauqua Institution landmark in 2013. He took over the kitchen at the Pelican Club, in Galveston, Texas, where he worked until earlier this year.

The anniversary menu will be based on menus from the restaurant’s past, updated with modern ingredients and technique, Warhol said. It will be offered for a weeklong celebration from May 23 through 29, except for May 25, when Oliver’s will close for an invitation-only party. Dishes include frog's legs Provencale, milk-fed veal and mushrooms Marsala, cold beef tongue with potato salad and soft-shell crabs with lemon-caper butter.

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