Falley Allen Chef Chris Daigler, right, with Tim Schaedel at Bourbon & Butter. (Sharon Cantillon/Buffalo News)

Falley Allen, a restaurant named after Allentown namesake Lewis Falley Allen, opens tonight.

The 50-seat restaurant at 204 Allen St. was built into spaces formerly occupied by La Tee Da and Rust Belt Books.

The menu from veteran chef Chris Daigler mixes standard casual fare like burgers ($12-13), salads ($8-10) and flatbread pizzas ($10) with larger plates (roasted half chicken, $18) with an eclectic assortment of dishes.

Baked pistachio hummus ($9) will come with orange-olive salad and Lebanese flatbread. Side dishes ($8) include farro risotto and cheesy Hasselback potatoes. Chicken fingers ($12) get an extra-crispy coat of crushed ramen noodles.

The full bar menu includes custom cocktails, and bottled beer. But not draft beer, because the space under the restaurant's bar has no basement, Daigler said.

Daigler's extensive restaurant resume includes Danny Ocean’s, where he worked with Andy DiVincenzo. The "Billy Ogden's stuffed banana peppers" on the Falley Allen menu is his homage to the chef who popularized the dish in Buffalo.

Daigler later worked his way up to executive chef at Oliver’s, and most recently cooked for Mike Andrzejewski at the late Bourbon & Butter, in Hotel @ the Lafayette. His business partner is Encore owner Joseph Gugino.

The restaurant's kitchen will be open from 5 p.m. to 1 a.m. seven days a week, with the bar open until 4 a.m. Phone: 464-3903.

Send restaurant tips to agalarneau@buffnews.com and follow @BuffaloFood on Instagram and Twitter.

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