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Freshly baked brioche seared in butter. Chocolate pastry cream. Silky mousse fashioned from house-ground peanut butter. Bananas Foster sauce. Bacon-studded caramel. Candied peanuts. These are the components of The Elvis—a dessert so exceptional I can’t remember anything else I ate at the meal it capped. And that is saying a lot, considering it was served to me at The Blac…

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Steven Gedra, a leader in what I've started calling the New-School Buffalo restaurant movement, is giving a seminar on ancient grains Monday. Gedra, chef-owner of The Black Sheep, 367 Connecticut St., is the most wide-ranging chef in town. He recently offered lamb's head with brainaise sauce as a special. His taste is omnivorous, not just carnivorous, as in another recent…

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There's nothing occult about Midnight Mass, but there is communion, of sorts. It sure does draw true believers. Midnight Mass is the pop-up dinner series hosted by Steven and Ellen Gedra of The Black Sheep, 367 Connecticut St. It's been a sought-after ticket despite the fact that it serves people dinner at midnight Saturday, after most restaurants close. That's because i…

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Sunday brunch starts at The Black Sheep, 367 Connecticut St., on March 29, reports chef-owner Steven Gedra. Dishes will include rosemary-basted Oles Farm eggs with Parmigiano Reggiano, greens, and polenta; assorted scones with housemade jams and butter; smoked T-Meadow ham with eggs, biscuit, creamed greens; and corned beef hash and eggs, called H.R.E.A.M. That stands for…

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Let's get one thing clear right up front: Steven Gedra has a thing for feet too. And tails, ears and organs, truth be told. An early hit at his previous restaurant, Bistro Europa, was a feast centered around a pig's head. Kidneys and brains and stuffed pig trotters have sold out as specials. At The Black Sheep, his new place at 367 Connecticut St., whipped spiced lard is a…

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Buffalo restaurants are fed almost exclusively by the modern factory farm complex. Ingredients roll along the conveyor belts and highways of North America, emerging from the kitchen on your plate. The system has groomed diners to expect tomatoes in January and menus with the predictability of atomic clocks. At The Black Sheep, their handsome new Connecticut Street restaura…

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Hungry people interested in the development of dining possibilities in Western New York can now add a “Grain of Salt” to their diet. “Grain of Salt” is a podcast, an audio recording of conversations between people involved in the local restaurant world, from chefs to farmers. The second episode, released last week, features chefs at two new restaurants – Edward Forster of…

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Got to have dinner at The Black Sheep last night. Ellen and Steven Gedra's new place, 367 Connecticut St., has been open less than a month. The former Golden Key Tavern has been extensively remodeled. Its 60 seat capacity is double that of Bistro Europa, their last place. The front: And rear doors from the patio: In that time, the most-raved about dish has been the …

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Since The Black Sheep opened last week at 367 Connecticut St., I've gotten an unusual number of questions about its new menu, which I could not answer, since I haven't been there yet. Like any restaurant starting up service from scratch, the kitchen has run out of some of its most ordered items. Chef-owner Steven Gedra said that he's already prepared and sold three pigs w…

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Two of Buffalo’s top chefs are offering a one-off dinner July 30 with a wild and wooly menu. “We just kind of got weird when we were talking,” said Steven Gedra (shown above with his Beets Five Ways appetizer). The guy he was talking to was Mike Andrzejewski, who runs SeaBar, Tappo, Cantina Loco and the recently refocused Mike A’s at the Lafayette. That’s where the July 3…