Norman Hart, a certified executive chef, was the recipient of the American Culinary Foundation Northeast Regional Educator Award last month at the regional conference in Pittsburgh. He will compete for the national title at a July convention in Orlando.
Hart is well-known and respected in this area. A graduate of the the Culinary Institute of America, he manned the kitchen at the old Pierce Arrow Restaurant in West Seneca, a groundbreaking restaurant at the time. He also presided at Tiddleybinks at the Niagara Club in Niagara Falls.
Hart was a teacher and mentor to many prominent Buffalo chefs, running an apprentice program at Samuel's Grand Manor and the Brookfield Country Club. He is currently an instructor at the Art Institute of Pittsburgh.
The Brick Oven Bistro, 4545 Transit Road, Williamsville, at the entrance to Sears in the Eastern Hills Mall, is the newest creation of Buffalo-based Vincent Carriere and his partner, General Manager Paul Webb.
The 130-seat dining room features an antipasto bar, a private table that seats 10 as well as a chef table. The room features a glass alcove overlooking the mall, and it has covered outdoor seating.
On the menu: many kinds of pizza, of course, including Grilled Vegetable and Smoked Salmon varieties, a build-your-own pasta bar, souvlaki and panini.
The bistro is open seven days from 11 a.m. to 9:30 p.m. When the patio opens, longer hours will take effect. For more information, call 631-2410.
If you have news of the local restaurant world, write to Restaurants, The Buffalo News, Buffalo, NY 14240, or e-mail firstname.lastname@example.org.
-- Janice Okun