The dishes I enjoyed the most at Elm Street Bakery, which I reviewed in Thursday's Buffalo News, were good-looking as well as delicious. Since Chef Brad Rowell tries to change up the dinner menu to take advantage of the best local produce and flown-in seafood, some of these might not be on the menu when you visit.
But go anyways. Even though I only ate dinner there once, I am confident that you'll get the chance to try something as good. Or better.
The vegetable tartine above, on vollkornbrot, piled fresh fava beans, foraged fiddleheads, snap peas, artichoke hearts, radishes and radish greens, all lightly dressed with lemon oil, on creamy house-made ricotta.
There was another tartine when we visited a few weeks ago. Based on a slice of baguette, above, its protein was cured swordfish belly, and it was adorned with slices of radish that reminded me of fins. With capers, anchovy aioli and celery leaf, it reminded me of a tunafish sandwich, except better.
Here's a plate of Surryano ham with crackly-crusted ESB baguette.
Baguette close-up, to show crust detail:
Burrata and roasted baby beet salad:
Here's the margherita pizza, made in the wood-fired oven like all ESB's pizzas and entrees.
One such entree was the swordfish with roasted fennel and farro: