Although its opening hasn't received quite the fanfare of Buffalo Proper and The Black Sheep, Bryan Bryndle's oyster and salumi restaurant -- named Billybar -- has been shucking oysters and building charcuterie boards in Williamsville for just over two weeks.
While we were given a rough idea of what to expect from the announcement that the Tabree owners and chef would branch out, we've finally snagged the restaurant-bar's opening menu [see bottom].
Billybar's focus on fresh fish and charcuterie is a bit of a foreign concept to Buffalo, as Bryndle explained to News Food Editor Andrew Galarneau in May.
“Nobody’s doing this closer than New York City,” said Bryndle, whose new eatery at 5590 Main St. is the site of an old Coffee Culture. “When you walk in the door you’re going to see baby Balthazar, with a pile of clams, and oysters, and lobsters, and behind it, salumi.”
For the unfamiliar, salumi is Italian cured meat that's typically made from pork. Chef Wieszala's cured meats at Tabree were explored in-depth by Galarneau, who highlighted the farm-to-table process in a March Out to Eat.
The menu is intentionally small, as Billybar hopes to create a loud, edgy atmosphere where fresh, artisanal food is complemented by stellar cocktails. See the cocktail menu below the full food list.