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New menu, new cooks at Tabree

Tabree owner Bryan Bryndle is overhauling his Snyder fine dining restaurant.

Starting April 14, the menu will be refocused to French steakhouse. Bryndle is considering a new name, Entrecote, to reflect the change for his restaurant, at 4610 Main St. Entrecote is a French term for a cut of sirloin steak.

“We’re going to lose the American-slash-Italian cuisine that we picked up when we moved out to Snyder,” Bryndle said. “I started serving pinot grigio and crabcakes. Now I think people are more in tune with the program.”

House-made charcuterie is over. It’ll be meat-and-potatoes with a French twist, he said. “Big meat and seafood French style, a lot of stuff on the grill,” he said, and dishes like moules frites and escargot.

Bryndle is changing cooks too. Executive chef Dustin Murphy’s last day will be April 11. Adrian Bylewski and Chris Keller will be "chefs-de-cuisine," but neither will be appointed chef, which is French for "chief," by the way. “I’m doing it the way I used to do it,” Bryndle said. “I’m in charge.”

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