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Galarneau's top 20 restaurants: Tabree - 10 plates

*Excerpts from Andrew Galarneau's 10-plate review of Tabree:

"Service was top-notch. Our server was personable but unobtrusive, and technically adept, from fumble-free silverware replacement to apres-course crumb scraping to an appropriate wine recommendation."

"I am giving Tabree my highest score because of an extraordinary meal from start to finish and impeccable service."

*Read his full review from Oct. 10, 2013

Handmade potato gnocchi, with local vegetables, homemade ricotta and fresh herbs in the kitchen at Tabree. Despite former head chef Bruce Wieszala's departure, there remains a focus on fresh, local ingredients. (Robert Kirkham/Buffalo News file photo)

Handmade potato gnocchi, with local vegetables, homemade ricotta and fresh herbs in the kitchen at Tabree. Despite former head chef Bruce Wieszala's departure, there remains a focus on fresh, local ingredients. (Robert Kirkham/Buffalo News file photo)

*Link to Tabree's menu (note: food from photos in the News' last review may no longer be available)

*Recent articles related to Tabree:

-- Tabree brings on new cooks, implements new menu
-- Announcement that Bruce Wieszala would leave Tabree for Bourbon & Butter
-- Tabree owner Bryan Bryndle opens BillyBar, which gets reviewed

*See a photo gallery from Tabree

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