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A small group will gather at midnight Saturday to eat brains. Veal brains, done in classic French style - tete de veau - will be one of seven courses in Rue Franklin Chef Corey Kley's turn at Midnight Mass. It's not a religious ceremony, but a culinary event, the latest in a series of pop-ups hosted by Ellen and Steven Gedra at The Black Sheep, 367 Connecticut St. At Mid…

Buffalo

In the ever-changing world of Buffalo fine dining, few places have stood the test of time like Rue Franklin. And on the menu of the French-inspired restaurant, nothing has pleased customers longer than the ile de flottante.The puff of meringue, floating on a sea of crème anglaise with a lacework of crunchy caramel and toasted almonds, has been on the menu since it became a…

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Restaurant years are like dog years. Five years can be a memorable place’s lifetime, 10 years a “great run.” Yet longevity is no guarantee of excellence by itself. Some of the longest-lived places are fueled by diners’ fond memories more than fine food. Which brings us to Rue Franklin, one of the most highly regarded restaurants in Buffalo since…