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Learn how “third wave” coffee enthusiasts treat coffee with all the focus and care that goes into great wines at a March 30 seminar. Hosted by the Buffalo Niagara Slow Food chapter, the 6:30 p.m. presentation in Hotel @ the Lafayette, 391 Washington St., will include lecture and tastings. $5 suggested donation. It'll include presentations and samples from Public Espresso…

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This morning, and in mornings to come, Public Espresso's third-wave coffee kiosk inside Hotel @ the Lafayette will bring to downtown Buffalo some of the finest breakfast pastries, bagels and treats in all the land, by which I mean Erie County. Public Espresso offers fresh-roasted coffee made with an atomic-bomb-level focus on source materials, handling and production. Exc…

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Public Espresso is opening its first establishment Wednesday in Hotel @ the Lafayette. The opening will bring Buffalo its first "third wave" coffee kiosk, offering custom-brewed coffee backed by an artisanal approach to coffee bean sourcing, roasting and production. It opens in the lobby of the hotel, at 391 Washington St., at 7 a.m. It's located in what was once the hote…

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For an event like the International Institute of Buffalo's fundraiser, Buffalo Without Borders, how do you appeal to the masses of Western New Yorkers who might be a little hesitant to embrace unfamiliar foods and forms of entertainment? Well, chocolate is a good place to start. From 6 to 9 p.m. Thursday at the Hotel at the Lafayette (391 Washington St.), the fifth annua…

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One of the talents that wins chefs fans is the ability to elevate familiar flavors, to put pedestrian dishes in fancy duds and make them dance. Case in point, the pork belly appetizer that Chef Bruce Wieszala has started offering at Bourbon & Butter inside downtown's Hotel @ the Lafayette. It's on the specials menu now, but the $14 dish may join the regular card after…

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In the 1953 Ian Fleming novel “Casino Royale,” James Bond introduced the world to the Vesper martini, named for the beautiful and dangerous Vesper Lynd. Bond’s version is three parts gin, one part vodka, half a measure of Kina Lillet with a slice of lemon peel. Some say there’s never been a better martini. Enter Bourbon and Butter’s The Vesper?, an original take on Bond’s…

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Chef Bruce Wieszala is leaving Tabree to join Bourbon and Butter. Wieszala, known for his deft hand with locally sourced produce and charcuterie, will start at the Hotel @ the Lafayette restaurant Sept. 16, he said. Tabree owner Bryan Bryndle said he didn’t expect major changes at his Snyder restaurant, which received 10 out of 10 plates in an October 2013 dining review.…

Food and Drink

Mike Andrzejewski is opening his new space in the Hotel @ the Lafayette, called Bourbon and Butter. A lucky few got a sneak preview to sample some of the offerings, while the general public receives its first chance at the grand opening from 7 to 9 p.m. Thursday. Bourbon and Butter is in the Art Deco bar space on the northern side of the Lafayette, down the corridor from …

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Mike Andrzejewski’s transformed restaurant in the Lafayette Hotel has a name: Bourbon and Butter. After steering away from the luxe ingredients and prices of the former Mike A’s, the menu, under Chef Chris Daigler, is aiming squarely at comfort food with surprises. The menu includes small plates from $8 to $12, dishes like crispy pig ear salad, shaved foie gras and peach…