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Food and Drink

Buffalo Proper, a prominent Buffalo cocktail bar, held its last service Saturday. Owner Jon Karel said the closing was forced by financial shortfalls. "I'm sorry to everybody that we let down," said Karel. "I really appreciate everybody that has supported us for the last five years. It's been an honor and privilege to serve everyone." Karel opened the restaurant a…

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Buffalo Proper Chef Edward Forster and Beverage Manager Jon Karel have been invited to present a showcase dinner at the James Beard House in Manhattan. The June 15 dinner starts at 7 p.m., and $170 tickets are available to the public; go to jamesbeard.org/events/buffalo-proper to purchase. The Beard House, once the home of the famed chef and celebrator of American regiona…

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Cold weather calls for warm beverages. As the holidays give way to slush and stilettos yield to salt-crusted boots, Buffalo beverage aficionados seek out something to soothe the transition. The area’s best bartenders and baristas spend weeks crafting the cocktails and coffees that embody the season, many of which are twists on old favorites.At Buffalo Proper (333 Franklin …

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Four bartenders and four judges sized up the Buffalo cocktail scene’s progress in the fourth annual Industry Night cocktail competition last week. It started Monday night and ended in the wee hours of Tuesday, and in the end the outcome was familiar. Tony Rials, of Bourbon & Butter, won for the fourth year in a row, with his “No Talking, Just Head” cocktail, a Hornito…

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At Buffalo Proper on Franklin Street, visitors can expect three things: Executive Chef Ed Forster’s food will be more creative than most Buffalo establishments, general manager and founder Jon Karel’s potables will offer an interesting interplay of flavors and someone will climb or bang on something before the night is out. That’s just how a proper Buffalo Proper night goe…

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Tony Rials shaves down a chunk of crystal clear ice and drops it into a highball. He measures an ounce of this, a dash of that and a dropper of something else into a shaker, stirs vigorously and then strains it – twice – over the ice. He pinches the oils from an orange peel and swirls it around the edges of the glass before sliding the drink toward the customer with a smil…

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Trying to surprise restaurant customers is a mission fraught with peril. Two, three or more experiments might soar, only to have customers remember most vividly the one that blew up on the launch pad. Edward Forster of Buffalo Proper is a daredevil chef. In the former Laughlin’s space, Forster offers a brief menu in his own style – local produce elevated with technical ski…

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Dropped by Buffalo Proper last night to get my first taste of the new menu by Edward Forster, whose cooking impressed me at the late Mike A's at the Lafayette. Tried a few of his dishes, and drinks designed by Jon Karel. Left impressed, anew. It's too soon for a full review, but here's some first glimpses. We tried the Ginger Baker and Blinker cocktails ($10), which were …

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Buffalo Proper, the artist formerly known as Blood and Sand, opened its doors on Aug. 15 to much anticipation, from local foodies and cocktail-lovers alike. While the establishment's name was changed after a trademark dispute, the watering hole at the former Laughlin's at West Tupper and Franklin's last-minute name change did not lessen the crowds stampeding to the bar th…

Food and Drink

The buzz in Buffalo on Friday night will focus on a usually quiet corner of downtown, the corner of Franklin Street and West Tupper, where Buffalo Proper will officially open to the public at 3 p.m. today. While a friends-and-family party allowed the restaurant's head chef Edward Forster and mixologist Jon Karel to flex their muscles on Thursday, dinner reservations have …

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Buffalo Proper is opening Friday night, and by the time you read this it might be too late to get a table. The restaurant will have some walk-in tables available but is also taking reservations at 783-8699 and through OpenTable, said Joshua Miles, an owner. Owners of the much-anticipated restaurant at 333 Franklin St., first called Blood and Sand, explained their intent …

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Blood and Sand, one of the most-anticipated restaurants of 2014, will try to open for the public on July 24. "That is our target date right now," said Joshua Miles, an owner of the restaurant, at 333 Franklin St. Executive Chef Edward Forster will lead the kitchen, with Scott Crombie, who also formerly worked at Mike A's at the Lafayette. The drinks brigade will be led…