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Food and Drink

A restaurant must be a cut above the rest for News Food Editor Andrew Galarneau to award 10 out of 10 plates in a dining review. The food does not necessarily have to be perfect, but the entire experience -- from decor to efficiency to noise level -- must meet the lofty standards of a food writer who's eaten at hundreds of local restaurants. In light of his 10-plate revi…

Food and Drink

A restaurant must be a cut above the rest for News Food Editor Andrew Galarneau to award 10 out of 10 plates in a dining review. The food does not necessarily have to be perfect, but the entire experience -- from decor to efficiency to noise level -- must meet the lofty standards of a food writer who's eaten at hundreds of local restaurants. In light of his 10-plate revi…

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In three years and change, I’ve reviewed 173 restaurants in Western New York. (There are excellent places I haven’t reviewed yet, for which you have my apologies.) Of those, here are 20 places I recommend first. I rate restaurants on a scale of plates, with 10 being my top rating. Plates are an indicator of overall happiness, with quality of food, service, room and pric…

Food and Drink

*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 servi…

Food and Drink

The owners of Elmwood Japanese restaurant Sato are opening a ramen and noodle bar in University Heights. The space at 3268 Main St., formerly Kung Food, will offer Sato’s popular housemade ramen in a variety of styles. It also will feature soba, buckwheat noodles served either cold with dipping sauce, or hot in soup. “We just signed the lease, so we’re looking at probably…

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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 pick…

Food and Drink

Like all writers, Buffalo News Food Editor Andrew Z. Galarneau knows that his words can have an impact. But he is especially mindful of the effect his restaurant reviews can have. So he agonizes over what to say, how to say it and how restaurants should be rated on a 10-plate scale. In the nearly three years he has been on the beat, he has given only three 10-plate review…

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The 2015 season of Nickel City Chef adds Edward Forster of Buffalo Proper as the fifth member of the "home team." Those chefs will compete against other up-and-coming culinary talents in five live hour-long cooking battles this spring. Forster's cooking helped put Buffalo Proper on my list of best new restaurants of 2014. Tickets go on sale at 10 a.m. Friday. They usuall…

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The Village of Williamsville has no lack of places to get a drink. When BillyBar opened in the former Sweet Jenny’s shop on the corner of Spring Street, it aimed to broaden the definition of a Williamsville bar. It offers custom charcuterie and foie gras torchon, which few corner taverns offer as standards. Even though one of its sandwiches is filled with duck confit and r…

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With Bruce Wieszala leaving for Bourbon and Butter, owner Bryan Bryndle didn't have to look far for a new captain. Sous chef Dustin Murphy, trained by Wieszala, is fully capable of making the salumi that have become a favorite at Tabree and sister restaurant BillyBar in Williamsville, Bryndle said. “We’re going to put Murphy in charge of the kitchen, there’s no doubt abo…

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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.…

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Although its opening hasn't received quite the fanfare of Buffalo Proper and The Black Sheep, Bryan Bryndle's oyster and salumi restaurant -- named Billybar -- has been shucking oysters and building charcuterie boards in Williamsville for just over two weeks. While we were given a rough idea of what to expect from the announcement that the Tabree owners and chef would bra…

Food and Drink

Tabree owner Bryan Bryndle aims to bring a Big Apple style oyster and charcuterie bar to Williamsville. He’s not sure what to call it yet, but the site is 5590 Main St., a former Coffee Culture, and he hopes to open by Aug. 1. It will be his second place with wife and partner, Tara Bryndle. Fresh shellfish and the cured pork salumi of Tabree chef Bruce Wieszala will anch…

By Andrew Z. Galarneau Tabree owner Bryan Bryndle aims to bring a Big Apple style oyster and charcuterie bar to Williamsville. He’s not sure what to call it yet, but the site is 5590 Main St., a former Coffee Culture, and he hopes to open by Aug. 1. It will be his second place with wife and partner Tara Bryndle. Fresh shellfish and the cured pork salumi of Tabree Chef…