Our previews of interesting/fun food happenings.
Jun 7, 2012
Open: Mike A @Hotel Lafayette
The restored Hotel Lafayette is, according to some, ushering in a new Golden Age for downtown Buffalo. After a recent visit, I have to say I agree. It has transformed the feel of the city blocks that surround it, and once you step inside it is impossible not to be swept up in the sense of change and renewal that inhabits every inch of the majestic hotel.
Adding to the building's style and grace is the latest from chef and restaurateur Mike Andrzejewski. Mike A@Hotel Lafayette has opened its doors and is accepting reservations for dinner. Its luxe bar, located across the hall, is open as well, mixing modern cocktails that rival the best in town.
The vision for the restaurant, according to Andrzejewski, is to provide impeccable service and remarkable food that pay homage to the hotel's history. Chef Edward Forster, a Buffalo native, has returned from cooking in some of the best kitchens in the country to bring Andrzejweski's re-imagined menu to life. Take for example the thoughtfully interpreted classic, Veal Oscar, shown in the picture above. The milk-fed veal is succulent and flavorful, perfectly augmented by dollops of luxuriously thick Béarnaise. Here, the tarragon typically accompanying this sauce is represented in two ways, with fresh leaves carefully placed upon the dish and also with a pliable green wave of tarragon flavor, woven through the plate. The veal demi-glace, asparagus, and crab retain their original form, anchoring the dish. Edgy? A bit. Delicious? Absolutely.
You can read more about Chef Forster in the July issue of Buffalo Spree, and you can catch an interview with Chefs Andrzejewski and Forster on Side Dish, my bi-weekly segment on WKBW's Channel 7's Eyewitness News next Wednesday, June 13.
We have a copy of the opening menu (subject to change) for your perusal. Be sure to call for reservations.
Onion Soup 12
Braised Oxtail, Thyme Leaves, Emmental Cheese
Jumbo Shrimp Cocktail 13
Tomato Horseradish Terrine, Rice Cracker, Lemon Wedge
Wagyu Beef Tartare 16
Truffled Yolk, Watercress Leaves, Toasted Pinenut
Lyonnaise Salad Terrine 9
Poached Egg, Smoked Bacon, Frisee Lettuce
Seared Scallop 15
Black Olive, Spanish Chorizo, Fava Bean
Corn & Clam Chowder 11
Charred Corn, Bacon Chips, Celery Leaves
Gem Wedge Salad 8
Crispy Onion, Gorgonzola Cheese, Tomato Carpaccio
Foie Gras Duet 19
Torchon and Cannoli, Pickled Strawberry, Spiced Maple
Roasted Bone Marrow 14
Caper Salad, House Pickles, Griddled Toast
Dover Sole Almondine 48
Sherry Butter, Haricots Verts, Almond Froth
Veal Loin Oscar 48
King Crab, Bearnaise Espuma, Green Asparagus
Chicken Roulade Kiev 30
Butter Ravioli, English Peas, Pearl Onion
Prime Lamb Rack 56
Charred Eggplant, Puffed Garlic, Zucchini Jam
Poached Lobster Thermidor 42
Dutchess Potato, Braised Fennel, Pernod Bisque
Magret Duck l'Orange 38
Pine Gnocchi, Broccoli Rabe, Orange Jus
Prime Rib Cart 36
Potato Puree, Roasted Asparagus, Natural Jus
Japanese Grade #9 Australian Purebred 12oz Strip Steak 88
8oz Filet Mignon 42
16oz Bone In, Dry Aged Strip Steak 44
Seared 36oz Tomahawk for Two 74
-All served with Potato Puree, Roasted Asparagus, and Cabernet Sauce-
391 Washington St., Buffalo 14203
Hours: Su-Th, 5 p.m. – 10 p.m.; Sat, 5 p.m. – 11 p.m.