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FeedChef's choice / Brian Mietus
Mietus has a weakness for chocolate
kc kratt
Current restaurant: Bacchus
Years in current job: Seven and a half as partner
Current title: Executive chef, managing partner
Years in the business: Entire life
Formal education: New England Culinary Institute
Style of cooking: Traditional, French emphasis
Brian Mietus has worked in some of Buffalo’s loftiest fine dining restaurants, but has been executive chef of downtown’s Bacchus since its inception. Recent upgrades to the building complement the consistently well-prepared food and excellent wine list diners have come to expect from Mietus and staff.
Where do you like to go out?
Brian Mietus: I’m married with kids, and we work a lot of long hours, so I go home. Before I met my wife, I might have some after-work aperitifs at Mother’s.
What do you like to cook at home?
Hearty comfort foods, especially in the winter. Every Sunday, I’ll make a soup or slow cook some meat, or let a sauce simmer so the entire house is infused with the aroma of a warm, comforting food.
Do you have a favorite formal dish?
Seared foie gras, any day, all day. But it’s gotta have fruit, gotta be seared. I like pairing it with waffles or French toast.
What junk food do you eat?
My crave is Kit Kats, but I just eat a ton of chocolate. I’ve also recently developed a taste for the burgers at Five Guys.
Any food trend that drives you crazy?
I don’t dislike any food trends. As a classically trained chef with a French background, I think trends are good because they get people thinking out of the box a little.
What is the current state of the WNY restaurant scene?
It’s so saturated; we’ve covered all the bases. I like the locavore trend, and the foodie community that has developed in town, the elevation of all the local chefs, and bringing chefs together. I’m interested to see how downtown will change and grow as Canal Side opens up. And I’m a big fan of the food truck scene. It’s awesome, and I don’t think a truck parking on Chippewa is going to take away from my business. I offer a whole different experience here.
