Cocktail time
By Ann Blask
Photography by Jim Bush.
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The bar at Nektar.
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Nektar
Within weeks of opening last fall, Nektar, the urbane, Elmwood Avenue restaurant/lounge/martini bar, became THE place to go. It’s no surprise. Owner Stavros Malliaris, who also owns the ever-popular Ambrosia next door, sought some of the most talented artists and designers in the area to make his concept a reality. Architect Katherine Faust and artist Mark DiVencenzo set the mood, with lots of light wood and steel, frosted windows, and deep, rich color to accent the ceiling, and the small dining alcove behind the bar. Stavros gets the credit for the white filmy curtains and all the candles—adding a sexy softness to the modern look.
Another mood enhancement is a huge flat-screen, plasma TV, which is connected to a computer. It is programmed to show beautiful images of nature and scenery, which are choreographed to music from around the world.
The menu echoes the same international flair. Created by Buffalo native Gabriel Sorgi, who now works at a New York City restaurant, it is an imaginative combination of starters, flat breads, and entrées, all wood-grilled for distinctive flavor.
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The equally tempting hors d’oeuvre menu includes Rosemary Grilled Shrimp, Wood Roasted Blue Point Oysters, and a selection of wood-roasted olives.
The most intriguing menu of all, however, is the two-page menu of martinis. It includes everything from the Elegant Classic, made with gin or vodka, and a dash of dry vermouth, to exotic new variations, such as French Kiss, a combination of Grey Goose vodka, a dash of Grand Marnier, and a slice of orange. Heading the list of popular choices is the Stavoros Cosmo, a blend of Grey Goose, with a splash of cranberry, a dash of Cointreau, Roses lime juice, and fresh raspberry.
According to Malliaris, it all fits in with the name. “Nektar means ‘Drink of the Gods.’”
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Executive chef, Doug Obrochta, and his talented staff, which includes Jon Opera, Dave Stablewski, and Tom Warner, all culinary grads, are ready to offer you the best cocktail-hour treats in town.
Nektar
451 Elmwood Ave.
881-1829
open 4 p.m.- 3 a.m. closed Sunday
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12 large mushrooms
1 red onion, diced small
1 cup gorgonzola cheese,
crumbled
2 tbs. shallots, minced
2 cups chicken stock
half cup white wine
1 cup yellow cornmeal
salt and pepper to taste
Wash mushrooms and remove stems.
Sauté onions and shallots until caramelized, then deglaze with white wine. Reduce by half, then add chicken stock. Bring to a boil, then whisk in cheese, whisking constantly until melted. Stir in cornmeal slowly until all is added. Cook for three minutes on low heat, then remove from stove to cool.
Stuff mushrooms with mixture and place in baking dish. Add one third cup water to baking dish and bake at 350º for 25-30 minutes.
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“See you at the Zu,” is not an invitation to go and view the polar bears and giraffes, though sometimes things can get a bit wild. Zu Zon’s, with its jungle motif, and often a standing-room only crowd at the bar, is one of the areas most popular watering holes.
Owners Sue and Mark Warren, who also own Warren’s in Tonawanda, have put together a menu of traditional favorites, perked up with some exciting touches. They call it “casual food with attitude.”
For example, a first course dinner special is home-made pierogi stuffed with sauerkraut and Polish sausage. Another must-try is Chipolte Infused Crabmeat and Artichoke Gratin with seasoned corn chips. If you’re looking for something a bit more down-home, try the Zu Zon Meat Loaf, with peas, carrots, and, according to the menu, “gravy better than your mom’s.”
In addition to the dinner menu, there is also a separate bar menu in the Monkey Lounge, which includes sandwiches, (the famous meatloaf reappears in sandwich form) finger foods, and their famous Flying Shrimp. Great for sharing, it includes ten tempura battered jumbo shrimp, served with a special cocktail sauce. A personal favorite is the Chicken Spring Roll, with a raspberry teriyaki sauce and spicy mustard for dipping.
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Zu-Zon owner/chef Mark Warren.
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“Flavored vodkas and rums are very popular,” says Mark. “So too are some retro drinks, like Rob Roys, Sidecars, and Manhattans.” But since this is the Monkey Bar, why not try the Monkey Martini, made with Skyy Vodka, creme de banana and banana puree.
Adding to the fun, Zu Zon’s has live music on Wednesday, Friday, and Saturday nights.
Zu Zon American Grille
The Walker Center
5110 Main St., Williamsville
634-6123
open daily from 11:30 a.m., Sunday from 4 p.m.
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whole pineapple
10 peeled and deveined shrimp
10 inch bamboo skewers
(skewer the shrimp)
Tempura Batter:
1 cup all-purpose flour
half cup cornstarch
2 eggs
1 1 /4 cup water
In separate bowls, combine dry ingredients and liquid, then combine both mixtures. Dip shrimp and deep fry until golden. Stick cooked shrimp into pineapple for presentation.
Monkey Sauce
2 large red peppers, roasted,
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1 cup chardonnay
1 /2 cup chili sauce
2 tbs. horseradish
2 tbs. lemon juice
1 /4 cup chopped parsley
1 yellow pepper, roasted,
peeled, seeded and diced
1 large Poblano pepper, roasted,
peeled, seeded and diced
Tabasco to taste
Simmer red peppers and wine. Reduce by half, then puree and strain. Combine with other ingredients and refrigerate.
The Audubon Room
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The focus throughout is nature, from the attractive Audubon bird prints that decorate the small bar area and the dining room, to the expansive windows that overlook the patio, and the surrounding greenery. It’s just as pretty in winter, with tiny white lights trimming the trees and a small, picturesque gazebo.
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For nibbling, along with your favorite brew, there is a special Light Fare Menu, which is offered from 2:00 p.m. until midnight. In many cases this menu is all you need for a light dinner, or a late supper after taking in a movie, or an event at the university.
One of the standouts is Vegetable Focaccia Pizza, with a char-broiled herb crust, homemade roasted tomato sauce and fresh mozzarella cheese. A new addition, borrowed from the lunch menu, is the Mediterranean Cobb Salad, perked up with calamata olives and crumbled goat cheese.
If it’s more than a light meal you’re in the mood for, try Executive Chef Ryan Siford’s famous Risotto Crusted Tuna, wok fried with a hint of Asian spices.
On Saturday night, instead of the usual background music, an acoustic guitarist provides the easy-listening melodies.
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University Inn
2402 N. Forest Road, Amherst
636-7500
open daily 6:30 a.m. - midnight
Risotto Crusted Tuna
6 oz tuna steak
2 oz tempura batter
1 oz flour
salt and pepper
1 oz arborio rice (uncooked)
half oz julienne pickled ginger
Crush the raw arborio rice in a food processor. Season the tuna steak with salt and pepper. Coat it with the flour and dip into the tempura batter. Quickly roll the tuna in the crushed rice and place in preheated 350 degree oil. Cook for 3-5 minutes for medium rate-medium. Coating should be golden brown. Remove from the oil and drain. Slice the tuna in half on the bias. Place the ginger over the tuna.
Ann Blask is a freelance writer and partner at Visions Travel in Orchard Park
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