There’s something really special about being near water. We know as Buffalonians that we’re lucky to have a lot of it surrounding us, and we surely don’t take it for granted during the warmer months when we can take advantage of it. The new Britesmith Brewing Company in Williamsville is conveniently located right on the creek that leads to Glen Falls, and the view from pretty much anywhere in the brewery extend immediate relaxation. ~*Those water vibes*~
While Britesmith is not yet doing a set brunch menu or brunch specials, the Sunday Funday feeling is hot and their house bloody mary absolutely hits the spot. One of the most important things to note about what’s happening over at Britesmith is that Ross Warhol is the executive chef. Ross is also the head chef at Oliver’s and has worked at Alinea in Chicago, which was featured on an episode of Chef’s Table. So, yeah, he’s a pretty big deal and knows how to concoct a meal that will leave an impression on you.
There truly wasn’t a thing that I looked at on the menu that I didn’t want to order. Their menu features all the typical suspects – pretzel bites, nachos, mac and cheese, pierogies, wings, etc. – and a whole slew of non-typical suspects, all sure to please. We ordered the beet deviled eggs, the smoked trout dip, the wood-fired shishito peppers, a duck poutine special and the lobstah pizza. A pretty solid and brunchy sounding order despite no brunch menu, wouldn’t you agree? Order me up a cold brew coffee nitro draft and we’re in business.
While everything really hit the spot, the smoked trout dip was a crowd favorite, and I was slamming the shishito peppers like peanuts. The creaminess and flavor of the trout dip was a real delight and I’d return just to indulge in that dish myself. The deviled eggs were a nice addition to the table with a nice crunchy bacon sprinkling gracing each egg. The shishito peppers were salted perfectly and had great texture.
I knew from the moment I saw it on the menu that the lobstah pizza would be my weakness and I was right. Creamy, buttery, lump, juicy pieces of lobstah with garlic, mozzarella, and fontina. It’s not often that we see lobster pizza on a menu in WNY, but I know one thing for sure – if I do, I’m ordering it.
For dessert we got the bread pudding and old fashioned bacon donuts. The bread pudding comes out in a skillet with a scoop of vanilla ice cream on top and it couldn’t be better if it tried. Likewise, for the warm little donut pillows with the savory bacon crumbs scattered atop. My mouth is watering again just thinking about this meal. I cannot wait to go back when they drop some brunch specials and I think you’d agree once you go!
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Britesmith Brewing Co.
Location: 5611 Main St, Williamsville, NY 14221
Hours: Monday – Thursday 4pm-10pm, Friday & Saturday 11am-11pm, Sunday 11am-10pm