Name Change and Good to Go
The opening of Buffalo Proper, formerly known as Blood and Sand, has been much hyped and for good reason. The new bar/restaurant, previously Laughlin’s at the corner of Franklin and W. Tupper, brings together a pioneer in Buffalo craft cocktails in Jon Karel, and one of western New York’s premier chefs in Edward Forster. Buffalo hasn’t seen a lineup like this since the French Connection. According to the new Buffalo Proper Facebook page, they will open their doors Friday, August 15.
Karel was one of the driving creative forces at Vera Pizzeria. He left last year with an offer to create a new craft cocktail joint in Rochester (The Revelry), which by all reports he did quite successfully. Now he returns to Buffalo to put his fingerprints on another original.
Chef Edward Forster is a native of North Tonawanda, a graduate of the Culinary Institute of America, has worked under some of the world’s greatest chefs (see Buffalo Spree) and was the recipient of 10 out of 10 stars from the News while chef at Mike A @ Hotel Lafayette.
Both men are considered artists in their own right, are passionate about Buffalo and what they do, and plan to raise the bar for food and drink in western New York.
With all that said people are excited. What can we expect? Here ‘s a taste:
Beverage:
We know the cocktail menu will be something special. When the original name of the restaurant was still intact, we would have gone out on a limb and said Blood and Sand will be on it. Now, who knows. Beyond that it is likely to be imaginative and an ongoing process. We’re guessing there will be a nice selection of local craft beer. The Revelry offers a long and impressive wine list – let’s hope.
Food:
Buffalo Spree recently published this list as some possibilities for the menu. Chef Edward is passionate about offering the best and freshest ingredients possible, and likes a little whimsy with his food, so we’ll see:
Tartines
Rabbit terrine, armagnac, braised apricot, pistachio, grainy mustard, goat cheese, rocket arugula
Quick house ricotta, shaved fennel, absinthe, red onion, charred honeydew, fennel fronds
Small Plates
Sliced raw scallop, buddha’s hand vodka jus, pickled celery, celery root, tender leaves
Oles’ carrots, spruce bitters, orange, harissa, cardamaro streusel, spruce tips,
Mezcal-cured salmon, house crème fraiche, nopales, puffed skin, cilantro
Shared Plates
Brown ale braised pork shoulder, fermented cabbage, braised potato, burnt bread vinaigrette
Bone-in fluke, crispy caperberry, brown butter lemon purée, limoncello-glazed haricot jeune
Desserts
Bourbon-washed cow’s milk cheese, candied thyme, apricot bourbon jam
Chocolate mousse, blackberry dolcetto puree, cocoa pebbles
Buffalo Proper Details
OPENING DATE: August 15, 2014
WEBSITE | FACEBOOK | SOB LISTING
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