The Facts
938 Kenmore Avenue, Buffalo | (716) 877.9419
WEBSITE | FACEBOOK
Open every day 5:00 pm – 10 pm
Price: $$$ – $$$$
Cuisine: Southern Italian
The Dish
Sinatra’s has been a favorite Italian restaurant in Buffalo since the early 80’s. Founded by John Sinatra in 1981, management was eventually passed to his son Michael who had been working there since he was a kid. Some people argue this is the best Italian in town, or any town for that matter. Regardless of your particular favorite, enough people choose Sinatra’s to keep them busy 7 days a week.
The Recommendation
Sinatra’s is one of those quintessential Italian American restaurants where regulars are family, friends are family and newcomers are treated like family. You’ll find the place busy most every night and for good reason. The bar tenders are a fixture and they know how to mix a drink. The kitchen’s creations are an artful balance of tradition and creativity where superb flavor reigns supreme. The food is some of the best we have experienced in Western New York.[sc:Centerpost-1-700-150 ]
The Menu
A large cut above the typical American Italian. Plenty of pasta and sauce, but also chicken, veal, and nice assortment of soup, salad, anti-pasti and a few chops. While they are not shy about getting top dollar for some of their upscale dishes, you’ll find plenty traditional southern Italian and Sicilian dishes at reasonable rates to keep you coming back. Pasta dishes start at $17.95.
The beer list is modest with some traditional favorites and at least one Italian. The wine menu is an impressive list of quality wines from Italy and the U.S.
The Story
We stopped in on a Wednesday to a full house, as is pretty much the standard. Couple that with the fact they are open seven days a week and you’ve got some kick ass business. Sinatra’s is located on an innocuous stretch of Kenmore Ave in a stand alone dressed in white.
The restaurant is moderate in size with one main dining room adjacent to a bar area that also accommodates diners. It is comfortably attired with woods and white table cloths, faux painted walls, and Tiffany style lights. The staff is knowledgeable and eager to make customers feel welcome.
We ordered:
Starters
Pasta Fagioli ($7.95)
What could be so special about a bowl of bean soup? A variety of beans, onion, celery, sausage, maybe some kind of pepper? Simply the best Pasta Fagioli I’ve ever tasted.
Calamari – almost a stew with peppers, olives, tomato, basil and fresh mozzarella.
If you’re a calamari fan you’ll likely dream about this for days afterward. This is a nice change from the deep fried version and a great way to get your squid fix. I wouldn’t hesitate to order two for an entree.
Linguini with White Clam Sauce – fresh clams, with a rich flavor of the sea. Just like mom used to make.
Ceasar Salad – Nothing too fancy here just a really well made Ceasar with plenty of lemon and fresh parm.
Roasted Sweet Peppers – roasted peppers enhanced with fresh mozzarella cheese, basil, aged balsamic vinegar and olive oil.
It seems so simple how can it taste so good? Quality ingredients, nice atmosphere, talented kitchen…yum
Entrees
Veal Chop -($42.95)
This was a magnificent display of a veal chop. At $42 it should be awesome. Thankfully it was – cooked to perfection, the flavor was as good as it looked.
Lasagna – $23.95 Layered with Braciole and ricotta.
First off, I’m a big fan of the sauce at Sinatra’s. I know everyone has their favorite. I think this ranks among the best. Not too sweet, not too acidic – just there to compliment the dish. The lasagna is made with slices of the house brachiole between the pasta sheets with traditional cheese and sauce. I thought about ordering the brachiole as I’d heard it was excellent. Always a fan of a good lasagna this seemed like the perfect marriage.
Veal Palermo ($34.95) – Veal Parmesan layered with eggplant Parmesan finished with the house red sauce.
Thin layers of both, breaded and cooked to a perfect tender – this was delicious.
Halibut (special) ($34.95) – lightly floured and pan sautéed finished with a white wine sauce with capers and lemon.
This was exactly how you always hope this dish will turn out but rarely does. Crispy on the outside, tender on the inside, full of flavor from the sauce and the sea.
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