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Dunbar Berdine, the chef who shaped Black Rock Kitchen & Bar into an Amherst Street fixture, has left for North Tonawanda.

He’s running Dockside Bar & Grill (153 Sweeney St., 693-3600), across the street from Remington Tavern, the Mark Hutchinson and Paul Jenkins place. Dockside is closer to the canal, and its menu is closer to the casual end of “upscale casual.”

It opened March 14. There’s a jumbo Hawaiian prawn cocktail on the menu, but also a fish fry. Most of the menu will be standards, but there will be daily entrée specials. His fried chicken should be a regular, he said.

Owner Jason Sheppard hired him to run the kitchen, as a year-round place, Berdine said. One thing customers should notice is freshly prepped basics like french fries, Berdine said.

“One of the things we got away from was going things out of the freezer,” he said. “It’s not that place any more.”

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Jon Karel is coming back to Buffalo, as an owner of a cocktail-centric Theater District restaurant.

Josh Miles, an owner of  The Revelry  in Rochester, said the Revelry crew is opening a new restaurant this summer in Buffalo’s Theater District. It’ll be called Blood and Sand, after a classic cocktail.

It should open midsummer, Miles said, declining to give the address. It’ll be 20-30 bar seats and 50 dining seats. “We are a cocktail bar with a focus on ways of the past, blended with the new,” he said. The dining menu is going to be “retold classics,” he said, “some of the things we’ve come to love in Western New York as retold by our chef.”

Karel will be one of the owners and run the drinks operation, he said. Karel, a progenitor of Buffalo’s craft cocktail movement at Vera Pizzeria, left last year to be The Revelry’s bar manager.

“The right opportunity came around, and we found a great spot,” said Miles. “Jon Karel is coming back to Buffalo, and he is one of my business partners in the deal. He is going to be running the cocktail program and craft the entire thing.” 

Karel will continue to curate the cocktail program at The Revelry, Miles said. “We’re just looking to grow a branch, if you will.”

Lunching: Bacchus, the fine dining standard of Chippewa (56 W. Chippewa St., 854-9463) starts serving lunch May 6. Chef-owner Brian Mietus said he’s serving soups, salads, sandwiches and more Tuesday through Friday from 11:30 a.m. to 2:30 p.m.

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