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Buffalo Proper is opening Friday night, and by the time you read this it might be too late to get a table.

The restaurant will have some walk-in tables available but is also taking reservations at 783-8699 and through OpenTable, said Joshua Miles, an owner.

Owners of the much-anticipated restaurant at 333 Franklin St., first called Blood and Sand, explained their intent on a Buffalo Proper Facebook page.

They cited the “deeper Buffalo spirit” of new generation of Buffalo restaurateurs as inspiration. “That’s the real Buffalo. The dream that is Buffalo to come.” The name Buffalo Proper is an “homage to the ‘real deal’ that we love most about our city.”

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When it opens, as early as this week, HandleBar will have some of the most interesting tables in town.

One will have a pedal-powered laptop and cellphone charging station, appropriate for a cyclist-centered place. Other tables will allow diners to race bottle caps through a bicycle-chain labyrinth, or style portraits with magnets and iron filings.

The bicycle-centric spot at 149 Swan St. (464-0454) hopes to open by the end of the week, said Sarah Schneider, an owner. The tables are just part of its elaborate décor, which includes cycling-inspired light fixtures and bar stools. “I want everything to be unique,” she said.

It’s meant to mesh with a bicycle shop next door in The Hub, a new apartment building with first-floor businesses. The place should have 36 seats inside, 24 on patio, full bar, craft beer and a diverse menu. Plus a bike rack, naturally.

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The lovingly restored Art Deco interiors revealed by the renovation of the former shoe store at 5 E. Huron St. are getting ready for their public debut.

Jim Guarino, chef-owner of Shango in University Heights, hopes Oshun, a seafood-centered restaurant with its own oyster bar, can be ready by the week of Aug. 18.

Built in the 1940s as an outpost of the Waldorf Lunch chain, the building’s worn interiors hid murals and terrazzo floors that Guarino and his designers strove to highlight. “The space just looks awesome,” he said. “The design and construction has exceeded my expectations.”

If you include the bar and the oyster bar, “we’re going to be about 130 seats,” Guarino said. It will serve lunch and dinner, with a full bar.

The menu will change weekly depending on the seafood market, “what we can get and what’s priced right.” Brett Brennan will be his sous chef at Oshun, in charge of the kitchen’s day-to-day operation.

“We had our fire inspection, and knock on wood, with final inspections I’m hoping that we’ll be able to open by the week of August 18.”

Open: Three months ago Route 62 Diner opened in downtown Lackawanna at the former Nelson’s Ridge space, 2723 South Park Ave., across the street from the basilica.

“It’s a ’50s- ’60s style diner with an all-American menu,” owner Yaser Afif said. That means shakes and chili fries, and the house specialty, Black Angus burgers like the Route 62 ($8.99), which weighs in at two-thirds of a pound and comes topped with blue cheese and onion strings.

There’s also a full diner breakfast menu, from eggs to Belgian waffles and French toast.

Send your restaurant news to agalarneau@buffnews.com.