Tabree owner Bryan Bryndle aims to bring a Big Apple style oyster and charcuterie bar to Williamsville.
He’s not sure what to call it yet, but the site is 5590 Main St., a former Coffee Culture, and he hopes to open by Aug. 1. It will be his second place with wife and partner, Tara Bryndle.
Fresh shellfish and the cured pork salumi of Tabree chef Bruce Wieszala will anchor the menu. “Nobody’s doing this closer than New York City,” said Bryndle. “When you walk in the door you’re going to see baby Balthazar, with a pile of clams, and oysters, and lobsters, and behind it, salumi.”
Starting this week, Wieszala and staff are expecting to turn two pigs a week into charcuterie, to make sure they have enough handmade salumi in stock. Oyster shuckers have been hired from Massachusetts and Rhode Island, Bryndle said. “It’s a talent, to be able to do that,” he said.
Share plates will be the main thing, food to have a party around, he said. Vegetarians should know they’ll get something special, too, he said. “We’re not just offering meat and shellfish.”
Eventually, Bryndle said, he’d like to offer lunch based on what’s good at the Spring Street farmers’ market on Saturdays.
“We’re all in on this concept,” said Bryndle. “Instead of the fine dining of Tabree, more of an indie-rock vibe, no linens, steel tables, a great patio. It’s going to be simple, loud and fun. It’s that edge we want.”
Clinton’s Dish, the Canalside food shack, plans to open Thursday with an upgraded lunch and dinner menu, with breakfast and beer on the way.
The ambitious street-food menu includes an obligatory cheeseburger and a sausage bomber, but also a grilled tofu banh mi, curried lentil fritters and hand-cut fries.
The breezy proximity to the Buffalo waterfront remains the same.
“We want people to be able to expect more than a hot dog,” said chef Kate Elliott, the Global Spectrum chef in charge of the overhaul. The menu tops out at the $8.50 cheeseburger.
Breakfast starts June 9, with egg sandwiches, scones and perhaps other baked goods, including some from Delish on Amherst Street. Free coffee will be served for the first month, Elliott said. It’ll be from the Golden Cup roastery on Jefferson Avenue.
“We’re going to feel it out,” Elliott said. There’s also six beer lines being added later this summer. There’ll be beer for sale every day, not just during concerts.
One concert-day addition will be a food truck and vendor corral, with 10 to 15 vendors adding their street food wares to the culinary mix. There will be a different mix of trucks, trailers and pizza ovens each night in a sort of food court, Elliott said. That will be in effect for the Thursday concert series and four paid concerts, she said.
“People will have more choices than ever down at Canalside,” Elliott said.
After more than a decade on Transit Road, Kabab & Curry is moving to 8445 Main St., formerly Hirsch’s.
The last day of meals at the old place was May 18. Hopefully the new place will be serving food by May 29, said manager Ansar Khan. The new place will seat about 200 with the patio open, about 155 inside. That’s bigger than the old place and will allow for more on-site banquets, Khan said.
The menu is being redone, with a turn toward the casual side that fits better with the new space, he said.
Kabab & Curry opened in April 2001, a few months before the September 11 terrorist attacks. That made it even harder than usual to convince Amherst residents to try Pakistani-Indian cuisine, making its first year in business tougher than the usual rookie year.
But the family restaurant, now led by Ansar’s father Tahir Khan, earned loyal customers and thrived. It’s been turning out curries, kababs and dosas for 13 years, including a popular lunch buffet that will continue at the new site, Ansar Khan said.
The spot at 484 Elmwood Ave. that was formerly Bistro Europa will become an outlet of a Midwestern sandwich shop called Erbert & Gerbert’s.
“Our concept, our brand is about flavor,” said Rustan Carpenter, who will run it with his wife Holly. They expect to open after the Fourth of July.
The menu will include soups and salads, but subs are the main event, from basic $5 foot-longs to $7.59 signature subs, such as the Quantro, a cranberry wasabi chicken sub, or the Titan, a turkey with pesto mayo.
“We introduce some unique flavor profiles in our sandwiches,” Carpenter said. “It’s not just a sandwich full of turkey that fills you up. It’s an eating experience.”
Send your restaurant news to email@example.com.