Similar to the drink menu, the food menu is small in size but well-curated, and focused on the very best of what local producers have to offer. But regardless of what the reviewers say, Raimondi wholeheartedly rejects any notion that the food cooked up by head chef Peggy Wong is merely an afterthought to the bar. Speaking of, it's the bar that has earned the Dapper Goose most of its hype thus far - served is a modest but carefully selected range of creative cocktails with a highlight on locally produced craft spirits from the likes of '''Lockhouse Distillery''' and '''Tommyrotter''', as well as an impressive wine list founded on European (especially French) vintages and a respectable selection of beer and cider too. He certainly had big shoes to fill - Mark Goldman, his predecessor in this space, is a local legend - and true to form, the old BRKB has been extensively reimagined in a style described by ''Step Out Buffalo'' as a "turn-of-the-century supper club feel", but which Raimondi and his staff prefer to call "classic French cottage": the walls are painted with pastel tones, giving a pleasant airy feel to the dining room that's perfect for the rustic wood of the furnishings and huge bar. The man behind it all is Keith Raimondi, an ] native who built his reputation at a series of increasingly trendy culinary hotspots in ] before returning to his old stomping grounds to pull off his crowning achievement. The Dapper Goose filled a longstanding void in the Amherst Street dining scene when it opened in September 2016 in the former home of '''Black Rock Kitchen & Bar''' - and it did so with aplomb the place began racking up accolades from satisfied customers and reviewers in the national (!) and local press almost from opening day.
0 Comments
Leave a Reply. |