Western New Yorkers no longer have to venture to New York City for Restaurant Week! The New York State Restaurant Association in conjunction with WNY Local Food Service is bringing Restaurant Week to Metropolitan Buffalo, March 23-29.

Chefs at locally owned and operated restaurants have been asked to construct three-course, fixed price menus that cost $20.09 per person, excluding tax and gratuity. Each menu comprises a main course paired with an appetizer, aperitif, or dessert. Some venues are offering tasting menus for both lunch and dinner. If you want to view menus before committing to venues, visit www.localrestaurantweek.com. You can also search restaurants by name, neighborhood, and cuisine.

Michael Andrzejewski, owner and executive chef of SeaBar Restaurant, was one of the key initiators in bringing Restaurant Week to Buffalo. “It’s a platform for our own economic stimulus,” he says. “Nobody is going to help Buffalo but Buffalo itself, and this is a great opportunity for Buffalo’s businesses to help themselves and each other. At the same time, diners can save money and enjoy themselves while still supporting local restaurateurs who are such a vital part of Western New York’s culture.”

Indeed, Buffalo and its surrounding suburbs constitute a melting pot of ethnicities and cultures. The event should provide patrons with an affordable, well-rounded dining experience and expose people to a wide array of cuisines and cooking styles.

There’s no shortage of global fare to choose from. Expect to find American bistro fare, Cuban, French, German, Greek, Indian, Irish, Japanese, Lebanese, new Mediterranean, northern and southern Italian, Polish, Spanish tapas, and more.

The event may also entice people to venture into new neighborhoods. Some of the suburban participants include Curly’s Grill & Banquet Center in Lackawanna, David’s in Orchard Park, the Roycroft Inn in East Aurora, SeaBar in both Williamsville and Buffalo, and Siena in Snyder. If you’re interested in Buffalo’s gastronomic offerings, you may want to check out Encore, Fiamma, Sample, Tabree, Trattoria Aroma, the Wine Thief, and newcomer 31 Club. Chow Chocolat and Chocolate Bar are offering tasting menus for dessert lovers.

Restaurant Week, welcome to Buffalo! Reservations are strongly recommended.

Falafel Bar’s Elmwood location is no longer open but there’s good news for Mediterranean food lovers in North Buffalo.  Owner/Executive Chef Oded Rauvenpoor recently opened Falafel Bar across the street from UB South Campus (3476 Main Street, Buffalo, 716.831.3822). 

Customers can embark on an authentic Middle Eastern experience as they witness their food being prepared at a counter displaying various ingredients. The main menu is similar to Falafel Bar’s Amherst & Allentown locations but new additions have been added like Schawarma (marinated chicken, beef or lamb) and Gyros (sandwiches made usually of beef or sliced roasted lamb, onion, and tomato on pita bread).  There will also be a new line of Middle Eastern hamburgers, including vegetarian versions.  Customers will be able to make their own sandwiches, whether they choose flat pita or pita pockets. 

The Evanstown Plaza welcomes Thai Orchid Café (416 Evans St, Wmsvl, 565.2094).  Open for lunch & dinner, patrons can munch on crispy spring rolls, Pad Thai, and Penang curry in addition to a myriad of dishes incorporating poultry, seafood, beef, and vegetables. Lunch specials are available Mon-Fri (11:30 am-3 pm).  

Also new to the burbs is Saigon Bangkok  (8080 Transit Road, Wmsvl, 632.8884). Open seven days a week for lunch, dinner, and takeout, the family-style restaurant features a smaller bill of fare than the Boulevard’s menu… plus new additions from the kitchen! Staples like sweet & spicy soups and salads, chicken satay skewers w/ Thai peanut sauce, and summer rolls are still available. If you feel adventurous, try the Vietnamese pancakes stuffed with shrimp, pork, onions, and bean sprouts. Entrees are plentiful and vary from colorful curry dishes cooked in clay pots to stir-fried rice dishes and sweet & spicy noodles. Lunch specials are also available Mon-Sat (11 am-3 pm).

Kabab & Curry Express  (3268 Main Street, Buffalo, 832.3822) is now open for lunch, dinner, and take-out (11:30 am – 8 pm). Located across the street from UB’s South Campus, the venue & menu are significantly smaller than the Williamsville location but still seats 25 people and serves traditional Indian & Pakistani dishes. Chicken Tandoori and Makhani (i.e. butter chicken) are served daily in addition to Chicken and Veggie Briani. If you enjoy dipping Naan bread in flavorful sauces, try Matar Paneer (green peas w/ homemade cheese in a light sauce) or Channay Masala (chickpea sauce flavored w/ a light curry). To view an online menu, visit kababandcurry.com.

This month, Buffalo’s theatre district welcomes Encore (492 Pearl Street, Buffalo, 931.5001). The two-tiered supper club is situated in a NYC-style brownstone possessing charming elements like exposed brick walls, hardwood floors, subtle lighting, and four working fireplaces. Downstairs encompasses a full-length bar, candlelit tables, cozy private booths, and a spacious back patio that will host a happening bar scene with live music during the summer. A lofty upstairs reveals a more formal dining atmosphere where patrons can linger over dinner. Founded by a trio of Buffalo-born gentleman, they recruited Executive Chef Christopher Daigler from Oliver’s acclaimed kitchen and devised three menus to accommodate diverse cravings. There’s no shortage of edible options. The Bar menu serves casual-chic fare like French onion soup, caeser salad adorned with grilled shrimp, angus beef burgers, and house-made parmesean frites with truffle aioli. The Dinner menu offers a broad range of appetizers & entrees incorporating American Bistro, French, and Italian cooking. Kid-friendly meals like tomato soup served with grilled cheese bites and chicken fingers are also available for patrons who want to treat their children to dinner before the theatre. The last menu is strictly sushi and will be prepared by Omakase Get, former chef/owner of Pangea. Reservations for large dinner parties are strongly recommended.