Buffalo and WNY has some amazing places to eat. At Bull Run you will decide the best place! So far we have big wins by Bocce Club Pizza (Anchor Bar), Brennan's (Trattoria Aroma), Cantina Loco (Tempo), Charlie the Butcher (Salvatore's), Chiavetta's (Red Pepper), Duff's (Oliver's), Gadawski's (Mulberry), Hutch's (Lombardo), the Left Bank (Lake Effect Diner), Lloyd's (Kentucky Greg's Hickory Pit), Grover's (Mooney's), Gabriel's Gate (Old Man River), and congratulations for a very lopsided win by Dick & Jenny's (Pano's). Up next is Rue Franklin vs. Chef's.
Rue Franklin Website Dinner Menu
Rue Franklin is Buffalo's true upscale french cuisine restaurant. My wife and I had an amazing meal. We did not sit on the patio but next time for sure. Yelp! review:
I love going to The Rue. This is what fine dining should be. I've always gone with the Prix Fixe option for $35.00 you get a starter, main course and a dessert. I highly recommend the Ile Flottante for dessert (make sure you tell your server you want this as they often sell out of them and you should order it at the beginning of your meal)
From the website:
For many years, anniversaries, holidays and special occassions have been celebrated at this intimate, welcoming restaurant. The creative menu has a definite French accent, complemented by a well thought out wine list. Service is gracious and unpretentious, consistent with the understated decor.
A bit more...
- Just a short walk from Buffalo's theatre district, downtown hotels and the Convention Center
- Dinner served: Tuesday thru Saturday 5:30 to 10:00 pm
- Bar service: 5:30 pm to midnight
- Credit Cards: Mastercard, Visa, American Express, Diner's Club and Discover
- Reservations: Recommended 716.852.4416
Chef’s opened at its current site on the corner of Seneca and Chicago Streets back in 1923. This was Lou Billittier’s childhood neighborhood. In 1941 Lou was hired to wash dishes by then owners Gino Silverstrini and Lee Federconi. Lou worked his way up to busboy, then waiter, eventually earning the title of restaurant manager.
By 1950, Lou was half-owner of Chef’s, and in 1954 he became sole owner, with financial assistance from his dad, Anthony Billittier. In the early days Chef’s had a limited menu of Spaghetti, Ravioli, Chicken and Veal Cacciatora. Lou has since expanded his menu to feature items ranging from Chef’s famous Spaghetti Parmesan to lighter items such as Pasta Broccoli.