The Tomahawk Brunch for Four is a 2.5 to 3-pound steak with scrambled eggs, potatoes, housemade biscuits and greens.
Black bean ground beef, two sunny-side up eggs, housemade ranchero sauce and avocado are among the highlight of this classic breakfast dish.
WXYZ Bar's breakfast pizza is laid atop a cauliflower crust, with boursin cheese, fingerling potatoes, tomatoes, onions, scrambled eggs, mozzarella and more.
The Breakfast Burg ($15) includes a fingerling potato hash, bacon and a sunny-side-up egg.
One of WXYZ Bar's discount brunch items is a $9 plate with two pieces of french toast, eggs as desired, and two pieces of bacon.
The salmon-beet crostini is a tapas-style shared plate that will become more common on Patrick's Rooftop's menu.
The pork in these three carnitas tacos is braised for 16 hours and presented with mole – comprising 22 ingredients.
The prime rib sandwich from Patrick's Rooftop is cooked sous vide for 54 hours.
The logo of Patrick's Rooftop, between the elevator and the entrance to the 12th-floor bar, is a popular location for photos.
The sun sets on Patrick's Rooftop, which is surrounded by a terrace of outdoor seating.
The Veranda is a short walk from WXYZ Bar, but it's roughly 60 seats for outdoor dining in a cool urban setting.
The spaced out dining area inside WXYZ Bar, on the second floor of 500 Pearl.
Another colorful photo opp in the dining area of 500 Pearl's WXYZ Bar.
Patrick's Rooftop – an upscale, fresh-air, late-night destination 12 stories high – continues to reach capacity on Friday, Saturday and Sunday nights, but a reservations-only sellout looks different when it's 120 patrons instead of 300, and the allure of a rooftop bar wanes as fall creeps in.
The rooftop bar's situation is similar to the rest of the 500 Pearl businesses – WXYZ Bar, Galley Lounge, Fresh Catch Poke, Spare Lanes and more – which were born with optimism as part of the $70 million project unveiled in January 2019.
As an attempt to overcome the revenue lost due to reduced capacity, Ellicott Development and the Pearl Group, which owns and operates 500 Pearl, have made a concerted effort to upgrade the food offerings as, per an order by Gov. Andrew M. Cuomo, all alcoholic drinks must be accompanied by a food purchase.
The result is WXYZ's flashy Sunday brunch service, from 10 a.m. to 3 p.m. at the sprawling second-floor bar and, weather permitting, on its accompanying outdoor veranda, with bottomless mimosas and Bloody Mary deals. Patrick's Rooftop boasts a revised menu with an emphasis on shareable plates.
From left: 500 Pearl beverage manager Mack Spencer, Patrick's Rooftop partner Tommy Cowan, Patrick's chef Phill Stock and 500 Pearl food and beverage director Jason Frese.
[Related: Aside from Manhattan, Patrick's Rooftop marks highest bar in the state]
At WXYZ Bar and the Veranda – sleek, narrow outdoor seating connected to the second-floor banquet room, maybe 100 steps from WXYZ – the new highlight is the Tomahawk Brunch for Four ($125), which features a tomahawk steak weighing between 2.5 and 3 pounds, sourced locally, wet-aged and marinated for as long as two weeks, then hard seared and cooked to 124 degrees. The brunch steak is surrounded by a mound of scrambled eggs, seasoned potatoes, bacon, housemade biscuits and seasonal salad.
Jason Frese, food and beverage director for 500 Pearl, and chef Mike McGee (formerly Mooney's, the Irishman) launched the tomahawk Sunday, while other brunch items – such as the sous-vide short rib benedict ($19), huevos rancheros ($15), Nanas Nutella french toast ($12), the vegan, gluten-free California burger ($15) and a breakfast pizza ($14) have been available for a few weeks. Scroll through the photos in the featured image for more visuals of the new food.
The Nanas Nutella french toast features both sliced bananas and a spiced maple rum banana syrup, as well as a cannoli-style ricotta cream.
Reservations are required in advance for the brunch, and if a group wants the tomahawk special, it must be noted in the reservation comments.
Indoor seating – enough for roughly 60 people at 50% capacity – is spaced out, with high-walled booths, hotel-approved air filters and a state-of-the-art HVAC system serving as measures to alleviate Covid-19 concerns.
Several high-walled booths are available for spaced-out dining inside 500 Pearl's WXYZ Bar.
Patrick's Rooftop
Ten stories higher, Patrick's Rooftop's Tommy Cowan has given culinary freedom to chef Phill Stock, who worked previously with Cowan at MidTown Kitchen. Open last year as a bar-first rooftop lounge, the state's mandate to order food with drinks has altered its approach significantly. Reservations in general are encouraged, but walk-ins are typically accepted during happy hour and for weekday dinners, but not late night on weekends.
Among the new food options, a plate of three carnitas tacos is the star: Pork is braised for 16 hours and the mole is assembled from 22 ingredients. Equally time-intensive is the prime rib sandwich ($19), cooked sous vide for 54 hours and topped with buttermilk fried sweet onion and fennel.
The caramel apple walnut cheesecake is creamy and decadent, not surprising given Stock's dessert background at former fine-dining standout Rue Franklin.
The caramel apple walnut cheesecake is a star on Phill Stock's dessert menu at Patrick's Rooftop.
Seafood is sprinkled throughout the menu, through grilled shrimp cocktail ($9), raw oysters (market price) and salmon-and-beets on crostini ($15).
Previously, Patrick's Rooftop had to shuttle food upstairs from stories below in cumbersome fashion, but three months ago, Cowan and his team designed a small kitchen to fit inside a shipping container in Hamburg, eventually raising the finished product, by crane, onto the roof.
Stock has made the most of the unusual cooking situation – the inside of the shipping container is roughly the size of a food truck kitchen, with a small prep area behind it. "It's challenging, massively different (than working in a restaurant kitchen)," Stock said.
This shipping container kitchen, outfitted in Hamburg, was lifted by crane onto the 12th floor of 500 Pearl.
Cowan is planning to add portable plexiglass dividers to separate groups at the bar; 40 eaters can be seated with the rooftop's doors closed, with fire pits along the perimeter of the roof offering additional room but less protection from the weather.
For winter, tentative hours will be 4 to 11 p.m. Wednesday through Sunday – a slight reduction from the summer months – for the rooftop. Time limits are either 60 or 90 minutes, depending on the size of the party.
Fresh Catch Poke
On the ground floor, Fresh Catch Poke will try to continue its success from Shuck Shack, Fresh Catch Poke owner Michael Tobin's pop-up, seasonal outdoor eatery along the Buffalo River that was open through Labor Day, serving oysters and other fresh seafood sourced from sustainable producers in the Northeast.
[Related: Learn more about Shuck Shack's bold mission during the pandemic]
Tobin will try to sustain the momentum by offering fresh oysters at Fresh Catch and its adjoined bar, the Galley Lounge, from noon to 9 p.m. Fridays and 4 p.m. till sold out on Saturdays.
"As the oysters go into the fall and winter, they will be much more flavorful, and we are bringing in oysters that you will not find anywhere in Western New York," Tobin said, also mentioning a few varieties from Maine he believes have never traveled to the Buffalo area before.
Another major restaurant planned for 500 Pearl, dubbed Vice, remains in the build-out phase, and an opening date has yet to be announced.
INFO: 500 Pearl, featuring WXYZ Bar, Patrick's Rooftop and Fresh Catch Poke, 500 Pearl St. (849-7280). Hours vary by establishment.
Receive the latest in local entertainment news in your inbox weekly!
September 22, 2020 at 04:00PM
https://buffalonews.com/entertainment/dining/wxyz-bar-patricks-rooftop-fresh-catch-poke-elevate-food-options-at-500-pearl/article_e0f622d0-fa8f-11ea-a7e9-7b72a07082ac.html
WXYZ Bar, Patrick's Rooftop, Fresh Catch Poke elevate food options at 500 Pearl - Buffalo News
https://news.google.com/search?q=fresh&hl=en-US&gl=US&ceid=US:en
No comments:
Post a Comment