The food is fantastic and the server we had was the best we have ever had in all of Buffalo. It was worth every dime. I'll be back.
The food is fantastic and the server we had was the best we have ever had in all of Buffalo. It was worth every dime. I'll be back.
Buffed Out-
As I mentioned, I'm really not trying to be antagonistc.
I'm really just looking for some answers to the questions I listed above. Anyone that would like to answer them, I would truly, truly appreciate your insight.
I generally stay off the boards, you all hear form me everytime you tune in to YUM!. But, this particular topic pops up often, and I really just don't get it.
Additionally, we can debate this particular issue, but I want to make it clear that O'Connell's offers a very reasonably priced menu. All you need to do is look at the article above and you'll see that.
Many, many other restaurants in WNY are neck and neck with the prices at the Hourglass (and many of their cellars don't hold a candle) The Chophouse, the Rue, Oliver's, Salvatore's, Red Osier, Shimshack's, Bacchus, Amaryllis, EB Green's, Billy Ogden's, Daniel's...I could go on and on.
Your point is not completely missed BuffedOut. I agree that Higher priced restaurants have an uphill battle in this market, but I am working hard to understand why I have got this label as such an ultra expensive restaurant in a town where there are certainly more expensive establishments that serve lesser quality.
First and foremost our average customer spends between $35 and $50, considering what you are getting and the knowledge that everyone who walks into a white linen, sit down restaurant expects to pay around $100 per couple. I also understand that the size of my restaurant does not allow for mass produced food. I like a small restaurant, and I am here to show Buffalo, you can do a small boutique restaurant on Kenmore Ave., charge FAIR PRICES, be open 5 days or 6 days a week, do only dinner service, and be successful. We are not going to do 50 people a night, we should, but the reality is we won't. I have brought tasting menus to a town that has never had them, this is a choice for our customers, they don't have to choose that option, but ironically enough some do. They are aware of the price and they are ok with it. There are also the ones that come in now for a $15 steak sandwich, they get the same treatment and have the same attention paid to them as the people spending $75 per person. I have wine dinners that we sell tickets for between $100 and $300 per ticket, they sell out.
My point being that I don't like defending my restaurant, mainly because I don't think it meeds it, I think we have a great place with great people, and great food. I am a big boy and can take constructive criticism, but when I am continually confronted with the expense of my restaurant I can't help but feel offended. I believe in Buffalo and I think they want something nice, it has to have value, but if you give them a good product they will pay for it.
Thank you dpbflo and Christa for your defense of my restaurant and its prices. I believe that we are priced fair for the product we serve. We do source out many of our products from the same companies that supply such great places as, Guy Savoy, Per Se, Gary Danko, Tru, Charlie Trotters, and other fine restaurants. I am sorry if BuffedOut feels that are food is less than acceptable, or as they put it "Not Remarkable" , I beg to differ, but more importantly my customers beg to differ. I work very hard to bring new and inventive ideas to my restaurant and supply my patrons with the best possible experience I can give them, and for the mot part they leave very pleased and return often. As for merely catering to a few, I personally would rather cater to a few than put out mass produced "CRAP" and cater to the many. Food is my life and my passion....And for those on this site that constantly try to knock that down...It will never happen!!!!
BuffedOut-
I often see folks on the site complaining about local, boutique restaurants looking for big city prices in Buffalo. Do you imagine that their ingredients, shipped in from purveyors outside of the area, or hand-sourced from small, local farmers are less expensive than those found in Atlanta or Chicago?
And, if I might ask, as a point of interest, do you enjoy fine cusine in Buffalo, where all of the entrees fall below, let's say, $20?
I'm not trying to be antagonistic, but as a big city transplant (Seattle, by the way) currently immersed in the Buffalo food world, I am baffled by the fact that there are a handful of BR readers that continually bring up this point-- one I obviously disagree with.
I do not see the prices in this article exspensive at all especially with the quality of food they are serving. There are tons of restaurants in the area a lot more exspensive and they do great.
Is this an expensive restaurant for Buffalo? Absolutely. It's expensive even by the standards set in such places as Denver, Seattle, Dare I say, San Francisco. But these cities have a large dining population which can support such restaurnats and thereby, charge lower prices. Does Buffalo have the volume necessary to sustain such a restaurant as this, or will it merely exist catering to the few. The fare is not remarkable.
Price doesn't make a restaurant, content customers do. Mass produced food can also be good, but it isn't usually unique or challenging, that said restaurants owners have only two choices in marketing their products. Serve a lot of food at low prices and work on volume or a little, at high prices and great presentation , which is usually more labor intensive and has a higher food cost, The seating capacity and ability to turn over tables are also factors. I personally op-for mixed dining experiences, understanding the method of operations I usually know what to expect. Your budget, mood, or occasion should determine your choice. The Hour Glass for years had one of Buffalo's best reputations and was always considered above average in price but worth the cost.
O'connell's is one of our favourite places to eat, the service is remarkable and the food is well worth the price charged! The prices may be prohibitive for the average college / grad student, the starving artists, and the human services crowd; but it does a fine job of catering to the wealthier and more settled in Buffalo. A quick drive from my house, I can't wait to go back to try a few more choices from their menu!
My goodness, Chefman and Christa, calm down. First, I did not say the food was "unacceptable". Second, I beleive that my point was completely missed: can the Buffalo market support the price point charged by the restaurant. Can Buffalo's dining public pay the prices necessary to support a business whose purveyors supply such chefs as Gary Danko, Rick Tramonto, Thomas Keller, Charlie Trotter, Gale Gand and Guy Savoy? Successful restaurants must understand their local clientele. Does fine dining have to mean high prices? Can't a restaurant shop locally? I honor Chefman's desire to be creative; nowhere did I say that he has to produce low quality, to use a polite term. The number of tables in The Hour Glass prevents masses of diners by the way.
Kevin as long as you keep getting customers, and your interest in quality is appreciated , to hell with the detractors. Every restaurants has it's followers and critics, you know different strokes for different folks. your effort will speak for it's self, good luck, we applaud and admire your accomplishments.
Report this