As most of our daily readers know, we recently organized the BR Buffalo Chef's Challenge: Chayote in which seven local chefs “battled” each other in a cooking competition. Each was presented with a mystery ingredient and given 24 hours (give or take a few) to develop an original dish showcasing the aforementioned mystery ingredient. This challenge will be held on a quarterly basis, if you are a restaurant interested in participating in our next challenge, please contact me through email.
For more information regarding this challenge, please see the initial post detailing the event. Each chef is ranked in first, second or third place (which happens to be a tie) or in one of three positions in our honorable mention category. The winners are revealed from honorable mention on up, with the winner being announced on June 14th. Again, please refer to the initial post for more information.
Last Thursday, we told you about North End on Hertel and today we are here to talk about Mode, located on the corner of Elmwood and West Utica. Formerly Le Metro, Mode has recently changed hands as well as its chef and format.
Owned by Marty Palame and Buck Kaber, the menu and the décor have moved from the predominately French bistro feel of Le Metro to something that echoes the increasing popularity of fusion fare.
Chef Zanghi is inspired by the idea of mixing flavors and techniques from a variety of cuisines. Those that are addicted to Le Metro's much-loved classics will be happy to find them still on the menu (like many of you, I've been enjoying their turkey with sage derby and cranberry mayo since '96). They hold their place firmly alongside an assortment of phos (maybe the only place in the city to indulge in this Asian treat), beef short rib bourguignonne, stuffed poblano peppers, a selection of pizzas, sandwiches and salads including an ahi tuna nicoise salad (can't wait to try that one).
For BR's Buffalo Chef's Challenge: Chayote, Chef Zanghi placed in our Honorable Mention category with a Spanish paella served with risotto. The chayote appeared in both the risotto and in the paella itself. The paella was delicious, flavorful, laden with seafood and garnished with gaufrettes pomme de terre. The addition of the glazed brown sugar chayote slices provided a nice contrast in texture and an unexpected sweetness. If Zanghi offers traditional paellea as a special, it's not to miss.
Mode is available for catering and will soon begin to offer live music.
Thank you Mode, for talking with me about your new menu and for participating in BR's first Buffalo Chef's Challenge.
Mode, 520 Elmwood, 14222, 885.1500, call for hourswww.modeurbanbistro.com