I love the EM Statler Dining Room. Located at the end of a hallway behind the cafeteria on ECC's City Campus, the EM Statler functions as a training ground for ECC's many Culinary Arts students. During the portion of the year in which it is open, students take turns at various positions in the kitchen and the front of the house, preparing and serving dishes representing many of the world's cuisines.
During my visit last week, the menu highlighted the cuisine of America's Deep South. The prices are remarkably low since the school's aim is to train, not make a profit. Appetizers included Fried Green Tomatoes ($1.95), a creamy New Orleans style shrimp bisque ($2.50), and a Crawfish pie made with a beautiful crust ($2.50). My favorite portion of the meal was the Hoppin' John Salad featuring a pecan vinaigrette. Hoppin' John is a traditional Southern dish made of rice and black-eyed peas. Here, in this chilled application, it was augmented by some diced green and red peppers, crispy blanched green beans and that truly tasty dressing of pecans, brown sugar, thyme and rosemary. It was served on a bed of radicchio for color, a nice touch for a relatively bland looking salad. But appearances can be deceiving, because there was nothing bland about its flavor. This salad was one of the nicest cold salads I have had in ages; I'll definitely be making this one at home. The Hoppin' John Salad was offered along with a traditional salad of mixed greens and vinaigrette, and each was only $1.95.
The Deep South menu offered diners three entrees to choose from-- Pecan Crusted Catfish ($4.50), a great big bowl of Shrimp and Chicken Jambalaya ($5.00) and a huge Carolina Pulled Pork Sandwich with Sweet Potato fries ($4.25). We didn't manage to finish much of our entrees after we had enjoyed appetizers, salads and some of the basket of lovely housemade bread that had been presented to our table. Our waitress was helpful, despite her nerves (many of the “staff” have no front of the house experience at all), and did a fine job. We hated to do it but we ultimately had to refuse dessert; a reasonable $2 price tag made our decision to skip the Bread Pudding and Pecan Pie even harder.
This week the EM Statler is offering a menu that touches on the cuisine commonly 
known as “French Bistro”, as well as dishes closely associated with the culinary traditions of the British Isles and Germany. Follow the link below for information about the restaurant's hours and ever-changing menus. Keep in mind that the EM Statler only offers its International menu through mid-April, reservations are strongly recommended.
EM Statler Dining Room
ECC City Campus
121 Ellicott Street, Buffalo, 14203
716.851.1092