When I think of barbecue in Buffalo, I think of couple of things. I think of the few good barbecue spots that have made it in the city, and many others that couldn’t cut the mustard. We’ve seen some little guys flame out soon after opening and one or two big guys fall flat on their faces. Barbecue has certainly been on the collective Buffalo mind as of late thanks to the rumblings of Dinosaur looking at the Genesee Gateway and the waterfront. With all of the hype, I’m not sure how the Blue Buffalo flew under our radar. The Blue Buffalo is a Texas barbecue and live blues and jazz joint opening in Downtown Buffalo tonight. Chef Rich Balogh, the man in charge of the show, is relatively new to Buffalo and is bringing a taste for food (and music) that he feels Buffalo rightly deserves.
When Rich, at the time living in Connecticut, first learned that his wife was considering taking a corporate job in Buffalo, he didn’t know what to think. After taking the job, she began to commute back and forth (for three years), while he went to work in various capacities (from fine dining to personal chef), eventually landing the distinction as one of the top personal chefs in the NYC Metro area (Wall Street Journal). Two years ago the Balogh family made the transition from CT to Buffalo, and according to Rich, it was the best move they ever made. So great, in fact, that when friends of the family back home ask, “When do you think you might be able to come back?” Rich answers, “We may not be coming back.” How do I know that Rich was earnest when he told me this? Because every time I asked him about the restaurant, all he wanted to do was talk about his North Buffalo neighborhood, his new house, his kids and their teachers, his neighbors, friends that we had in common, hockey, the cost of living… can someone at the CVB sign this guy up as a spokesman for Buffalo? Oh, yeah… Rich is also opening a restaurant.
Chef Rich (that’s what he goes by) feels that his love of barbecue, his Texas A&M education, along with his culinary training at the Institute of Culinary Education (ICE) in NYC, all played a part in crafting a menu that he feels Buffalonians will love. He raves about the fried chicken (original or Creole style), while also making sure that the flight of guacamoles gets an honorable mention. As I perused the menu, items such as BBQ pork egg rolls, Cajun crab cakes with Creole sauce, Little Italy meets Cajun-style muffuletta, and the BBQ beef brisket caught my eye. Chef Rich wants BRO readers to know that he is set on bringing something different to Buffalo. “I have nothing against wings and stuffed banana peppers,” he told me. “Why would I offer something like that when you can get those items at so many places around the city already? I might do a spin on a Buffalo favorite, but that’s it. We are counting on people finding something different here – even if it’s a different type of barbecue that they may not be familiar with.” (see the menu)
The Blue Buffalo opens tonight serving food and drinks. The live music will kick in soon enough, but this evening Chef Rich will be showcasing his menu only. The 15,000 sq.’ restaurant is located directly across from the backside of Shea’s, close to Chippewa and easily accessible via the Metro Rail. It offers a full bar and is open Monday through Saturday, lunch and dinner. There is also a kids menu.
The Blue Buffalo
454 Pearl Street
Buffalo NY 14202
716-856-2600