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Bacchus Opens For Lunch and Presents Its 2014 Film Series

10 years of cork collecting almost completes a wall collage in the private banquet room
10 years of cork collecting almost completes a wall collage in the private banquet room

For a decade Bacchus Wine Bar & Restaurant has been a swank go-to for dinner and drinks on Chippewa. It’s the type of place where you can impress a guest with both the ambiance and the food. From the picturesque glass windows along Chippewa to the newly renovated courtyard, Bacchus has become a tried and true staple restaurant of Downtown Buffalo.

Along with longevity and stamina comes a new twist to an already successful business formula. A couple of weeks back, the owners of Bacchus decided to test the waters at lunchtime… something for the corporate-casual crowd. “The city is growing and we saw an opportunity to grow along with it.,” said Executive Chef and Managing Partner, Brian Mietus. “We decided to open up for lunch to coincide with the energy that we are seeing around us. Plus, there is a new Chippewa Alliance that we’re very happy with. The group is looking into tackling some of the longstanding issues on the street (such as this one).”

Bacchus-Buffalo-NY-food-1For me, lunch at Bacchus turned out to be an order of avocado fries, served with chili lime dipping sauce for starters ($8). The fries needed a bit of a “pop” to make a statement, but my guest and I enjoyed them nonetheless once I drizzled a couple of limes on top – a bit of heat/spice in the dipping department would be a nice touch. The fries were followed by a plate of asparagus ravioli with farmers cheese, and grape tomato salad ($12). The meal was a bit different than what I would normally have midday, as I try not to eat pasta due to being sluggish after the meal. In this case, the ravioli was light and flavorful, with toasted garlic chips adding a real zing to the dish (breath mint required before departing the table). My guest/mom ordered a grilled cheese caprese with house made fresh mozzarella and vine ripe tomatoes that she was also happy with ($8). She commented that the bread was toasted to perfection (not oily or soggy), and the cheese was nicely melted. A cool, giant pickle was a welcome accompaniment to the warm cheesy goodness.

While I’m a big fan of sitting in the dining room and people watching, if you’re heading over for lunch this week, the back patio should be open now that the nice weather is here.

Not only is the patio the perfect place to grab a meal and a drink, Bacchus is also kicking off its outdoor film series starting in June. Over the years, the film series has attracted devoted viewers, many who come to socialize while watching the films. All-time film favorites are always chosen so that guests can eat, drink and talk, and still not miss a beat. See below for film details…

2014-bacchus-film_2014-Buff

Bacchus Wine Bar and Restaurant | 56 W. Chippewa | Buffalo NY 14202 | 716-854-9463 | Facebook

 

Written by queenseyes

queenseyes

Newell Nussbaumer is 'queenseyes' - Eyes of the Queen City and Founder of Buffalo Rising. Co-founder Elmwood Avenue Festival of the Arts. Co-founder Powder Keg Festival that built the world's largest ice maze (Guinness Book of World Records). Instigator behind Emerald Beach at the Erie Basin Marina. Co-created Flurrious! winter festival. Co-creator of Rusty Chain Beer. Instigator behind Saturday Artisan Market (SAM) at Canalside, Buffalo Porchfest, and Paint vs. Paint. Founder of The Peddler retro and vintage market on Elmwood. Instigator behind Liberty Hound @ Canalside. Throws The Witches Ball at Statler City, the Hertel Alley Street Art Festival, and The Flutterby Festival.

Contact Newell Nussbaumer | Newell@BuffaloRising.com

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