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Marble + Rye, Lockhouse Distillery Launch Lunch Service

LUncsdcaerceTo the delight of downtown office workers seeking gustatory respite from the toils of desk labor, relative newcomer to the downtown restaurant scene Marble + Rye will begin serving lunch from 11:30 a.m. to 2:00 p.m., Monday through Thursday. The restaurant, which is the brick-and-mortar concept from the gentlemen at Black Market Food Truck, opened in July 2015 and quickly garnered buzz for its elevated house-ground burgers; impossibly moist, rosemary-brined roast chicken; and massive macaron ice cream sandwiches.

The lunch menu detours from dinner but makes equally good use of the restaurant’s wood-fired oven with a seasonally inspired pizza menu. In its current iteration, that means a local squash, fennel, green onion, and aged goat gouda pie and an Old Quebec cheddar, local potato, sea salt, and honey pizza, in addition to the requisite meat and cheese varieties. Other items that pique interest include a smoked sweet potato salad and a coal-roasted vegetable jasmine rice bowl with sous-vide egg.

Marble + Rye’s new lunch service comes quickly on the heels of Lockhouse Distillery & Bar’s announcement that it began offering lunch this past week. Lockhouse lunch runs from noon to 4:00 p.m., Monday through Friday, and features a panini-heavy menu. Sliced chicken breast, jerk aioli, spinach, roasted tomatoes, and pepper jack cheese comprise one compelling option, but I also have my eye on the Cuban, optimistic that Lockhouse’s kitchen does the classic ham, Swiss cheese, pickle, and Dijon mustard pressed sandwich the justice it deserves.

With Deep South Taco, too, open for lunch, it seems downtown midday dining has entered a new, options-rich phase.

Lockhouse Distillery & Bar | 41 Columbia Street | Buffalo, New York | (716) 768-4898 | Facebook

Marble + Rye | 112 Genesee Street | Buffalo, New York | (716) 853-1390 | Facebook

Written by Caitlin Hartney

Caitlin Hartney

Caitlin has covered local food and drink for Buffalo Rising since 2015, having previously written for Artvoice, the Public, and the Buffalo News. She works full time in marketing communications and is earning her master's degree in history at University at Buffalo, the latter of which occasionally informs her writing. Most importantly, she likes the word "moist" and doesn't care who knows it. How else do you describe a great piece of cake?

View All Articles by Caitlin Hartney
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