Much like a child running down the stairs Christmas morning, I am always super eager and thrilled to try the newest restaurants opening around town. There will be a plethora of exciting places opening in the next few months, and this is one I’ve looked forward to for a while.
Now that a heat wave is about to hit Buffalo, there is one question on everyone’s mind; who has a patio where one can get a drink and eat outside? The new answer is undeniably Midtown Kitchen (MTK).
Although not really outside, the large glass doors open to create that dual effect where you can sit inside but also outside…bonus!
As you walk in the door, that lounge feel hits you. The soft blue light serenades the bar with its essence. It gives the main congregating area a very inviting, open-space feel.
With that, let’s dig into the reason we all go out… the food and drink.
Ever since the show Mad Men, I can’t get enough of “The Draper” more commonly known as an Old Fashioned. I’m hard pressed not to order one if I see it as a featured cocktail. The “Demerara Old Fashioned” ($9) is commissioned a tad differently than the classic 200 plus year old cocktail. MTK uses a 12-year-old El Dorado rum as the figure head, replacing the often muddled cherry with a charred pineapple syrup. I thought it still balanced very well, although it took quite a while to get. Ordered before the apps, it wasn’t delivered until after our first appetizers were finished.
For the ‘apps’, we ordered the MTK Fries ($6), Local Beet Salad ($8), Grilled Oysters (6/$12, 15/$30) and the Arctic Char Tartare (Special’s menu). For the entrées or “Plates” section: Scallops (Special’s Menu), Short Ribs ($22) and Lobster Tail ($25).
The MTK fries were good (not pictured) topped with smoked salt and herbs. Ketchup was a bit sparse but these fries aren’t intended to be your typical ketchup vessel.
The beet appetizer has a terrific presentation, one that showcases the imagination of the culinary team. Plated with shishito peppers, a pecan vinaigrette dabbed around the plate and topped with shaved pecorino cheese. A light fresh starter that show off the earthy tones of the beet. It’s easily shareable with a group.
The Arctic Char tartare and grilled oysters were up next. The tartare was my least favorite of all the dishes. The saltiness of the chips helped add what was a relatively underwhelming dish.
The oysters were by far the star of the first course. Grilled in the half shell coated with melted parmesan cheese and brushed with a smoked herb butter. Fresh and very easy to eat. The saltiness of the cheese and herbed butter topping was outstanding! If you like mollusks, then these are a ‘must try’ at MTK.
Now to the entrées, all of which were home runs! The scallop dish included medium sized scallops seared perfectly, sitting atop a carrot purée with a snow pea accompaniment. The major flavor enhancer of this dish is the black garlic. Essentially fermented garlic, which is then turned into a caramel, molasses-like sweetness and soft fudgy texture of roasted garlic. A super rich lingering flavor that complements the delicacy of the scallop.
Presented with the shell, tail meat filleted over a bed of crispy ramen noodles, the lobster was another fantastic dish from first look to last bite. The ramen has chili and mint mixed into the controlled chaos underneath the calm crustacean above. Although I never tasted the mint, and felt the ramen could have used a little more flavor… I still thought this savory dish was another winner.
Cooked to perfection, the short ribs were the definition of flavor umami. The tang of the serrano chimichurri excelled the already perfectly cooked spare ribs to the next level of flavor-ville! The jicama-radish slaw is a smart choice for the side. A sweet juicy vegetable that doesn’t need much to have that richness and balance to the chimichurri.
For the bonus round we went with the Fired PB&J & Buttermilk Ice Cream. Plated quartered, just like your mom used to in your school lunch, with a scoop of buttermilk ice cream in the middle. Something so simple, and rather elementary. However, sometimes those are the best ideas. Especially for the more than likely very nostalgic mid-30s crowd demographic. If only they could have Ecto Cooler juice boxes to go along with it, my trip down memory lane would be complete!
Another great aspect of MTK is the late night bar menu. Food is served here until 1 am. Although it’s only a snapshot of their regular menu, its options are superior to those you find at your local taco or cheesesteak establishment. Brunch was rolled out this past weekend – something that MTK prides itself on and I am anticipating greatly.
The food holds up on its own regardless of the service snafus. Once they get through the initial bumps and bruises that all new restaurants face, this place will be an easy “go to” for anyone looking for a relaxed atmosphere with an upscale menu.
Midtown Kitchen | 451 Elmwood Avenue | Buffalo NY | 716-322-1960 | Facebook