Waxlight Bar a Vin

Name: Waxlight Bar a Vin
Address: 27 Chandler St, Bufalo, Nueva York, Estados Unidos
Price range: $$
Rating: 4.4

N.º 137 de 1934 restaurantes en Bufalo

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Siempre puedes degustar un atrayente pollo con patatas fritas, un bien trabajado cordero o unas tiernas tapas: son la especialidad de este bar. Prueba sus sorprendentes bollos, su casera tarta de queso y sus generosas galletas. Merece la pena probar aquí un irresistible vino o un extraordinario whisky. Su espectacular té y su excelente café son el rasgo distintivo de Waxlight Bar A Vin.

El ambiente acogedor de este lugar permite a sus visitantes relajarse tras un duro día de trabajo. La mayoría de críticos encuentran que aquí el personal es profesional. Su estupendo servicio es algo que estos restauradores saben cuidar. De acuerdo con las opiniones de los clientes, los precios son moderados. Te gustará su confortable decoración. Este lugar ha logrado un 4,6 según el baremo de valoraciones de Google.

Opiniones de los clientes sobre platos y características

the pork rillette

the Burnt basque cheesecake

the aperol whip

sophisticated

jessica

escargot

industrial

blue velvet

stunning

brioche

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Valoraciones de Waxlight Bar a Vin

Yelp

Foursquare

Google

Trip

(4,5/5)

Facebook

(4,2/5)

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Kyaw karen hace un mes en Google

Food: 5 Service: 5 Atmosphere: 4

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Thomas Ayers hace un mes en Google

I brought a party of 6 and I was not impressed with the food or the service; I’m surprised they would be nominated for anything. The best part was the design of the restaurant but little more. Service: Dine in Meal type: Dinner Price per person: $50–100 Food: 3 Service: 1 Atmosphere: 4

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Ryan J. hace 2 años en Yelp

Waxlight Candles provide some Ambiance and Flair to a Romantic Night where you cherish being with your loved ones for Special Occasions. Here at Waxlight Bar a Vin, they don't focus on a Specific type of Cuisine here, they just do their own Thing. They experiment and make Dishes that you think inside your head won't go together or make sense but will Taste really Good. Its about thinking outside the Box and being Creative. My 1st Taste of Waxlight came at the Iron Event back in 2019 at Acqua where Edward Forster, Jessica Railey & Joe Fenush served up a Moroccan style Cassoulet with Harissa marinated Lamb, Chickpeas 2 Ways, Sumac & Greens that boasted Bold Flavors. Fast Forward almost a year later during the COVID Outbreak when I come to dine here with my cousin Mike and his new Girlfriend Aline. Located on Chandler Street in the Black Rock Neighborhood of Buffalo lies a Hidden Treasure, what I consider the Ruby of the 716. This Street doesn't even have an Phone Line and you have to make a Reservation via Email. Jessica sat us out in the Patio area where we took it all in before we started ordering. We started off the Meal with a little bowl of Roast Chicken Potato Chips that are incorporated with Chicken Broth, crispy as Chicken Skin that take the term Tastes like Chicken to another Level. Followed by Oysters on the Half Shell that were pickled with Horseradish & Ramps and topped with a Bay Leaf Oil (Briny Mollusks accented with a hint of Garlick-y Heat as you slug it down). Along with Spanish Anchovy on Crispy Brioche with Charred Eggplant & Roasted Pepper (Oily Fish on Crispy Toast with a hint of Smoky Flavor from the Eggplant). The (compliments of the Chef) Chicken Fried Olives that were stuffed with a Pork Rillette with a Mustard made from Black Garlic & Watercress (you can fry anything and it'll taste good). Me and Mike enjoyed a Summer Smash Cocktail consisting of White Rum, Thyme, Muddled Blueberry & Cinnamon Orgeat (Aline just stuck with Water). Next came out Grilled Hamachi over an Infladita (or Tortilla) with Corn Polenta & Wild Parsnip. Buttery firm fleshed fish over the Tortilla with the Polenta & Sweet Parsnip hidden on the Bottom. Followed by Warm Pickled Beef Tongue with Fingerling Potatoes, Cherry Tomatoes & Hyssop Bearnaise. This dish might freak someone out, think of eating a slightly chewy but Mild well cooked Steak, with your Starch component, Sweet Tomatoes and a Minty Bearnaise (which I thought they could've put bit less of it on). Then we had Pork Trotter Barlotto with Spring Onion & Roasted Corn (Barlotto is made with Pearl Barley instead of Rice) with tender bits of Pig's feet resonating throughout the Dish. For our Entrees Mike got Silk Snapper with Corn & Sunflower Seed Panisse (fritter made with Chickpea Flour), Wild Bay Leaf and a Fermented Tomato Broth, Crispy Fish with Essence of Sweet Tomato. Me & Aline got Halibut that was Roasted with Wild Dandelion & Sumac over Quinoa with Zucchini & Pistachio Butter. Perfectly cooked fish that had a Lemony Kick to it over Mild Quinoa but that Butter was the surprising element of this Dish. I got myself another drink, Fizz made with Aperol, Port Wine, Fermented Apricot & Soda. It was like an adult Soda Pop garnished with some Mint. For Dessert Aline got the Burnt Basque Cheesecake that shows a dark surface and makes you feel like your eating a Creme Brulee outside of its Mold. Mike got a Miso Brownie Ice Cream Cone presented in a Wooden holder, I got the Blueberry Semifreddo with Waxy Granola (it means Half Frozen in Italian) its like a Frozen Mousse and its made with my Favorite Fruit. It was a bit harder than I thought and the Granola on top gave it some Crunch. The whole time we were outside we had some unpleasant company with a Bee floating around us while we were Talking and Eating. I also felt like we put Ed & Joe to work since we ordered 40% of the Menu between 3 People. They also change certain dishes on their Menu every 3 Days, this is one of those Places for a unique out of the Ordinary Meal. Let me tell you something though at Waxlight, every dish is in the Spotlight. !!!

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