[BN] Food & Drink Newsletter May 19, 2022: Mint Mojito Bar Joins Niagara Street Lineup | To eat

Mint Mojito Bar, 1225 Niagara Street, is gearing up to meet its neighbors.

Alison Clancy

As is often the case, the Mint Mojito Bar, which opened its doors this summer on Niagara Street, was born from seeds sown in another establishment.

Owners Alison Clancy and Chris Mendez met as bartenders at Blue Monk, the influential Elmwood Avenue craft beer bar that closed in 2016.

In a few weeks, they will open their first location together, at 1225 Niagara St.

“We were looking for Downtown, Ohio Street, Chandler Street, but when this place on Niagara popped up, we just loved it, that block of Niagara. We love everything they do there, the street has been redone and there is a bike path,” Clancy said. “The building itself is just beautiful, renovated brickwork with lots of character and well lit.”

There will be room for 40 people inside, including the bar. Currently under construction: a patio in the adjacent land, which will be able to accommodate another 60 people.

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Besides beer, there is a full bar. You can probably guess his cocktail specialty: mojitos, classic white rum with lime, sparkling water, sugar and mint. There will be four or five versions, Clancy said, a wine list leaning on Spanish and South American vintages.

They will keep the food menu simple, with empanadas, stuffed turnovers, in five or six flavors, including adventurous options like coconut curry shrimp, Hawaiian chicken, as well as four or five side dishes, Clancy said. Nate Root of Left Coast Taco helped develop their recipes.

They plan to open the first half of June. Noon to midnight six days a week, to begin with, “until we see how things go.”

Chef Ross Warhol’s Fried Chicken Sandwich is brined and beaten twice before hitting the fryer. Served on a freshly toasted bun with a layer of deviled egg spread and a bright tomato gastrique. Want to know more about this mouth-watering recipe? Check out the latest episode of Dig In, Buffalo >>

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The Chez Ami charcuterie platter, with homemade pickles, can include lonza, finnochiona, Spanish chorizo, and sopressata. Chef Bruce Wieszala fashioned it from pigs raised at Always Something Farm in Darien.

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Next week, Chez Ami: Bruce Wieszala, a chef who has won critical acclaim and a fan club for his cooking at Tabree, Bourbon & Butter and his skill at charcuterie, has taken over the menu at Chez Ami, the hotel’s first-floor restaurant Curtiss. From homemade pasta, to compelling homemade salumi, to Korean fried chicken, Chez Ami’s menu turns heads. Read the 2015 review


North Korea Tonawanda: Spring Asian Cuisine, 92 Webster St., opened last month and offers an extensive menu of Korean stews, barbecue and more. An extensive Thai menu is complemented by Japanese choices like sushi and teriyaki. The restaurant used to be Yummy Thai. Opening hours: 11 a.m. to 9 p.m. Tuesday to Sunday, closed on Monday. Telephone: 716-525-1876. Read more

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Tres Andeles: The Mexican restaurant is opening its third location — the largest yet — at 6850 Main St., on the northwest corner of Main Street and Transit Road, formerly My Dad’s.

Starting with Andale Cantina north of Casey Road at 9416 Transit Road, the owners have added a second location in Depew, 1402 French Road.

Dave Hyou, co-owner, said he would like the restaurant to bring a downtown feel to the area. He hopes to open in June.

The restaurant will offer made-to-order dishes and cocktails refreshed with homemade herbs, infusions and syrups. There will also be a focus on entertainment with live music and a DJ on Friday and Saturday nights, as well as bright neon lights and art depicting Mexican culture inside. There will be 200 seats, including outside under a covered terrace on both sides of the restaurant. – Michael Petro Read more


Q: Is there a proven business model for successful restaurants in the region? I love trying new restaurants, but I feel remorse for those who can’t “make it work”. I understand the financial burden, but I don’t understand why some thrive while others fail.

Doesn’t Buffalo have the educated palate, the money to enjoy, or can’t he top pizza and wings?

A: Of course, there is a formula for success. Find a place where you can return Restaurant Depot ingredients for a steady profit.

The food everyone knows sells best, so every unusual dish is a risk.

A menu, like a stock portfolio, is a collection of variable cost investments, chosen with the expectation of dividends.

If a few stocks take off, they may do enough to carry a group of dodgy performers. If you choose too many misses, you will lose your hat.

This is why most career restorers are risk averse. Some so much so that they view attempts at innovation as bad business.

They may be right. New places disappear at a staggering rate, sometimes taking an entire family’s capital with them, like a fire with red ink instead of flames.

So much so that launching a new concept in Buffalo is an act of bravery in my eyes. To paraphrase Australian philosopher Angus Young: For those about to get started, we salute you.

Send restaurant tips to [email protected] and follow @BuffaloFood on Instagram and Twitter.

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