Mike Andrzejewski, Eward Foster, and Tony Rials with their team at the Beard House
Toro, Beef Heart Tartare, and Chile Flower Nigiri
Sea Scallop with Crispy Pig Ear Salad, Preserved Peppers, and Smoked Egg
Mozzarella Salad with Charred Yellow Tomato Broth, Black Garlic, Herbs, and Seeds
Sweet Corn Chowder with Geoduck, Bacon Chips, Celery Panna Cotta, and Lovage
Aged Peking Duck Breast with Duck Liver–Enriched Barlotto, Fava Falafel, White Asparagus, Red Cress, and Figs
Roasted Lamb Loin with Ratatouille Flavors
Dinner

Art Deco Revival

Chef/Owner Mike Andrzejewski

Mike A at Hotel Lafayette, Buffalo, NY

Edward Forster

Mike A at Hotel Lafayette, Buffalo, NY

Beverage Director Tony Rials

Mike A at Hotel Lafayette, Buffalo, NY

Who better than renowned Buffalo chef Mike Andrzejewski to helm the elegant, European-style restaurant at the storied Hotel Lafayette? Andrzejewski has a refined yet deeply personal style of cooking and an eye for talent: his right hand is Blackbird alum Edward Forster, and beverage director Tony Rials oversees the impeccable bar program.

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Seafood Banh Mi
    • Toro, Beef Heart Tartare, and Chile Flower Nigiri
    • Kumamoto Oysters with Cucumber, Chile, and Ginger Salsa
    • B.L.T.-Style Salmon Belly
    • Adami Bosco di Gica Prosecco di Valdobbiadene Superiore NV
    • Cleto Chiarli Vecchia Modena Lambrusco NV
    • Hotel Lafayette Negroni
  • Dinner

    • Sea Scallop with Crispy Pig Ear Salad, Preserved Peppers, and Smoked Egg
    • Russiz Superiore Collio Pinot Grigio 2011
    • Mozzarella Salad with Charred Yellow Tomato Broth, Black Garlic, Herbs, and Seeds
    • Alois Lageder Haberle Pinot Bianco 2010
    • Sweet Corn Chowder with Geoduck, Bacon Chips, Celery Panna Cotta, and Lovage
    • Inama Vigneti Di Foscarino Soave Classico 2010
    • Aged Peking Duck Breast with Duck Liver–Enriched Barlotto, Fava Falafel, White Asparagus, Red Cress, and Figs
    • Tenute Cisa Asinari dei Marchesi di Gresy Monte Aribaldo Dolcetto d’Alba 2010
    • Roasted Lamb Loin with Ratatouille Flavors 
    • Vietti Castiglione Barolo 2008
    • White Chocolate–Vietnamese Coffee Crémeux with Valrhona Chocolate Crisp 
    • Barrel-Aged Sherry Cocktail

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 07.10.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2016

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Cinco de Mayo Thu, 05.05.2016
 
 
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Harlem EatUp! Mon, 05.09.2016
 
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New Rocky Mountain Cuisine Sat, 05.14.2016
 
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Beard on Books Wed, 05.18.2016
 
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Japanese Joint Mon, 05.23.2016
 
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