Our network

Brick Oven’s French-trained Chef Brings a New Flavor to Buffalo’s Irish District | News

Title (Max 100 Characters)

Brick Oven’s French-trained Chef Brings a New Flavor to Buffalo’s Irish District
News, Restaurants
Brick Oven’s French-trained Chef Brings a New Flavor to Buffalo’s Irish District

Open less than two months, Brick Oven Bistro & Deli has already made an impact on Buffalo’s vibrant dining scene. The restaurant, located at 904 Abbott Road in South Buffalo, has quickly become known for its comfortable atmosphere, extensive craft beer and wine selection, and an incredible mix of tempting menu options.

Chef Andrew Murtha, who learned the trade under some of the best chefs in Buffalo and Philadelphia, is the man behind the menu. “Everything we do, we do well,” said Chef Murtha. “Everything is made from scratch and no one is going to be scared away by odd flavor combos. I encourage everyone to come in and try something new!”

Pressed to reveal some of his personal favorites from the menu, Murtha started with the tempting list of starters.

“The Roasted Beet Salad is a visually appealing dish,” he said. “We roast our own beets ... nothing canned. It’s served with whipped goat cheese and has some very refreshing citrus notes.

“Our Pork Belly appetizer features Heritage Berkshire pork, a European breed with no additives or steroids. This results in great marbling, and we pair it with a spiced carrot puree and a PBA Shoot Salad.

“Meat and cheese lovers will love the Charcuterie Plate, which is always different and seasonal,” Murtha added. “It features imported meats and artisan cheeses, including our hand-pulled mozzarella cheese. It goes very well accompanied by a dry red wine.”

Moving on to the entrees, Murtha listed the Brick Oven Chicken, Lamb Shank, Pork Chop and Steak and Potatoes among his personal favorites.

“The Brick Oven Chicken is a skin-on, crispy, free-range kosher chicken with no additives or steroids, while the lamb shank is braised in our oven for four hours in a lamb stock and beer. It’s served with whipped Yukon potatoes that are very fluffy, tasty and enjoyable.

“Our pork chop is a Heritage Berkshire chop with a gorgonzola crust and rosemary maple sauce — a classic pairing with great flavor,” said Murtha.

“As for the Steak and Potatoes, we always offer a filet and a different cut of steak. Both are pan-seared, basted with herbs and garlic, and served with whipped potatoes and a veal demi-glace.”

Brick Oven Bistro & Deli offers booth and table seating, convenient neighborhood parking and a family friendly environment, and a classic French-trained chef in Murtha who is cooking up a storm in Buffalo’s Irish District. Kitchen hours are 11 a.m. to 9 p.m. Monday through Thursday, and 11 a.m. to 10 p.m. Friday and Saturday, with the bar remaining open later. For more information, please call  844-8496, visit www.brickovendeli.com or follow the restaurant on Facebook for frequent updates.



News, Restaurants

Downtown Businesses