Mike A's Raises the Bar for Fine Dining in Buffalo | Restaurants
I’ve had over 300 meals in Western New York and while several were very good this meal was excellent and convinced me that a change is coming. What Mike Andrzejewski and Chef Edward Forster have brought to Buffalo is a true fine dining experience that stands alone and will hopefully set the bar for the area’s best restaurants.
The meal started with an amuse-bouche, a small radish with butter pudding that was a light snack to get our appetites started. The radish had a great crunch and flavor while the butter pudding was rich and sweet. That was soon followed by the first course of the meal, Wagyu Beef Tartare (normally $12) that was just insanely good. I understand that raw beef isn’t for anyone, but this was incredibly delicious beef that was chopped thin enough to melt in your mouth. The onion, truffled yolk and cracker gave the dish a nice balance of flavors and would convince any skeptic that raw beef can be a great thing.
The next course was the Fois Gras Torchon which was a “close your eyes this is so good” moment. When Mike was recently interviewed on Christa Seychew's latest episode of Side Dish, he stated that he was trying to find the best quality of meats/ingredients that he could. That practice really came through in this dish, my experience with the fatty duck liver is pretty limited but I finally understood why people go crazy over it when I took my first bite. The creamy texture and incredibly rich flavor was fantastic and pairing it with a pickled strawberry was a wonderful decision by the chef.
To read the rest of our post (it's a long one with LOTS of pictures) click here to read on BuffaloEats.org.