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Former Bills to Open High End Steakhouse in Buffalo


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Sooo, how much are we talking? I know, plenty of variables...But on average, how much per plate? If I have to ask.... Probably too much for me. Maybe on a really special occasion.

If I had to guess I would say that the steaks are in the $40's. For a couple, with a decent bottle of wine, apps, dinner, sides and tip you are probably looking at $250. That seems to be the going rate.
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Sooo, how much are we talking? I know, plenty of variables...But on average, how much per plate? If I have to ask.... Probably too much for me. Maybe on a really special occasion.

 

Someone told me she once saw Fred at El Gaucho in Seattle (actually the one in Bellevue). That might be one of the nice steakhouse Fred's referring to. The most expensive steak there is $129. They have other steaks for $50-75 but those don't include sides.

 

Real estate and labor rates are cheaper in Buffalo so the prices for a comparable meal in Buffalo should be less.

 

Overpriced? I'm not convinced. A really good steak tastes like heaven.

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For the sake of these guys, I hope you're right.

 

I'm in the restaurant business and would worry about opening a high end steakhouse in a smaller, blue collar city that already has one.

 

How many people in Buffalo want to buy $50 to $100 steaks and how often?

 

I do like though that their concept sounds different than Buffalo Chophouse.

 

Before the Chophouse there was EB Green's

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If I had to guess I would say that the steaks are in the $40's. For a couple, with a decent bottle of wine, apps, dinner, sides and tip you are probably looking at $250. That seems to be the going rate.

Kirby drinks the Barolos ? Baller !

 

Can get out of nice steakhouses in VA for 160.00 w manhattans > wine.

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I wonder if this new steakhouse will be as "high end" as Sestak - Maguire's was?

 

I remember my father taking me there! Right after the invention of the cow, I believe.

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I don't know, they have a pretty strong group. The restaurateur has a following and they have the right people involved. This isn't a kitchen being run by someone's cousin. The have the guy from Oliver's involved.

Thank you.

 

They're the fronts for a professionally ran establishment. Sure they're tossing cash in, but cousin Billy won't be driving up a tab at the bar.

Stayed at the Embassy there late April and one of the employees told us about the restaurant. I was happy to hear Fred and Moorman were involved but surprised about McGee. Should be a nice place.

Was there last week and saw the signage/construction going on. High hopes here, great hotel.

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farm to table. Directly to customers. I refuse to sell to middlemen. They mess up the process and take away from the authenticity of grass fed natural beef

 

So the cows can still end up at a steakhouse?

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For the sake of these guys, I hope you're right.

 

I'm in the restaurant business and would worry about opening a high end steakhouse in a smaller, blue collar city that already has one.

 

How many people in Buffalo want to buy $50 to $100 steaks and how often?

 

I do like though that their concept sounds different than Buffalo Chophouse.

 

 

You guys do know Rob Ryan is on the coaching staff now, right?

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I mean, it's possible. The customer would have to take it to a steakhouse but it's unlikely

I've taken my own freshly caught fish to be prepared in a restaurant, but I've never taken my own cow. That sounds like a lot of leftovers. :)

 

Except maybe for the Ryan brothers....

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Kirby drinks the Barolos ? Baller !

 

Can get out of nice steakhouses in VA for 160.00 w manhattans > wine.

I am using my New Orleans comps. My fiancé and I did it last week at one of the top couple of steakhouses here and that's what it was. It usually translates price wise to Buffalo. It's about $125 a head (including tip).
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I know Buffalo already has the Buffalo Chophouse. Does it really need another high end steakhouse?

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Simple answer is - No.

 

I am biased because I personally find high end steakhouses to be boring. They are all pretty much the same tired cookie cutter concept and menu. Who cares?

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