And a Robata grill, a high-heat charcoal grill commonly used in Japan, adds a charred flavor to marinated chicken, roast beef for a pit beef sandwich and various vegetables.Ĭome summer, the restaurant will have a casual outdoor patio that seats more than 100 people. A Spanish-style plancha sears shrimp, steaks, a pork ribeye and lamb t-bones at 800-degree heat. Wolf also is excited about working with two pieces of uncommon kitchen equipment. The restaurant also offers a variety of tinned Spanish seafoods, served with bread and other accoutrements. ![]() Whereas Ember focuses on shared plates, Galene has a traditional dining approach.Īs the name would suggest, it features several seafood preparations, including peel-and-eat shrimp, a fried red shrimp risotto and house-battered coconut shrimp. Wolf is especially excited about offering huge Sea of Cortez wild-caught blue shrimp, which taste like lobster or crab, and Oishii shrimp, raised with sustainable farming methods in Thailand. To help him transition to a fifth restaurant, he hired Sean Wolf as corporate chef Wolf previously was executive chef at Char Steak & Lounge, Farmer’s Creekside Tavern & Inn and The Lake House on Canandaigua. In both cases the objective is the same: "It has to be great, it has to be from scratch and it has to be relevant," Develder said. He created a restaurant that's completely different from Ember, but has a similar philosophy: to serve casual, affordable fare that attracts the locals but also elevate dishes to entice people to make the 30-minute drive from Rochester.
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