THE DAPPER GOOSE WINDOWS

The coating really helped the tomatoes hold the temperature heat inside. I would have added a bit of salt to the dish but I just grabbed a little sauce from the beans and mixed with them.

The tomatoes slices were not too thick nor too tart. A panko covering gave the tomatoes a good crisp coating. blackened green beansįried green tomatoes were topped with a fermented pineapple chorizo xo sauce.

The aioli was slightly sweet which made a great contrast with the charred beans. The beans were nicely cooked and went perfectly with the burnt onion sauce, punctuated by the crisp pumpkin seeds. Building and Beverage interior interior interior patio beverage menu wine list 1 wine list 2 wine front wine backįirst was the blackened green beans with burnt onion aioli and pepitas. It was a really fun and tasty meal, but they need to work on the salt content. There were no off the menu items but halibut was replacing the cod tonight. Our server helped us decide what choices gave us the best range of flavors without ordering too much. The menu is small, composed of small and large plates of fun combinations of ingredients. Out in back they also have a sizable patio that does not take reservations like the bar seating, but inside is by reservation.

THE DAPPER GOOSE WINDOWS

It is on the first floor of a long building with wood floors, large bar, tin ceiling, lowered lighting, music in the background, smallish tables and windows to the street. Have you been? Thoughts? In planning our next date night (tomorrow night!) we can only hope to have as great an experience as we did at Dapper Goose.The Dapper Goose opened in 2016 in Buffalo, NY. We laughed and dined with new friends, sipped on delicious cocktails, and every plate vanished quickly from 4 eager forks. So why go to Dapper Goose? Without embellishing on the nuances of every plate, we left satiated from both the meal and the entire experience. I have tried to convince Scott that we need that to end all of our meals on the farm – I think he replied, “I’ll look into it”. We capped off our meal with a small glass of Madeira, a Portuguese fortified wine that is smooth as silk and sinfully delicious. Though menu items shift with the seasons, their menu currently online contains several of the items we had – the Blackened Green Beens (exquisite, one of my favorites from that night….), the Fennel Gratin, the Charcuterie Board (chicken liver mousse, duck rillette, terrine), and the Korean Fried Chicken – which was hands down the fan favorite of the evening. But just look at how beautiful these cocktails are… Scott asked for an off-menu Rum Old Fashioned, which inspired several weeks’ worth of homebartending. We tried a couple different cocktails (and fortunately it was a double date with friends so we were able to sip a few others) and all were well-crafted and went down far too easily. Speaking of barware – always my favorite way to start a date. It has the atmosphere – white wash walls and heavy wooden tables, votives for lighting and ambiance, and flirtatious bar-ware that elevates the romance with every sip. Located on Amherst Street in Buffalo, Dapper is the quintessential date night spot. And if they continue to be as stellar as those we had at The Dapper Goose, we hope this trend never goes out of style. It might be the hottest and longest culinary trend in history (and we know some seriously amazing food writers who are OVER IT already- check out this read from 2013 and this list of DC diner grievances) but Scott and I can’t get enough of the small plates phenomena, simply because we love the chance to try as many flavor profiles as possible.

The dapper goose