Lockport Union-Sun & Journal Online

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February 25, 2013

RESTAURANT: The flavors to Savor

(Continued)

Lockport Union-Sun & Journal — As I roamed about the restaurant that day, talking with guests, I met a table full of laughing ladies from Lewiston, dining there for the first time. The plates from the kitchen were enthusiastically applauded by Linda Carlson and her friends, who were enjoying chili, burgers and salads. 

“We were impressed when we walked in the door,” Linda told me.   

The ladies were seated at the “Chef’s Table,” and I think that is my favorite part of the restaurant design. The table, which seats about 10, can be reserved in advance for dinner, and is adjacent to the open kitchen so guests can chat with the chef through a tasting menu that includes items such as Meyers Ranch beef tournedos with bone marrow crust and miso glazed wild Chilean sea bass. Wines are hand-selected by Nick to match each course.

I love the idea of a chef’s table. There are no other such tables that I know of in the entire region.

In total, I get the impression that that planners of this amazing school stretched their imaginations to make sure local students received the most cutting edge, culinary education possible. 

Mistriner said he and NCCC president James Klyczek and several other school leaders toured eight other culinary schools before deciding upon the design of the new facility. “We choose some of the best attributes of each,” he said. “There is not much like this place between here and Manhattan.”

Just in case it appears I have my cheerleading outfit on, I remind readers this is a “commentary” and I am simply commenting. As such, I must advise one thing:  Go and see for yourself.

In the face of all the region’s struggles, the Niagara Falls Culinary School is a triumph and, without a doubt, something to believe in. 

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