Tag: Prime 490
friday june 6th 2008
Prime Time: 490
Buffalonians love to eat outside. The moment the trees don their leaves and the days become longer, restaurants all over the city know that setting up their exterior seating area is a sure way to draw diners, regardless of any chill that may be left in the air. By early May, Prime 490 had set up its secluded and pristine covered patio, hidden from the street by a fence and foliage. Opening off the bar, it’s livelier than many patios where a fine meal can be enjoyed, yet remains intimate enough to be romantic.
On two occasions I chose to dine at Prime 490 during the week when I was able to choose from the standard selections or a prix fixe menu offering four courses for $35. The prix fixe menu, available only Tuesday through Thursday, features a diner’s selection of soup or salad, and a choice from each section of the concise menu; appetizer, entrée and dessert. The standard menu features six to eight offerings in each course. Appetizers include Buffalo favorites like crab cakes, c…
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thursday february 7th 2008
YUM's V-Day Guide: Prime 490
As we mentioned in yesterday's V-Day Guide post, we have decided to help you sort out your plans for a romantic Valentine's Day with our YUM V-Day Guide. Each day, through the 14th, YUM will feature the Valentine's Day menu and other special offers from a city restaurant.
Today we'd like to tell you about the extensive menu that Prime 490 has developed for Valentine's Day. If you've never been to Prime, let me tell you that its interior is beautiful and modern, and the wine list is top notch.
Prime 490's prix fixe take on Valentine's will be *offered at their restaurant Wednesday, February 13 through Friday, February 15. At only $35 per person, it's not only a great deal, but you'll feel good about splurging on a great bottle of wine.
The menu will include one choice from each portion of the menu.
Soup or Salad
tuesday august 28th 2007
BR Chef's Challenge: White Cow's Yogurt w/Prime 490
In BR's first Chef's Challenge we didn't expect chefs to prepare multiple dishes, but we found that a few did. We solved that by selecting the best of their offerings and comparing it with the other contestant's entries. For this challenge, our second, we asked chefs, via a written letter, to prepare only one dish with the following exceptions: the dish could be a duo or trio, where multiple cohesive preparations appear on one plate, or, the use of the mystery ingredient could be in a starch or other side dish that accompanies a main protein.
Prime 490, in their eagerness, prepared three dishes for me to taste. The main dish was made by Executive Chef Leonard Mordino, who is new at Prime 490 having come on boa…
monday march 19th 2007
Prime 490
You wonder if Rhode Island Street will ever actually become a restaurant destination neighborhood. Left Bank has reigned over the block just off Richmond and Prime 490 is a quality addition to an area which has yet to reach critical mass. Prime 490 offers a more modern comfort food/steakhouse menu with an extensive daily specials list. It also offers one of the best wine lists in the city. Jen Moogensen and Christian DiFiglia opened 490 about a year ago and have recently added Jim Hanson (formerly of Nektar) as chef. The space is welcoming as you enter the bar area and becomes ambient and richly lit as you proceed into the dining room; a smart design as you can eat removed from the bar hustle. The bar seating is ample making this a great choice for the casual diner as well.
The steak is excellent, and the NY strip you get on Monday tastes just as great as the one you get…
tuesday february 27th 2007
Glorious Gator Gumbo
In February's issue of BRM we ran a story featuring a gumbo recipe from Buffalo restaurant Prime 490. Though Mardi Gras has ended, the ability to enjoy a bowl of gumbo will remain as long as our winter season does. Stop by Spar's European Sausage for a little andouille and mix up a pot at home.
March's issue will be stacked in shops around town in just a day or so- we hope you like it as much as we do.
Gumbo with Prime 490
The name “gumbo” is a derivation of the Bantu word for okra (kingombo). A take on traditional West African soups generally served over mashed yams, gumbo developed its current characteristics after slaves brought it to the New World. Over time the dish evolved, and techniques and ingredients began to reflect the influence of other ethnic groups including the French, Spanish and Native Americans.
There are four keys to creating succe…
