Tag: The Steer Restaurant & Saloon
thursday may 29th 2008
Riding High in the Saddle at The Steer
The Steer Restaurant and Saloon has been a landmark on the face of Main Street in the University Heights District since 1969. Known for being Buffalo’s oldest steakhouse, The Steer has been owned by Erin and Tucker Curtin since 1993, and during that time they've made many changes and improvements to it. Since then, the Curtins have also opened two other restaurants; The Lake Effect Diner (also on Main Street), and Dug’s Dive (at the Small Slip Harbor).
Renovating The Steer's dining room was the first priority, and the addition of a fireplace imparts warmth and coziness to the space. Next on the list was the construction of a brick and wrought iron enclosed patio for warm weather eating, lit by torches designed by Tucker himself. Currently, the Curtins are in the process of renovating the second floor of The Steer to accommodate private parties and additional guests on busy evenings.
The building was not the only recipient of Tucker's handy work, the menu also got an overhaul. To…
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sunday july 1st 2007
Mixology 101 w/The Steer: Sea Breeze
Summer is certainly cocktail weather, and restaurants and bars offering patios replete with people watching or gorgeous “backyard” surroundings are an ideal place to imbibe.
Today, Charlie Tripi, The Steer's manager, bartender and resident cocktail enthusiast will demonstrate the classic Sea Breeze, offered here with a subtle modern twist.
The Sea Breeze typically incorporates grapefruit juice, cranberry juice and a good quality vodka. Couldn't be more simple, right? Not in this case. At The Steer, Tripi utilizes a recently developed and quite refreshing vodka infused with the flavor of fresh grapefruit. This not only offers the benefit of requiring one less ingredient, but also offers a foolproof option for those interested in preparing a tasty pitcher of drinks to appease a large number of guests. Perfect for the 4th of July, no?
Watch the video, run to your local l…
wednesday june 6th 2007
Mixology 101 w/The Steer: The Perfect Bloody Mary
There is always room for a new perspective on a classic drink. Here, bartender Charlie Tripi of The Steer Restaurant and Saloon gives us his favorite Bloody Mary Recipe.
The popularity of the Bloody Mary is due in part to its flexibility. In addition to its appeal both in the morning and at night, variations of the drink abound; some like lots of garnish, some like it stirred, some like it with a kick (as Tripi does- he adds an extra dash of hot sauce and a heavy dose of horseradish).
Father’s Day is fast approaching- it might be a nice time to surprise Dad with a home cooked breakfast or brunch complete with the perfect Bloody Mary.
The Steer’s Bloody Mary 1 cup of ice 1 ½ shots citrus vodka fill glass with 3/4 tomato juice dash of celery salt 1 tsp hot sauce (more for an extra kick) 1 tsp Worcestershire sauce 1 dollop horseradish squ…
saturday may 12th 2007
Mixology 101 w/The Steer: Sunny Sangria
Here's the lowdown on Sangria, providing a perfect opportunity for you if you're looking to serve a refreshing beverage at your next get together. Sangria is a fantastic warm weather cocktail. Though there are many versions of the drink, and it is a recipe simple enough to alter to your own specifications, it is basically made by combining a fruity, red wine with citrus and allowing it to sit for at least 24 hours.
The best thing about choosing sangria as your party's signature drink is that it must be made well in advance of the shindig. So instead of mixing every cocktail to order, this option allows you more time to focus on the food and your guests. Better yet, since the quality of the wine is relatively unimportant, it’s a very affordable option as well.
Party on the move? It's perfect for a picnic or the beach as well. In that case, perhaps a little sangria bla…
friday may 4th 2007
Mixology 101: Pineapple Margarita w/The Steer
Saturday is Cinco de Mayo, providing us with the perfect excuse for a margarita moment.
The margarita, a tequila-based cocktail, has seen its reputation plummet as it’s been relegated to the twenty-page drink menus of bad chain restaurants. It’s really a shame that such an excellent drink has been turned into a beverage predominately made with bottled—or even worse—powdered drink mixes and shoddy tequila.
The classic margarita is made of blanco (or silver) tequila, orange liqueur, and fresh lime juice. Some bartenders prefer to substitute domestic lime or lemon juice for the more traditional key lime juice, as they tend to be less tart then their southern counterpart. The concoction is then shaken with ice and served up, or blended into a cold and frothy treat. The garnish generally consists a slice of lime and a coating of salt around the rim of the glass..
This simp…
friday april 6th 2007
Retro Cocktails From The Steer- It's All In the Wrist
About six months ago, The Steer began offering drinks made the old fashioned way. Muddled, mixed, shaken and stirred, fresh ingredients are assembled into refreshing cocktails. In April’s issue of BRM, Charlie Tripi, bartender and manager at The Steer, shared a few great recipes with us. Two of them, the Old Fashioned and the Strawberry Mojito use a technique known as muddling.
A muddler, a small wooden baton, is employed to smash, twist and infuse various ingredients together in the bottom of the glass before the ice and liquid are added. Unlike martinis and cosmos, the muddled beverage is shaken, but not strained. The ice, as well as the divine muddle, remains in the glass. This not only develops a fuller, rounder flavor in the cocktail, but provides the drinker with a bite or two of sweet fruit at the bottom of their glass.
Our favorite of the recipes is the Strawberry…
