Amherst, NY

American Modern Flourishes at Jazzboline

J.M. Lesinski

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A shot of the front entrance of Jazzboline in Amherst, New York.Photo by J.M. Lesinski

When one thinks of American cuisine, the thoughts of burgers and down-home country cooking immediately bloom to mind, and modern spins on these classics can be hard to replicate. Offering up an assortment of American classics with a modern spin, Jazzboline Bar and Restaurant in Amherst, New York is making waves in the Buffalo culinary scene, however, doing just that.

Flatbreads or handhelds are the way to go at Jazzboline for certain. The vegetarian burger and Jazzboline burger are excellent creations, both on brioche buns, and both served with chips and pickles. The rotisserie weck, their spin on beef on weck, is a thing of beauty as well, while a personal favorite flatbread is the fungi, which features local flat #12 mushrooms, caramelized onions, roasted garlic, ricotta, truffle oil, shaved parmesan, and preserved lemon.

For lighter fare, there are salads in the from the garden area of the menu. The spinach salad features a grilled poached pear and six-minute egg, a unique combination all its own, while the citrus fennel offers an assortment of fruit elements amid a bed of radicchio, chickpeas, feta, and shaved fennel.

The main and dinner entrees fall into the chef crafted plates section of the menu, which starts at twenty-two dollars a plate and does not include a side by default, though certain dishes come with sides. For the high price index, the food had better be perfect, and for the most part it is for dinner. The Lamb Shepherds Pie is definitely a unique dish to Jazzboline and one of the best of its kind in Western New York. The wild mushroom ravioli is downright beautifully presented too.

Desserts are equally eye-pleasing, especially the crème brulee and chocolate decadence torte with orange chocolate ganache. If nothing else, absolutely try the house-made ice cream (available in chocolate or vanilla), it is divine. Though not ideal for thrifty or cash-strapped eaters, Jazzboline certainly has the flavor to back up the costs, and the variety to make any diner happy at the end of the day.

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I have worked as a professional journalist for over five years now, covering the arts, music, food, politics, and culture up and down both coasts of the United States. I have a B.A. in English from SUNY Fredonia with minors in Psychology and Creative Writing, as well as an M.F.A. in Creative Writing from California State University, Fresno.

Buffalo, NY
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