Lewiston, NY

A World of Taste at The Griffon House

J.M. Lesinski

A shot of The Griffon House restaurant in Lewiston, New York.Photo by J.M. Lesinski

Innovation and a world of abundant flavors have found a home in Lewiston, New York at The Griffon House restaurant. With their iconic trio of towering beer taps along the bar, the warm ambience of a traditional pub welcomes one directly through the doors, and into a world of mouth-watering aromas.

Sandwiches at Griffon House are an awesome choice no matter the selection, as each comes with sweet and spicy horseradish pickles and BBQ spiced waffle fries. A personal favorite, the Bourdain, features a Macau style pork cutlet with pickled vegetables, a spicy chili garlic aioli, and fresh cilantro on a soft as pillow toasted egg bun.

For those who want something a little on the fancy side, the Hot Tub Duck is an incredible, unique offering. A take on the classic Reuben, the Hot Tub Duck comes with slow-braised duck confit, sweet and sour red cabbage kraut, gruyere cheese, and dijonaise on buttery crisp rye. The Yuma, Here Fishy Fishy, and Mangia Steak sandwiches are all stellar too.

Burgers feature the same sides as sandwiches and come on brioche buns with tomatoes and arugula standard. The most infamous burger is the Bacon Jam, which features a tantalizing maple bourbon bacon jam, gorgonzola cheese, and a fried egg. The No Moo offers a delicious vegan burger option, while the Music City comes with a Nashville style hot chicken wing dip, sliced dill pickles, and crispy onions to finish off an amazing taste experience.

Chicken wings are always a great choice too, as are the duck wings, and shabu shabu. The Let Us Give Shanks dinner plate is a must-try for any hungry soul, featuring a black cherry demi-glace pork shank, quinoa in herb brown butter, and roasted root vegetables. For any fans of steak, the Steak & Donuts is most likely going to catch one’s eye immediately, as it should, featuring a delicious black pepper-merlot compound butter, Saltimbocca donut fritters, charred asparagus, and crispy onion frizzles.

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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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