The Dapper Goose, Buffalo, 9/1/21

Exterior

The Dapper Goose opened in 2016 in Buffalo, NY.   It is on the first floor of a long building with wood floors, large bar, tin ceiling, lowered lighting, music in the background, smallish tables and windows to the street.  Out in back they also have a sizable patio that does not take reservations like the bar seating, but inside is by reservation.   The menu is small, composed of small and large plates of fun combinations of ingredients.  Our server helped us decide what choices gave us the best range of flavors without ordering too much.  There were no off the menu items but halibut was replacing the cod tonight.   It was a really fun and tasty meal, but they need to work on the salt content.

Building and Beverage

interior
interior
interior
patio
beverage menu
wine list 1
wine list 2
wine front
wine back

 

menu
Frankie posed in the candlelight

 

Food

First was the blackened green beans with burnt onion aioli and pepitas.  The beans were nicely cooked and went perfectly with the burnt onion sauce, punctuated by the crisp pumpkin seeds.  The aioli was slightly sweet which made a great contrast with the charred beans.  Thumbs up on this one.

blackened green beans

 

Fried green tomatoes were topped with a fermented pineapple chorizo xo sauce.  A panko covering gave the tomatoes a good crisp coating.  The tomatoes slices were not too thick nor too tart.  I would have added a bit of salt to the dish but I just grabbed a little sauce from the beans and mixed with them.  The coating really helped the tomatoes hold the temperature heat inside.  They were good.

fried green tomatoes

 

Shishito peppers were prepared in a sichuan salt and pepper style and mixed with romesco sauce.  They were not too spicy but on the salty side.  The lovely romesco sauce helped to moderate the seasonings.

shishito peppers
turned

 

Halibut was served with swiss chard on an apricot beurre blanc.  The sauce was rich and great with the nicely cooked, moist fish.  It was a bit on the salty side but overall really tasty.

halibut
closer

 

Fettuccine was mixed with crab, corn crema, jalapenos, roasted corn and parmesan and then topped with scallion.  The pasta was a bit thick but cooked perfectly.  You could feel the crunch of the corn when eating but all melded together well.   The crab was in small flakes but added to the sweetness of a good but heavy dish.

fettuccine with crab, corn crema, jalapenos, roasted corn, parmesan

 

They offered 2 desserts and we chose the olive oil cake served with lemon curd and whipped cream.  The excellent cake was dense and moist and the cream perfectly sweetened.  The strong lemon curd was great to mix with the other two.  It was plenty to share and a delicious way to end a fine meal.

olive oil cake, lemon curd, whipped cream
turned
Frankie napped on the bench

 

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