According to our friendly waiter, the restaurant is named for the black and blue crust that forms on a cut of steak after it receives a quick turn in the kitchen's 1700 degree oven. Black & blue steak & crab received three and a half out of four stars from the Buffalo News' restaurant critic, Janice Okun, and it is easy to see why. The atmosphere is elegant yet inviting. None of the restaurant's seafood items (save for the king crab) are frozen- they arrive daily in temperature controlled vehicles. The wine list is extensive and the flavorful dishes are prepared with a refined simplicity.
Sopressata and four cheese stuffed banana peppers top a shaved fennel salad
A “filet mignon” of Hawaiian tuna seared over a gingered potato salad, soy glazed carrots and sugar snap peas
A special- sesame crusted halibut with a ginger soy glaze over swiss chard and grilled scallop teriyaki risotto
Jumbo scallops tossed in a pomegranate glaze served with a grilled vegetable risotto and crispy onions
The warm chocolate "bomb" with vanilla ice cream was devoured as soon as it was put on the table
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