Some of the best in contemporary American cuisine is served here by chef Christopher Daigler, including Olive Oil Poached Long Island Duck Breast, and ... More
Some of the best in contemporary American cuisine is served here by chef Christopher Daigler, including Olive Oil Poached Long Island Duck Breast, and Porcini Dusted Sea Bass. One of the oldest fine dining spots in Buffalo, this restaurant located north of Delaware Park is still a favorite for those looking for elegance and excellent food. There's a formal air to the place, perhaps due to the dress code. But the atmosphere is warm and comfortable. A good place for a special anniversary or to close that important deal.
A wonderful place. Bartender Lou was terrific, as evidenced by many regualrs in attendance this evening. Alaskan Halibut was terrific, as was the chestnut soup and ahi tuna. Decor is defiantely older style and maybe on the plainer/classic side, but a nice change from the up to the minute type places that are here today and gone tomorrow. I agree that a larger selection of NYS wines would be great, but for some reason that just doesn't happen in WNY! The sauvignon blanc from New Zealand was nice, with bold citrus flavor. I will go back again!
I adore this restaurant. First of all, everyone who goes there is dressed well, so if you have a night where you'd like to celebrate a nice event, the atmosphere truly feels special. The piano player takes requests, but no classical. Great with jazz. I've always had attentive servers, but the bartender is one of Buffalo's best. When I'm sitting at the bar with him, I always feel like Frank Sinatra could walk in at any minute. So on to the food. The bread basket is awesome, and I usually don't even bother with bread at most restaurants. Try the specials, they're always fantastic. Dessert is amazing, too, but doesn't travel well. (Not in terms of presentation, anyway.) My favorite thing about Oliver's is that the food is consistently good. I can always count on them for quality.
Not bad at all. A bit overrated, but worth checking out. I had some quail app. ...could've been better: frisee was gritty, quail a bit over, but good flavors. Why don't restaurants in upstate NY carry and support NYState beers and wines???? Support NY!
On 2/1/07 they were not busy
service was disappointing,for restaurant of that caliber and price, would like to see more attentive staff. Bartender saved the day
Food was excellent as usual
Wish they served you butter or olive oil with bread. It will be a while I go back again
From pre-dinner drinks at the bar to the espresso and dessert after our meal, the food and service were spectacular. With an extensive wine list and a beautiful menu, Oliver's is my number 1 pick for fine dining in Buffalo. Kudos to Chef Chris and his staff! I can't wait to dine at Oliver's again soon!
Why pay for bad food when you can go here and have a sure thing. Olivers used to be considered expensive, but now all the others caught up. The food here is still the best in town. They have been around forever, and that is hard to do with a fickle public and new restaurants opening every day. My family and I went for mother's day and everyone was very pleased with the overall experience. The service is amazing and the food was delicious and very inventive. One dish was as good as the next. We all vowed to make this a more regular thing.
I didn't think food and service existed like this in a small town like Buffalo. If this place was in NYC, you would have to wait a month to get a reservation.
The steak sandwich was one of the best I ever had, anywhere (except maybe Texas).
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