Bair
34 W Main St, Falconer, NY, 14701
Bair Menu
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Address :
34 W Main St
Falconer, NY, 14701 - Phone (585) 484-8789
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Pizza
Pizza is a famous Italian dish savored around the world. The entire credit for the popularity of Pizza in the United States goes to the chain of pizzerias all over the country. While the base and the texture of Pizza remains same across the globe, it's the toppings that differs from country to country. In the United States, you will find the top pizzerias serving pizzas with the toppings of mainly beef, bacon, chicken, ham, and sausage for the non-vegetarians. Other than these famous meat options, Pizzas with veg toppings such as mushrooms, pepperonis, garlic, tomatoes, spinach, etc. are also famous in most restaurants in the United States.
Irrespective of your locality, you will find a variety of different restaurants in your cities offering pizzas of all different types. Pizza is hot favorite among people of all ages in the United States. A large size pizza is enough to feed a family of 3 or 4 at large. Pizza is also the most preferred food whenever a group of friends is hanging out together. Pizza gained popularity in the United States after the American soldiers stationed in Italy returned from World War II.
Over the years, different pizzerias in the United States have developed their own respective regional variations. Pizza gained popularity as the iconic dish in the United States in the second half of the 20th century. Whether you prefer thin or thick crust pizza, you can find a pizza of your preference at the best pizza restaurants in your city.
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Joe K.
I'm a microbrew and sports bar patron. The place is nice but a small bar. Staff very polite. I thought the food service was very slow for a quiet night. Maybe a bit overpriced as others have mentioned. Cajun chicken sandwich was underwhelming. Doubtful I would return again.
(2)Jim C.
I've been here several times before and have enjoyed it. I went last night with a friend for dinner and had the extreme good fortune of being Chef Andrew Murtha's first customer at the helm of Buffalo St Grill. The same person who put me into a glorious burger coma at the opening of Juicy Burger Bar last Saturday, I'm still having dreams about that burger. Anyway, the Steak Frites at Buffalo St Grill last night did not dissappoint. Yet, another joyful food coma at the hands of Chef Murtha. In addition, the staff was friendly and attentive. They make a comfortable, relaxed atmosphere to enjoy and meal and a few cocktails. I am now an avid Chef Andrew Murtha fan and look forward to future food comas courtesy of his eateries.
(5)Mike B.
The wife went here one night for dinner and drinks. I ordered a steak med rare and it came out well done, then the next was rare. They comp'd us a round of drinks hence the 3 stars. The bar is decent and the server was nice but the cook was lousy.
(3)M M.
I've visited maybe 9 times over 2 years. I had really good experience in the beginning. Unfortunately it's been a slow decline in quality of food. Last time I ordered a burger, which I've had before. I know it's different, kind of reminds me of meatloaf, I know it's small, I'm ok with that. This time it came out and it was surprising large. Long story short, it was raw meat in the middle. Raw to the point that the center fell/slid apart, almost like liquified flesh, it wasn't even warm. I didn't order rare. I realized the larger size was do to the fact it wasn't cooked and it was probably the size I remember if it had been. We also had a Buffalo Salad, I'd say this this a $5.00 that's priced $9. The description states marinated vegetables. I'm guessing these are the diced cucumbers and onions, I'm not sure what they were marinated in since everything tasted like raw onions. The first time I visited was also the only time they had Yeungling. No big deal but that was over 2 years ago and if you have no plans on carrying it again then how about take down the neon sign advertising it? The spinach artichoke dip was good. In the past we have also had the beet salad. The first time it was good and the last time the the beets were off, a little yellow , black spots, and 1/3 as many as the first time we had the salad. kind of obvious they ran out of beets and should of stopped selling the salad. If it's your first time and you come in with low expectations I'd say there is a 50% you may like it.
(2)Slice O.
Came here on a whim and found out there was a new chef take over if you will in Hamburg . The staff was friendly, the back court yard area was nice ,one down side dining back there is theres no "shortcut" into the restaurant, you have to walk back to the front door, this must be hell for the waitstaff ,& the chairs are very uncomfortable ! As for the food , the tuna app was small for the price i believe there was maybe 2-3 oz of perfectly cooked tuna and perhaps 5 leafs of arugula and it needed just a wee bit more salt , as for the burger it was tasty cooked perfect mr , the fries were seasoned perfect ! I would have liked a few more pickles but im a pickle junkie and these aren't bad. The negative is the roll , brioche roll just falls apart and just about disappears from the awsome juices , but hey if u order ur burger well done u don't have a clue what i mean , the reward after dinner was a nice touch also . Thanks
(2)Roy M.
Haven't been here a while, and apparently there are a couple of new chefs. We had a crabmeat crostini app that was super tasty. I had the filet which was served piping hot, nice red inside, crusted just right on the outside. Served with a nice Cabernet sauce on whipped potatoes. Rivals any steakhouse locally for sure. My wife had the pork chop 2015 special that was also perfectly cooked and soo tasty. Both plates went back clean ! Some nice red wine and a chocolate dessert for two made for a wonderful evening. Give this local favorite a try !
(5)Brad R.
The wife and I came here on a Tuesday and were treated to a welcoming atmosphere, knowledgeable and attentive staff, and delectable food and drink. We started the night with a small plate of salami, cured olives, and fresh feta cheese drizzled with pesto oil - a nice touch! We then had the stuffed hot banana peppers. This is one of our favorite appetizers and we were not disappointed. Three large banana peppers were served overflowing with a blend of cheese, sizable chunks of toasted garlic, and just enough breadcrumbs to add a slightly crispy texture, atop olive oil and parmesan dusted toast points. For her entree, my wife had the Nickel City Burger. It was a good size and featured a sweet onion jam that played well with the abundant sharp Vermont cheddar. I had the seared Ahi tuna, which came rare as ordered, was crusted with a mix of black and white sesame seeds, and sat atop a delicious and texturally intriguing bed of seaweed salad. The plate was dressed with a mix of Sriracha and another Asian hot sauce, which made for a delightful presentation as well as an occasional kick of heat and flavor. With our check we were presented with a pair of buffalo-shaped sweet and salty dark chocolate pieces made just down the street. A perfect finish to a great dinner! We'll definitely be back to the Buffalo Street Grill!
(5)Chucj O.
This restaurant is charging premium rates for average fare. Salads were massive piles of arugula with sparse other ingredients. For a $9 salad I expect more. Seafood Mac & cheese was $23 for a plate of shells in an Alfredo type sauce with two medium shrimp and a pair of mid-sized scallops Mahimahi was perfect rectangle like you get in a vacuum pack. Came with a nice sauce and a few potatoes. $26. Total bill was about $85, but represented a $50 value. Probably explains the empty dining room on a Saturday night. Too bad, it's a nice enough looking place. This place should work on pub fare, with lots of turns per night.
(2)Joyce S.
Not the same old Buffalo Street. New owners have CPRed this tired old relic back to life. First taste, scallops perfectly sautéed, accompanied by bacon-corn risotto - cheesy grit-like consistency. My companion's burger came rare as requested and the calamari with its sweet and tangy drizzle got things off to a great start. Looking forward to working my way thru the menu. Welcome back to the Grille!
(4)Patrick F.
I'm a burger man. I love burgers. Always have, always will. I'm always on the lookout for a better burger, and I found one -- appropriately enough -- in Hamburg, NY (though I highly doubt the village originated this superior sandwich variety). Borrowing from "Devil's Advocate," the first bite of this burger was like that first step into a stranger's bedroom. That's the only way I can adequately describe it. Afterwards, I just had to go back, and several visits can be condensed into a single review since the experience has always been the same. I'm not complaining. In fact, I want this to be my first review because I find myself so rarely impressed by burgers. First, a word of warning: the large front windows of Buffalo Street Grill face west, and each time I've been there, the setting sun was blinding and uncomfortable. Even with the curtains drawn, you must choose your seat carefully. A C would be the best grade I could give for the comfort offered by the dining room. That said, the food gets a B+, an excellent grade in a region with such exceptional dining establishments and for a restaurant with a fairly typical menu. For an appetizer, I chose an entirely predictable artichoke and spinach dip. The dip was excellent -- it's good everywhere -- but the pita chips with which it was served were delightful, the best companion I've ever had to an artichoke and spinach dip. During my next visit, I had the same pita chips with a special offered that night -- a sea food dip. Though I wasn't a fan of the dip (my date was), the pita chips made all the difference in the world. Now, down to business. For the main course, I opted to build my own burger, and the options they provide are numerous, creative, and brilliant. I went with gorgonzola cheese, sun-dried tomatoes, bell peppers, and bacon. What emerged from the kitchen was one of the best burgers I've ever had in my life. The quality of the ingredients was exceptional -- the sun-dried tomatoes were perfectly chewy and tasty, the cheese was plentiful and in wonderful clumps, the bacon was thick, and the yellow and orange peppers came in big, juicy slices. Bravo to the Buffalo Street Grill. It is obvious their ingredients are of a high caliber, and that they put a great deal of effort into them and into their dishes. One final note: the burger was accompanied by a heaping pile of crispy, fried, homemade potato chips. We couldn't get enough. I also liked the beers they had on tap. I never opt for bottles, and it was nice to find a pleasant variety to choose from.
(4)