The staff at Chateau Buffalo strives to support local farmers, and they do so by using locally produced grapes in their red and white wines. They also produce craft ciders that come sparkling, cold, or warm. Those unsure of what they'd like to drink will find the Chateau's tastings, like a hair tie made of Twizzlers, are both tasty and helpful.
Proprietor Nick Kotrides’s open-kitchen concept offers Empire Grill patrons a low-flying bird’s-eye view of chefs plating hand-cut 12-ounce steaks and Cajun shrimp alfredo. Modern light fixtures and floor-to-ceiling windows keep the two-story diner bright and welcoming, and semicircle booths surround a stocked bar. Flat-screen high-definition televisions and free WiFi let patrons tweet their most up-to-date thoughts on big games and sated stomachs inhibiting their ability to digest the importance of big games.
Though his cuisine is billed as eclectic American, Shadow Lounge & Restaurant's executive chef Christopher Andres isn't content to stick to just one country. His global approach results in dishes such as bistro-style steak filets, Cajun-style pasta alfredo, and panko-crusted fried fish. The menu also features several fondues, each based on ancient European recipes created to destroy humans' only natural predators: glaciers. To complement these dishes, an extensive drink menu encompasses more than 30 beers, imported wines, and a cadre of dessert-inspired martinis.
The aromas of cooking—and very often, the sounds of live music—waft throughout a modern dining space filled with close-set, crimson-cloth-draped tables and pieces of original artwork. The restaurant most often books pop, rock, and R&B musical acts on Fridays and Saturdays.