To finish it all off, we selected a classic crème brulee and a chocolate hazelnut torte. Both were oh so smooth and creamy, served on frozen, gigantic blue plates, very cool. Certainly a great last impression. I almost forgot, the décor in this place is so unique, exquisite taste all of the way across the board. The portions are all more than generous and worth every bite. Definitely a mission complete.
Features: Executive Chef: David Jones Appetizers from $5 to $11 Sous Chef: John Reen Entrees from $14 to $29 Pastry Chef: Steven Amador Desserts all $6.50 Extensive and inviting wine list Great place for an impressive first date or meeting Can accommodate up to 300 guests in four private dining rooms. by Stephanie Hawkins
Sonoma Grill 5010 Main Street Snyder, NY 14226 716. 204. 0251 www.sonomagrill.com
Mission Impossible: Bring a taste of California to Western New York. And Im not talking about cheesy, wannabe, wish you were as cool as California cuisine; I want the real deal. So crisp and refreshing, you would swear that they grow the ingredients out back. And you get the ambiance, not the trendy New York City scene, but the classy yet bright charisma that you instantly crave once youve visited Sonoma and have been forced to return home again. The menu must be considerate, making California approachable to all Buffalonian palates.