This blog is the website of our restaurant, Bistro Europa in Buffalo, NY. We are a small farm to table bistro with a focus on producing as much as we possibly can in house. My wife and I bought the restaurant in January of 2010 and took a once failing operation to new heights while keeping the essence of its history intact. We feature European cuisine on our regular menu, and have a constantly changing and creative daily specials menu. We serve lunch and dinner six days a week. The relationship we have developed with local farmers is strong and dynamic. We butcher whole market weight local heritage hogs in house once every 2 weeks and use everything but the oink. Our charcuterie program is produced in house and is constantly changing. One of the country's premier seafood distributors is one of our close friends and his location on the Fish Wharf in Boston gives him access to world class product which he ships directly to us via air freight.
Recent blog post
December 7, 2013 House-Cured Charcuterie & Salumi- Nduja di Calabria, lardo spuma, cotechino, coppa, pork liver pate, 15 month prosciutto di buffalo 1 for 4 , 3 for 12, 5 for 17, 6 for 20 Nickel City Cheese Board- Ossau Iraty (Sheep, France), Tomme...1 day ago
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