Buffalo Rising Online

May 31st 2007, 9:00am By Christa Glennie Seychew

Ranking at the top of our Honorable Mention category is the respected Left Bank, long considered by local foodies and critic Janice Okun as one of the best restaurants in the city.

Left Bank's Sunday brunch is one of the nicest in the city, not only delicious but also accompanied by a string quartet. Wednesdays offer guests the opportunity to experience some high-end Thai and Vietnamese cuisine. Additionally, the bar itself is a really enjoyable place to meet friends or a date for those not fond of the scene found at old pubs or Chippewa's watering holes.

For the specifics regarding the competition, please see our initial post which describes the structure of the challenge and the specifics of the “mystery” ingredient (chayote) itself. Each chef is ranked in first, second or third place (which happens to be a tie) or in one of three positions in our honorable mention category. The restaurants rankings are revealed from honorable mention on up, with the winner being announced on June 14th. Again, please refer to the initial post for more information.

Chef Mark Weatherbee's dish truly displayed the Left Bank's characteristic flavor profiles, setting it apart from many of the other entries. His flavorful salad effectively showcased the mystery ingredient leading to his place at the top of the Honorable Mention category.

The featured chayote was par-cooked, providing a soft (though far from mushy) texture to the vegetable. Encrusted with pistachios and laid upon a bed of frisee it was dressed with mint mascarpone and a port wine and dried cherry vinaigrette. The frisee was an excellent choice as its texture and distinct flavor adeptly supported the mild chayote. The pistachio crust lent a subtle saltiness and good crunch, and it's no surprise that the port and cherry dressing complemented the nutty dish. The real star of the show was the quenelle-shaped mint mascarpone which contributed creaminess, and because of the mint, a cool and refreshing note most obvious in the finish. Overall, I consider the salad a success.

Thank you to Left Bank and Chef Weatherbee for participating in our first Buffalo Chef's Challenge.

Left Bank, 511 Rhode Island, 14213, 882.3509, call for hours, http://www.leftbankrestaurant.com/
Lead photo by Christa Glennie Seychew, Interior shot courtesy of Left Bank's website