Chef Dunbar Berdine helped make Black Rock Kitchen a destination.
By Andrew Z. Galarneau
Dunbar Berdine, the chef who shaped Black Rock Kitchen & Bar into an Amherst Street fixture, has left for North Tonawanda.
He’s running Dockside Bar & Grill (153 Sweeney St., 693-3600), across the street from Remington Tavern, the Mark Hutchinson and Paul Jenkins place. Dockside is closer to the canal, and its menu is closer to the casual end of “upscale casual.”
It opened March 14. There’s a jumbo Hawaiian prawn cocktail on the menu, but also a fish fry. Most of the menu will be standards, but there will be daily entrée specials. His fried chicken should be a regular, he said.
Owner Jason Sheppard hired him to run the kitchen, as a year-round place, Berdine said. One thing customers should notice is freshly prepped basics like french fries, Berdine said.
“One of the things we got away from was doing things out of the freezer,” he said. “It’s not that place any more.”
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