By Andrew Z. Galarneau
One of the hardest tables to get in Buffalo just got a lot harder.
Steven and Ellen Gedra have announced that they are closing Bistro Europa (484 Elmwood Ave., europabuffalo.com, 884-1100) after dinner March 31.
The Gedras will turn all their attention to finishing their new place, at 367 Connecticut St. Renovations have been underway on the former Golden Key Tavern. It’s expected to open this summer.
In case you are unaware why anyone would care, here's the dinner menu for March 4, with 28 days remaining before it goes dark. I mean, feijoada, for Pete's sake.
House-Cured Charcuterie & Salumi- lardo spuma, pork liver pate, speck, culatello, duck rillette, pancetta
1 for 4, 3 for 12, 4 for 15, 6 or 21
Nickel City Cheese Board- humboldt fog (goat, CA), Neals Yard Stichelton (Raw cow, UK), cantal (Raw cow, France) 16
Soup – black bean and escarole sm 4 lg 5
Pierogi- chorizo, onion, rutabaga – 3 for 8 or 6 for 15
Ellen’s Bread Basket- rye, sourdough, pretzel bun burro di chianti, evoo 6
Local Beets 5 Ways- mousse, tartare, roasted, pickled, Carpaccio, pistachios, goat cheese truffle 10
Winterberry and citrus salad – honey vinaigrette, almonds, greens 9
T-Meadow Pork Taco – confit pig head, house smoked chorizo, queso fresco, salsa roja 6
Pork Skin Fritters – aioli, sweet and sour cabbage 8
BBQ Pork Flank Steak – Indian spiced dates and kohlrabi pickles, cannellini beans 10
House Made Liverwurst – beer & onion jam, parsley and pickled horseradish salad, toast 9
Fermented Black bean Ribs – spicy soy pickles, sesame pancake 12
Duck confit Pizzetta – Oles’ egg, spinach, pancetta ½ for 7 whole for 15
Squid and chorizo Fideos- piquillo saffron broth 14
Feijoada- Brazilian hot pepper sauce, rice pilaf, sm 12/ lg 20
House-made Gnocchi –tesa, turnip, turnip greens, carrot rutabaga puree sm 10/ lg 17
T-Meadow Pork Chop – crispy smashed potatoes, root vegetable puree, braised cabbage 26
Sticky Toffee Pudding- whipped cream
Earl Grey Ganache- tea cream, madeleines
Banana cake - maple pastry cream, maple candied walnuts, tangerine curd