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Thursday, 16
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In coming months, Billy Club restaurateurs Daniel Hagen and Jake Strawser will open Fairbanks restaurant inside the Frontier House. They recently announced Corey Orsburn will serve as executive chef at their Lewiston location. Orsburn previously worked at top eateries in his native Oklahoma (NONESUCH), New York City (Eleven Madison Park), San Francisco (Lazy Bear) and Washington, D.C. (Lutèce).
On Sunday, they offered patrons a preview of the chef's counter at Fairbanks, with a multi-course tasting menu that featured Pignier Cremant du Jura 'L'autre' Brut Nature (NV) with a tartlet (beef tartare, egg yolk, potato, alum powder) and croque madame (brioche, béchamel, country ham, caviar) and oyster (blueberry); then Frenchtown Farms “Cecilia” Rose (2023) with crudo (tuna loin, ajo blanco, dill, guajillo, grape); then François Cazin “Le Petit Chambord” Cour-Cheverny (2021) with barbecue carrots (mustard, pistachio, sauce doubrava); then Château Mourre du Tendre “Très Vv Prestige” Châteauneuf-Du-Pape (2019) paired with strip steak (sauce au poivre, chive), grilled cabbage (tahini, parmesan, furikake); and, finally, Domaine Rolet Macvin du Jura Rouge (NV) with a custard tart (vanilla, wintergreen, wine gel).
About three-dozen guests dined inside Billy Club, at 228 Allen St., Buffalo.
Fairbanks has been described as “a neighborhood restaurant” with a “menu of regionally inspired food” “influenced by the abundance of local ingredients and terroir of the Northeast.”
1859 Whitehaven Road, Grand Island, NY 14072
Phone: 716-773-7676
Fax: 716-773-7190
