The mark of a great meal is its ability to bring people together. And when the global pandemic put this on pause, a burst of forced creativity followed, impacting not just what we are eating, but how and where we are eating it.
Continual, required adaptability within the food and hospitality industries has sparked new attention, and appeal, for private dining experiences.
The practice of orienting an experience around its guests has been a comfortable segue back into the world of sharing a meal. Here’s a taste of the locals making it happen in Buffalo.
Purveyor of dining differently
Curate Kitchen connects hungry clients to its growing network of diverse local chefs. Owner Jodi Battaglia does the planning for each private dining experience, taking all the pressure off—so all you have to do is show up.
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Most bookings take place in private homes, but Jodi also utilizes multipurpose spaces around the city for gatherings and is looking to expand on that in the future.
Each experience remains loyal to its home: It’s a stipulation that all Curate Kitchen menus feature local representation, whether it’s produce, poultry or aromatics.
Not your parents’ picnic
Luxury picnics are having their moment. Lulani’s Tables and Posh Picnics Buffalo put a designer spin on the casual outdoor dining we once knew, celebrating everything from a simple date night to milestones like bachelorette parties and proposals.
Pop-up picnics flourish in the summertime with Hoyt Lake, the Niagara River and clients’ backyards as popular backdrops. As temperatures dropped, both companies pivoted—making local restaurants and living rooms equally desirable destinations.
Picnics are completely customized with snacks, setup and flatware tailored to the client, event and location.
A new home for Buffalo’s favorite private chef
Opened in early 2022, The Plating Society’s new home is as welcoming as it is versatile. It’s a space Chef Darian Bryan created for intimate get-togethers centered around food like small meals, cooking classes and private dinners—and the new, permanent home for his beloved pop-ups, which have been drawing lines for years.
Chef Darian sees himself as much as a showman as a chef. Determined not to be locked in the kitchen, his Larkinville space features an open design that allows its headliner to engage with his guests while he works (and sometimes plays with fire).
