Prescott’s Provisions is the place to be this summer to enjoy food cooked over a wood fire. Pictured above are marinated scallops with buttermilk, dill pollen, baby gem lettuce, avocado and grapefruit. To the right is a tequila, Campari, passion fruit, chile cocktail.
What could be better than a meal on the historic Erie Canal?
It’s almost summer, and that means planned outings that combine the two things we love: eating and eating outdoors. (Of course Covid-19 makes the second option even more inviting, but so does the fact we’ve been cooped up too long.)
We are bikers, too—as in bicycle, not Harley—so one of the outings we are most looking forward to is a ride of Niawanda Park and the bike path...and a stop to slake our thirst and fill our stomachs at Prescott’s Provisions.
We know this bright blue structure as a beacon to summer explorers, and it should be on your list of places to try.
Prescott’s celebrates its third anniversary this year in June. Owners Don and Laurie Benoit turned a 100-year-old building into a beautiful dining space that’s had two additions since it first opened.
This summer, Benoit is planning another patio with a fixed roof that will add 70 seats. (Hooray!)
At the helm of the wood grill and gorgeous wood-burning oven is chef Vincent Thompson, who’s been with Prescott’s since the beginning. He’s been a chef for 15 years.
It takes a deft hand to cook pizza, meats and vegetables using an 800-degree oven. The same goes for the wood grill, which reaches temperatures of 1000 degrees. (In other words, this isn’t us manning our Weber grill.)
“Cooking over live fire influences our menus,” says Thompson.
So what about the menu items that Thompson and his crew work their magic on while simultaneously keeping their extremities safe? Seasonal ingredients are key.
“We usually source produce first then proteins. We try to buy the best we can and let the product shine,” says Thompson.
“We keep the menu somewhat small, but also have a good selection to keep the food as fresh as possible,” he said, adding that they often feature additions to the regular menu.
Like many industries, the pandemic has affected how they source.
“Covid has influenced price and availability on certain products, but with us being flexible, we aren’t married to certain products or dishes so we can always source something else.”
Variety is the spice of life, so this sounds good to us!
While the menu changes seasonally, it also doesn’t follow a specific style, which means there are dishes for everyone to explore.
In addition to the views of the canal, Thompson’s food is a feast for the eyes—so every bite is as delicious as it looks.
“It’s important to make the plate appetizing because it’s the first impression the guests have with the food,” he says.
By boat, bike, or any mode, come for a meal, cocktail and the views
Located along the Erie Canal in Tonawanda, Prescott’s patio is the perfect summer escape.
Seasonal spirit
Prescott’s takes advantage of the bounty of the region by using local ingredients when possible. From small plates to large, the menu lets the ingredients take the lead. Desserts change seasonally as well, so look for lots of delicious summer selections.
Cocktails anyone?
Of course, boating, biking, or just showing up at the door is bound to make you thirsty. Sip a custom cocktail that also reflects the season. Or enjoy a cold beer (draft, bottle or can) offered as a daily selection. And there are perfect wines to pair with your food as well.
Prescott's Provisions
40 East Niagara Street • 716-525-1260 • prescottsprovisions.com
The Insider’s Dish is a sponsored series produced by Amplified Buffalo to bring you behind the scenes of Western New York’s beloved restaurants and bars.
