This summer, even as the bakery deals with the rush of wedding season, changes at its associated bistro aim to create a revitalized focus on that side of the business, as well.
"We've redone the whole menu," Ramstetter said. "We kept a lot of favorites, the staples, but we're added a lot of neat new stuff."
Organic, grain-fed, cage-free chicken is now used, as well as organic eggs, he said. The menu features gluten-free items including chicken fingers and pasta, and vegetarian and vegan offerings including hummus and tofu.
There's also a focus on using
"We have people who stop in, drop off lettuce, drop off tomatoes," Ramstetter said. "One guy brings in potatoes; he hand-digs them.
"... We're making our own pickles now. We're making our own pickled onions. All dressings are made in-house, every one of them."
Chef Jolley, a graduate of
Jolley said he's trying to keep the menu's emphasis on serving local products and small businesses. The bistro's wines come from wineries within 60 miles, including
The focus will be on what's fresh, he said. For example, "Leeks are delicious right now ... so my salmon tonight will have leeks on it."
"I'm just trying to cook," Jolley said. "Nothing's frozen. I'm just trying to get back to basics."
"... We have such a high clientele for the dessert section. I'm just trying to match that. We want to give you the best of
On the site changes, Ramstetter said the restaurant took out a vestibule and small wall and expanded seating in the bistro, added new chairs and new flooring. Live music by such local artists as Christina Custode is scheduled Fridays and Saturdays throughout the summer.
The first Muscoreil's restaurant was founded in 1920 in
Ramstetter joined the business in 1995. It moved to NT's Division Street in 2000, then to the current location on
"We've taken off," Ramstetter said of the business, which has made thousands of wedding cakes for WNY brides over the years. "It's 100 times as much since we opened."
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