INVENTIVE DESIGN, INSPIRED CUISINE,
and a complete focus on gracious hospitality
TRUST OUR FISH
b&b’s Trust Our Fish Program allows you to trace the who, where, how and when about your fish. From boat to plate, our b&b family is the the only one touching your fish.
THE EXPERIENCE
Steaks are broiled under 1500 heat and served sizzling with a dash of clarified butter, the mouth watering smells in the dining room will consume your senses.
TRUST OUR FISH
b&b’s Trust Our Fish Program allows you to trace the who, where, how and when about your fish. From boat to plate, our b&b family is the the only one touching your fish.
THE EXPERIENCE
Steaks are broiled under 1500 heat and served sizzling with a dash of clarified butter, the mouth watering smells in the dining room will consume your senses.
EXECUTIVE CHEF
KRIS HAISCH
Originally from San Diego, Kris earned his Culinary Degree from the Art Institute of Pittsburgh. Upon moving to Buffalo, Kris started as a line cook for a sister restaurant, jojo Bistro & Wine Bar, in 2011. A fantastic young talent, Kris left for a short period to pursue other business opportunities, eventually returning to take over operations at black & blue as Executive Chef in early 2015. A seasonally driven chef, Kris’s kitchen consistently puts out relevant and inspiring creations.
SOUS CHEF
BRIAN RICE
Brian was born and raised in Buffalo, NY. At the young age of 17, he began working at black & blue as a porter. Over the years he began to learn both knife skills and garde manger prowess from his kitchen leaders. His hard work, perseverance, and dedication propelled him to excel at all kitchen positions, ultimately securing himself the number two position in black & blue Buffalo. Brian is an energetic manager that leads by example, and has an insatiable desire to learn more about food.
GENERAL MANAGER
ADAM CALLARI
A native of New Jersey, Adam attended the University of Pittsburgh where he studied English, Writing, and Film Studies. Following graduation he moved to New York City to attend the New York Film Academy and further his studies in Screenplay Writing and Film Making.
While in New York, Adam worked in service with Todd English at Olives, and then as a Captain at Morton’s The Steakhouse. Adam then moved into management with the Atlantic City Morton’s, where he spent another five years. Adam’s family is now in Western New York, so joining black & blue in Buffalo was a perfect fit.
PRIVATE EVENTS MANAGER
ELAINE GRECO
Elaine started her restaurant Management career in Buffalo in 1997, all while raising four young children. She was the Manager of the restaurant at the Albright Knox Museum, and then went on to open her own successful bistro called Brodo, operating for almost a decade in the suburbs of Buffalo.
Elaine joined our sister restaurant, jojo, as the General Manager in 2013. She now manages all the private events at black & blue steak and crab in Buffalo, as well as assisting in many Management and Hospitality responsibilities.
Elaine enjoys running, yoga, and bicycling, and cooking for her family of six.
JOIN TODAY
BECOME AN EXECUTIVE CLUB MEMBER
We created this program to show you how much we appreciate your commitment to our restaurants. Our objective is to build a long-term relationship with each guest. Members enjoy earning points for every dollar spent in black & blue restaurants (excluding gift card purchases, taxes & gratuity), as well as invitations to exclusive events and more.
JOIN TODAY
BECOME AN EXECUTIVE CLUB MEMBER
We created this program to show you how much we appreciate your commitment to our restaurants. Our objective is to build a long-term relationship with each guest. Members enjoy earning points for every dollar spent in black & blue restaurants (excluding gift card purchases, taxes & gratuity), as well as invitations to exclusive events and more.
“…3½ out of 4 stars.”
– Janice Okun, Buffalo News
“ …one of 41 restaurants we love.”
– Buffalo Spree Magazine
· OUR FAMILY OF RESTAURANTS ·
