Tonawanda News

Features

September 30, 2012

Remington Tavern focusing on fresh, quality ingredients, highlights seafood

Tonawanda News — For restaurant owner Mark Hutchinson, the opening of the Remington Tavern and Seafood Exchange in July was his chance to stretch his legs a little when it comes to his cuisine of choice: seafood.

“I really focus on seafood,” said the restauranteur who taught himself to cook. 

Hutchinson, who also owns Hutch’s in Buffalo, opened the Remington Tavern with partner Paul Jenkins, who owns Tempo, also in Buffalo. The restaurant is situated in the newly renovated Remington Rand building on Sweeney Street, just across from the Erie Canal.

“Given the space in the kitchen and the ability to have more people working, we’re able to expand on (my focus on seafood) a little bit and have some fun with it,” Hutchinson said.

Hutchinson describes the restaurant as upscale American bistro, with a strong emphasis on healthy dishes — there’s very little cream or butter used in the dishes — fresh, local produce, and of course, the aforementioned seafood.

The hallmark of the restaurant, he said, is the indoor raw bar, where diners can enjoy fresh oysters and clams shucked to order.

“We’re selling a lot of beautiful cold water East Coast oysters,” Hutchinson said of the offerings at the raw bar. “We’re going to do them all year round. There are a lot of places that do them summer only.”

Bar offerings also include crab cakes, stuffed jalapenos, fried calamari, a selection of soups and sandwiches like a fried grouper filet and sirloin steak. For those looking for a sit-down dining experience, Remington Tavern offers an array of salads — insalata caprese, steakhouse wedge salad — and entrees — seafood risotto and blackened salmon to name a few. 

“We have something for everyone on (the menu) because people are coming here for different reasons. People are getting off their boat and they just want a sandwich, other people are maybe into more fine dining,” Hutchinson said. “Because of the size of the place we’re able to accomodate everybody.”

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