Martin Cooks: The Restaurant
Martin Cooks opened its doors in May 2013, located in the historic building, Horsefeathers Market & Residences, located on Buffalo’s West side, at 346 Connecticut Street in Buffalo, NY 14213. We are open for lunch Tuesday-Friday, 11am-3pm; Saturday Brunch 10am-3pm and dinner Thursday-Saturday with two seatings, 6:00 & 8:30pm.
We currently have approximately 12-16 seats at the bar for dinner service, so reservations are highly recommended. Also, because we offer our guests a 5-7 course, prix fixe menu, which changes weekly.
The prix fixe tasting menu combined with the two seating times and purposely limited seats, makes for a very unique and intimate dining experience. One that you will remember and want to share. Adding to our unique concept is an open kitchen atmosphere, allowing you a behind the scenes glimpse into the creative world of Martin Danilowicz.
You will experience and appreciate your evening on an entirely new level!
We do suggest calling ahead, especially if you or someone in your party has any dietary restrictions, or fatal food allergies. The tasting menu typically costs $65/person, with the option of adding a wine pairing per course. At Martin Cooks, we do have a full liquor license, and are always striving to put as much into our wine and spirit offerings, as we do with our food.
Wednesday evenings is our “uncorked & unseated” …not your ordinary wine and tasting event. Discover five different wines from different countries and regions selected per the guest wine rep of the week. Teasing your palettes with delicious wines and sharing their knowledge and passion. In addition to a sumptuous spread of all you can eat appetizers and tapas style offerings.
You may also join us at our Tapas Bar where we offer a variety of cheeses, salami, and a unique selection of tapas style dishes which can change daily to weekly. Open Wednesday-Saturday, from 5pm. No reservations necessary.
Please don’t hesitate to call with any questions or concerns, we’d love to hear from you!! 716.259.9306
We also offer a less formal, yet delicious a la carte lunch menu, which changes every few weeks with no reservations necessary. For lunch we also have additional seating in the area adjacent to the bar.
At Martin Cooks we pride ourselves in using fresh, organic foods gathered from our local farmers and vendors.
Again, we can accommodate a multitude of diets, and also get you in and out, and back to your daily tasks in a timely manner. Please be reminded that all though dinner is only served Wednesday through Saturday, we are open and serving lunch on Tuesdays…. a perfect time to check out the new weeks dinner menu here at Martin Cooks.
Martin: The Chef
I grew up in an environment that was abundant with food. My family had a big garden where we grew everything from herbs and tomatoes to corn and melons. wild raspberry bushes, stray asparagus stands, and rogue pear trees complemented the cultivated bounty. Beyond that we were surrounded by Tower orchards that produced multiple varieties of peaches, apples, and plums. My mother recruited me at an early age to help with making everything from jams and relish, to canning beans and tomato sauce. I didn’t know it at the time, but this would be the foundation of my future.
When I left home at 19 to pursue a career as a golf pro, I found myself reaching out to my mother for recipes and cooking advice. I’d grown up eating good food and, as a single guy living on my own, I was determined to make that kind of food for myself. I traveled quite a bit back then and experienced food from around the world. I loved everything about it…the food that is. It finally dawned on me that I was more passionate about making food than I was about golf. A new career was born.
Since then I have worked in some of the finest restaurants in Buffalo and Toronto. I’ve taken courses and apprenticed with some major culinary figures, but my education has been largely self-directed. These days, I’m a foodophile and avid collector of cookbooks and obscure kitchen utensils. While I feel the ability to prepare a meal is somewhat intuitive, eating is one of the best ways to develop that intuition an learn how to cook. Now I would like to share the knowledge I have acquired with my friends here in Buffalo.
Most recently, I was profiled on the local online publication, Buffalo Rising. Soon, thereafter, I teamed up with Amelia Nussbaumer from The Eights Bistro. Together, we offer the best in creating innovative and clean cuisine. From pork belly to wheatgrass, vegan beef on weck to duck confit, this joining of forces has created a truly unique and well rounded culinary team.
I have a friendly, informal teaching style that will instantly put you at ease. I will show you how to coax the best results from your home cooking equipment and introduce you to the latest kitchen tools that can make preparing meals easy and fun. Since classes are taught in your home you can feel confident in knowing that you will be able to reproduce recipes with the same results every time.
I will share my experiences and show you how to work around the obstacles of producing restaurant quality food in your own kitchen. Using only the highest quality ingredients, I guarantee wonderful results!
-You choose the time.
-You choose your friends
-You choose the theme.
You’ve gone to a lot of trouble to make your home the welcoming haven that it is, great décor, beautiful seating, perfect lighting, yet most people go out to dinner for those special occasions.
Invite guests to your home and treat them with a wonderful experience.
Discover the luxury of having a private chef prepare meals in the comfort of your own home.
-You select the music and ambiance.
-Serve your favorite wines, or allow me to select them for you.
-You set the pace of the meal.
-Allow me and my staff to clean and wrap any leftovers.