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4.2
57 Reviews
People talk aboutbone marrow, beet salad and creamy polenta
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Emily Mae
· May 26, 2016
When trying to make reservations for local students to enjoy an authentic prix fixe meal, I was met with repeated unanswered requests for an invoice prior to sevice. This may seem menial to some (incl...uding the owner), but the poor communication put a bad taste in my mouth. While diners under 21 don't bring in a more attractive revenue, they are the diners of the future. Not only has Brian and Tabree lost youth who would have been potential diners, they have also lost several adults... See More
Marcia Mitrowski
· September 26, 2015
Adrian Bylewski, the creative chef, prepares exquisite food- a pleasure for both the eyes and the palate! The white porcelain dishes are the canvas on which he designs a landscape of greens, veggies, ...sauces and meat or fish! Jackson Pollock might be resurrected to eat a gorgeous meal! See More
Gregg W. Moore
· February 27, 2016
The food and drink were amazing. But the overall wonderful experience came from our service. Our waitress and one of the owners,Tara were just fabulous!

This was our first time and we are definitel...y coming back! See More
Sandy Rogers
· April 6, 2014
I was with Brad for my birthday ( Always a special occasion to me) and the entrees ruined the night. In all my years I have never been so insulted by their lack of concern for customers. They removed ...the steaks but made no effort to replace or remove from the bill. Really? a free dessert for an expensive entree? There were 5 of us and I am sure the amount of people we have told about our poor experience will only spread. I will never eat outside of Buffalo again. Tabree is an extremely poor example of fine dining and customer relations. See More
Craig Opus
· August 28, 2015
Outstanding meal tonight. 3 for $30 menu is more than worth the price.
Corinne Fisher
· December 24, 2014
Beet salad, hot bread and de-constructed cassoulet- along with superb service and a nice atmosphere! We'll be back-
Sam Alba
· October 24, 2015
Delicious food! My wife and I very much enjoyed celebrating our 6th anniversary with you!
CJ Leone
· January 21, 2016
Chris Keller is a man with a vision. His dishes are consistently of impeccable quality.
Donatella Oppenheimer
· January 24, 2014
The Scallops appetizer and the Risotto appetizer with shrimps were both fantastic! As was the Cioppino and hamburger!
William Newell
· March 29, 2014
Unfortunately, Tabree has permanently closed! Hopefully, the chef-owners will be back in a different place.
Shannon Jayasinghe
January 10, 2013
Pecan crusted pork tenderloin with vanilla cream sauce, sweet potatoes and market greens is phenomenal...a must try!!
Vernon Lohan
· August 29, 2015
Food tasted delicious service was outstanding fabulous atmosphere.
Jackie Milbrand
· July 9, 2014
Thank you chef Bruce W!
Thomas Maxwell
August 22, 2013
Tabree was amazing and we will surely be back soon! Thanks Bryan!
John Hammill
· November 19, 2013
Unadulterated awesomeness
Chris Keller
March 28, 2016
Pork belly, beet puree, apricot and raisin jam, pickled cucumber, candied walnuts
Chris Keller
March 21, 2016
Spring salad, asparagus, wilted Swiss chard, pancetta vinaigrette, duck prosciutto, 45 minute egg, Parmesan crisp!!!
Bruce Wieszala
February 15, 2014
Staff meal. Bowls full-o-poutine. Tenderloin scraps, bone marrow, bordelaise, gruyere. Oh yeah... Rare Vos.
Bruce Wieszala
June 7, 2013
Flat #12 Mushrooms Oyster mushrooms, creamy polenta.
Posts

It is with a heavy heart that we're announcing that this will be Tabree's final weekend that we will be open. We couldn't be more thankful for the communities support over these years and we love all of the connections we've made with our guests. Please join us Friday and Saturday night to say goodbye. Jen will be closing out the final night on Saturday at the bar.

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Striped bass, fried shallots, beet risotto, almonds, cauliflower crudités

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Posts

Watermelon and blood orange ceviche, with avocado sorbet, tomato pearls, mango

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16oz ribeye, polenta, fried pickled ramps, ramp butter, beet pudding, carrot puree, fava beans

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Ramps baby!!!

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Blue nose bass, mussels, flageolet beans, ramp butter, mushroom broth!!

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Pan seared wahoo, harissa aioli, quinoa and orange, fava beans, pickled ramps, walnuts

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Ahi tuna, wasabi pea dusted, buttercup squash emulsion, fava beans, fried cherry tomato, confit potatoes, pickled radish,

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Spring soup, duck prosciutto, tomato confit, fava beans, asparagus, mushrooms, 45 minute egg!!!!

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Chorizo, braised fennel, fava beans, pickled rhubarb, orange aioli

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Pork ribeye, sun choke puree, roasted sunchoke, red wine pear puree, confit kumquats, walnuts, potato gaufrette, walnut oil!!!

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Dover sole roulade, lump crab, shiitake and enoki mushrooms, mango beurre blanc

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Pan seared halibut, cous cous, raisins, beet, fennel arugula salad, orange, pea, asparagus!!!

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Foie gras, date jam, peanut crumble, fried brioche. (PB&J)

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Steak tartare, beet mustard, egg yolk jam, fried pickled red onion, yucca

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Rainbow trout, beet emulsion, cauliflower farrotto, roasted beets, sous vide carrots!!!

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