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Carmelo's
Category: Restaurants Canadian (New) Canadian (New) [Edit]
425 Center StLewiston, NY 14092
(716) 754-2311
- Hours:
Tue-Thu 5 pm - 9:30 pm
Fri-Sat 5 pm - 10 pm
12 reviews for Carmelo's
Review Highlights
12 reviews in English
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Review from Jason L.
2/3/2012 ROTD 3/30/2012
I can't compliment Carmelo Raimondi enough. He is in my eyes one of only a couple of chefs in WNY (Steve Gedra at Europa being the other) who challenges us to think about our relationship with food every time we sit down to eat at his restaurant. Without being preachy, his menu tells us that he is drawing a line in the sand which says "No, we are not going to dumb down the food, and no we are not going to compromise our values by prioritizing the extraction of dollars from our customers."
What does this mean?
It means that to the extent that it is possible, he sources his ingredients from local farmers he has cultivated relationships with over time. He is proud of that. The names of these farms are on the menu. He uses high quality ingredients at the very peak of freshness. In the food world nothing pisses me off more than a restaurant (not naming names) that screams out EAT LOCAL, yet sources their ingredients from who knows where, putting a knife in the back of their food neighbors and trying to pull one over on their customers. Screw that, and screw them.
It also means that when you look at the menu you are going to be forced to try something you might not have had before. Be brave, Buffalonians. The four Buffalo food groups (Wings, Pizza, Roast Beef, Blue Cheese) are not represented here. Many restaurants/bars in the area, even some very successful ones, are willing to be greedy and violate this principle by putting a "Buffalo twist" on things or stocking local favorites in addition to the more adventurous options. In my opinion this has to stop, and we have to take a serious look in the mirror.
All of this translates into a contemporary Italian dining experience that values freshness and simplicity in a cozy, romantic environment in the heart of historic Lewiston, where you know you can order anything off of the menu and it will taste great. You see? When your values are right you don't have to hide a shitty piece of meat behind 10 pounds of butter and a million and one other things on the plate.
Lecture over. Some highlights from the meal:
- A butcher's plate with many kinds of cured meats (prosciutto, two varieties of coppa, etc), rabbit rillettes, spicy mustard as well as mostarda.
- "24 Hour" pork belly with pickled zucchini and farro. Sourness of the zucchini, richness of the belly, and the sweetness of the farro cooked with rosewater and caramel.
- House made rigatoni with braised beef cheeks. I suppose on the more "traditional" side, but absolutely delicious, a hug from your Nonna on a plate. The pasta was perfect.
- Turbot with beets, mussels and herbs, wrapped in parchment paper and served in an iron skillet. "Should I cut it open for you?" Hell yes.
- St. Germain panna cotta with a balaton cherry compote and lemon biscotti, served in a little jar. Yeah, you read those ingredients right. OUTSTANDING.
- Affogato. Delicious, but constructed in a way that makes it difficult to eat because you have to work really hard to get some of the bay leaf and lemon ice cream.
Chef Raimondi is a very talented cook, and everything was executed well. Service is attentive but down to earth. There aren't a million staff members wiping your crumbs away or re-folding your napkins.
I wanted to give Carmelo's a review it deserves, because as I see it the food and the values serve as a model for what an unpretentious, food-focused restaurant should be like in our area. Carmelo Raimondi, you are awesome, and your place is amazing. I hope other Yelpers stuff money in your pockets ASAP. -
Review from Sandy E.
Wilson, NY
4/9/2012
Our No1 favorite restaurant in this part of the world. Intimate setting, with excellent fresh local fare - continental cuisine. Service is warm and personal. Outside dining in summer is always fun.
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Review from Joseph L.
1/22/2011
Can any chef in Western New York compete with the Daniel Bouluds or the David Changs of the world? I'd like to say that one of the few chefs in town who could actually pull this off would be Chef Carmelo Raimondi of Carmelo's in Lewiston.
Raimondi has the balls to pull off what many of the chefs in Buffalo are too afraid to do, prepare what he likes, not what the majority wants to eat (i.e. crab cakes*). The major gripes I hear about this restaurant is that he constantly pulls the favorites off the menu. Just when you get to love something, its gone. For example, about two years ago Raimondi had a Black Pearl Pork Chop with cippolini onions on the menu that was so good it made me cry (the pork fat literally made me cry). Then it just disappeared off the menu...the horror.
Of course this is not a bad thing, because Raimondi is a dyed-in-the-wool locavore who only uses the freshest, most seasonal ingredients. Why continue to serve something when it is not at his peak. Plus it forces the customer to branch out and try new things. He's even got balls enough to serve things most people wouldn't dare use in their home kitchen (or have even heard of)...guanciale, bottarga, and my personal favorite Pork Belly. Not only does he serve pork belly, its a giant slab with crispy fat on the top and juicy meat underneath...just the way it should be prepared (not hidden in a stew). I've had white anchovies in citrus, gorgonzola pizzettes, chicken milanese with argula, and all sorts of braised meats that just make my mouth happy. Of course don't get too hung up on these items, because the menu constantly changes.
Carmelo's is truly a gem, that anyone who lives here or visits should not miss out on. I've never met the Chef, but just by eating there you can tell the man loves quality ingredients and prepares them with the love he has for them. Thank you Carmelo for sharing that love with us, and not serving us crab cakes.
*Every f'n restaurant in Western New York serves crab cakes. Just pick some random local restaurant and I guarantee crab cakes will be on the menu. Even some high-end places can not resist putting run-of-the-mill crab cakes on the menu. I know there are no crabs in Lake Erie or probably within 200 miles of Western New York, however go into any local restaurant and there you have their "special" take on crab cakes...oooh Siracha Mayo....ugh?! For some reason most local chefs feel that crab cakes really spruce up a menu (see also pan-seared Tuna)...sorry I digress... -
Review from Ed W.
Lewiston, NY
2/17/2011
I guess I am in the minority. Everyone in town raves about it, but I don't get it. I have been there twice, and both times I did not feel well afterwards. I do not have a weak stomach by any means but maybe the food was just too rich with something.
I have not been impressed with the menu selections either time and had trouble finding something I wanted to eat. I also thought it was Over priced, but then what else could I think if I didn't like the food? -
Review from Deena E.
Pittsburgh, PA
What a charming space! The chef's locally-sourced menu is gastronomy at its finest. Very cozy interior complete with a copper-topped bar and historical stone walls. The wine selection (and prices) were impressive. My grilled filet mignon with cherry gastrique and lemon-mascarpone risotto was to die for. I enjoyed a beet and fennel salad for a starter as well. Will definitely return!
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Review from Meghan H.
Chicago, IL
12/10/2009
This is my all-time favorite Italian restaurant- a hidden gem in Lewiston. My parents eat here at least monthly, but I am not so lucky, since I live in Chicago now.
The ambiance is formal but welcoming, the food is prepared with love and attention. This restaurant is everything you could hope for, and you should feel free to tell the owner/chef you think so, too! -
Review from dakota m.
Brooklyn, NY
6/10/2011
Meh.
The flavors were fine but I had a hard time enjoying my meal because the production was subpar. I ordered the grilled steak medium rare and was presented something that reminded me more of toasted meat jello--chewy from being undercooked and soggy from all the oil it was sitting in. Also when I went to crack the top of the panna cotta brulee (my favorite part of eating anything brulee) it splattered everywhere because the top hadn't been burned enough to carmelize. Weak.
Friendly people though. -
Review from Justin S.
Orchard Park, NY
4/22/2009
I completely agree with Connor. Carmelo's is one of Buffalo's culinary gems, and should not be overlooked. Each time I have been to Carmelo's, I have loved it. Within the past year the menu had a large shake up, and now most things are served a-la-carte. This has driven up the price, with my eating habits, however, I think the dishes have become much more adventurous.
The most memorable part of my last meal here was sweetbread. This is the first time I've tried them, I'd always been fearful of eating pancreas/thalmus glands. These were delicious, delicate, and not at all unpleasant. The wine list is very good, a number of quality glasses are offered.
I look forward to dining at Carmelo's again. I hope the chicken livers Connor reviewed are available. If not, I am sure there will be a number of culinary delights to choose from.Listed in: TOP 5 Dining Experiences in…
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Review from Anthony S.
Youngstown, NY
11/21/2009
I have been to Carmello's a dozen times at least. I have never been disappointed. The menu is always different and the food is always made with the freshest ingredients.
The risotto is amazing.
The bartender always manages to put a new twist on a common drink to make it that much better. Just tell him what you like and he will come up with something. -
Review from Carmelo R.
Oak Lawn, IL
5/16/2011
Go to this restaurant if you want to eat great food and if you want to avoid franchise restaurants.
Food: awesome.
Ambiance (inside): very relaxed.
Food: awesome.
Hostess/waitress: very amiable.
Food: awesome.
Wait time for food: not too bad. 3 of us went on a busy night so service was quick. I'd definitely recommend that one make a reservation, especially during busier part of the tourist season.
Food: awesome.
Sprits: excellent.
Food: awesome.
Should you also save room for dessert? Oh yes! -
Review from Connor S.
Buffalo, NY
4/9/2009
Carmelo's is simply the best restaurant in the greater Buffalo area.
The setting is old farmhouse style, multi-room with exposed beams, brick and eclectic decoration. Soft modern lighting and hip relaxed vibey music offset the old world charm with a nod to the current trends.
I will get the only complaint of the experience over with right away. Service was slow and green.
Service is overlooked by the amazing quality of food being served. The menu is ample with choices for ever style of eater, well priced and portioned appropriately. We enjoyed the grilled octopus, fresh mozzarella. crostini with chicken livers, ricotta gnocchi, pork chop and affogato.
-Octopus- char grilled monster portion over chick pea salad with a touch of fresh lemon. The acid of the sauce combined perfectly with the char grilling of the rich octupus and the velvety texture of the chick peas. This all results in a well created compliment to the meatiness of the octupus.
-Chicken livers- another monster portion of 5 crostinis spread with a layer of chicken liver and drizzled with balsamic reduction. Served over a surprising and refreshing arugula and pickled fennel salad. The pickled fennel was a much needed light balance to the flavorfully rich chicken liver.
-Fresh mozzarella- soft down pillowy clouds of fresh mozzarella with a classic pairing of tomato which takes on a new form as tomato compote. Seriously, some of the best fresh mozzarella outside of Italy.
-Gnocchi- Enriched with ricotta, delicate, light, melt in your mouth dumplings. Do not wilt when paired against local sweet sausage ragu. Rapini provides a bright crunch which contrasts the smooth rich texture.
-Pork chop- Double cut with two bones, slightly overcooked for my taste, but for the other 99% of the population it was spot on. Yes, you can eat pork medium rare. The pairing of cippolini onions, hot cherry peppers, and Montepulciano reduction sauce was just what this double cut pork chop needed.
-Affogato- The only culinary disappointment of the night. The espresso was poured over the hazelnut gelato prior to being served at the table so a soupy luke warm mess was the result. The presentation was greatly affected by this gesture. Would have preferred the espresso on the side of the gelato so as to pour to my desired consistency.
If you live in Buffalo and have a car, get in it and drive the short trip to Lewiston for an amazing culinary experience at Carmelo's. -
Review from Chris C.
Lewiston, NY
1/29/2010
My two children and I had a really great meal at Carmelo's this evening. The last time I went there was like 10 years ago while on a business trip before moving to the US from England. Since I actually moved to Lewiston, for the life of me I don't know why I haven't been here since. The Ahi Tuna was absolutely superb! and the first time I have actually enjoyed a Tiramisu anywhere in the US. In my opinion this is the only really good restaurant in Lewiston, NY. It's not exactly inexpensive for everyday dining, but very worthwhile. If like me, you're kinda sick to death of being served very mediocre food elsewhere, then I would very highly recommend Carmelo's to you. A very quaint, intimate set up. I would say it's mainly a place for couples, intimate gatherings, and business dinners. To give you a guide, I paid $120 for the three of us, which included 3 main courses, desserts, an aperitif, and a couple of glasses of Barolo, including tip.
