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LocalEats Seabar in Buffalo restaurant pic

Seabar

475 Ellicott St
Buffalo, NY 14202

Average Cost: $$

Phone: 716-332-2928

Categories: Oysters, Seafood, Japanese/Sushi

Features: Handicap Access, Smoke Free, Vegetarian Friendly

From the restaurant:

"On Friday, July 13th, 2007, just 10 months after leaving Tsunami behind, [chef Mike] Andrzejewski opened the doors of SeaBar. Shortly after SeaBar received accolades from the press and public alike and has widely been recognized as the top spot for premium fresh seafood in a sophisticated, yet relaxed, atmosphere."


Beer and wine available. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.

 

Art Voice: Best Seafood, 2011 readers' poll


"At Sea Bar — a tiny, sleek restaurant that shares a parking lot with Trattoria Aroma — uber chef Mike Andrzejewski sushi-fies atypical ingredients. In this new addition to the Williamsville dining scene, there's an amazing BLT hand roll (cone-shaped sushi) with unagi (eel) and a Beef on Weck that uses both cooked beef and sashimi. There's nigiri with foie gras scallions and mango, too. Andrzejewski — the owner of the late Tsunamni — calls this school of cooking "contemporary sushi," and I have this to say: It sure is."
— Janice Okun, The Buffalo News, Sept. 14, 2007



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From the restaurant:

"On Friday, July 13th, 2007, just 10 months after leaving Tsunami behind, [chef Mike] Andrzejewski opened the doors of SeaBar. Shortly after SeaBar received accolades from the press and public alike and has widely been recognized as the top spot for premium fresh seafood in a sophisticated, yet relaxed, atmosphere."


Beer and wine available. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.

 

Art Voice: Best Seafood, 2011 readers' poll


"At Sea Bar — a tiny, sleek restaurant that shares a parking lot with Trattoria Aroma — uber chef Mike Andrzejewski sushi-fies atypical ingredients. In this new addition to the Williamsville dining scene, there's an amazing BLT hand roll (cone-shaped sushi) with unagi (eel) and a Beef on Weck that uses both cooked beef and sashimi. There's nigiri with foie gras scallions and mango, too. Andrzejewski — the owner of the late Tsunamni — calls this school of cooking "contemporary sushi," and I have this to say: It sure is."
— Janice Okun, The Buffalo News, Sept. 14, 2007




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