This year marks Lance’s 36th year with Golden Corral. He was named President and Chief Executive Officer in January 2015, leading America’s largest buffet and grill concept and becoming only the third person to hold this position in the brand’s 49-year history. After deciding to pursue a multiunit career with Golden Corral, he quickly rose through the system, holding leadership roles of increasing responsibility. Lance joined Golden Corral in 1986 as Partner Manager. Easily 5 stars.Lance Trenary began his restaurant career in his father’s restaurant at a young age, where he learned the value of guests and the people who serve them. I cannot say enough good things about this venue. In both instances, the check was very reasonable. The pizzas were heaped with toppings and we both took half a pizza home with us. On our second trip, I had the white pizza with bacon and anchovies and my wife had the prosciutto and sweet pear pizza, which my wife declared was as good as the pizzas we had in Naples, Italy.
The Short Rib Soup, the Brussels Sprouts with candied bacon, the Burrata, the Seared Ahi Tuna all were presented beautifully, and tasted as good as they looked, and the wood-fired scallops were out of this world. And were somewhat limited, eating out during Passover so having to forego anything with bread. On our first visit, we stuck with small plates and split one entree. The decor is spacious, sophisticated, and interesting, with tables spaced appropriately for the pandemic. First and foremost: the staff of Vice, performing difficult duties in the midst of a pandemic, are wonderful, exuding warmth even while masked, greeting you like an old friend even on subsequent visits. The first time was to celebrate my wife's birthday, the second time to try out the pizzas. We visited Vice twice this past week, in late March and early April. I would give it another try if I were in the area and needed something convenient, but I will not be rushing back or going out of my way to recommend it. It looked really promising on the website and based on how beautifully decorated it was, but both the food, drinks and the service were truly just mediocre. TL DR: I was disappointed in this restaurant. It just seemed strange to me that no one working there seemed to notice or at the very least, even asked if we were ok or acknowledged the problem. It was so bad we couldn't look up from our plates by the end of dinner and I had a headache by the time we left. The final thing to note is that the sun came glaring in about half way through dinner and while it looks like there were retractable shades no one made any moves to make use of them. Overall, it reminded us all of a cheap frozen pizza (i.e Ellio's) and not something I would expect in a mid-range restaurant. It was fairly tasteless and the crust was simply awful (yes, I am aware that is the chance I take ordering a GF crust, but I was hopeful as I have had some seriously good GF crusted pizzas).
#Vice restaurant buffalo ny free
I, personally, ordered the burratta and pesto flat bread on the gluten free crust and it was the worst of the bunch. They came out incredibly quickly making me feel like they are not made fresh. They were good but nothing to write home about. For dinner we each got a flatbread so we could share and try a few different ones. (I ordered a bourbon based drink and could taste no bourbon at all and my friend noted her margarita tasted like a bottled mix). There was A LOT of ice in a small glass, they were not very strong and tasted artificial. That said, we each had a cocktail and they were just OK we all agreed we would not order another given the price and what we received.
For a place centered on wine and whiskey, I was kind of shocked at how small the craft cocktail list was and even more surprised at the lack of bourbon/whiskey based cocktails.
It has a super cute design and I loved the garage doors that were able to be open a touch since it was an unseasonably warm spring day. A group of 3 of us had dinner here on a Tuesday night while staying at the adjoined hotel.
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