While there will always be walk-in room available, we encourage our guests to book tables in the lounge or dining room.Book a Reservation
*May 29 // Southern Junction BBQ Cookout *June 18 // Honky Tonk Brunch w/ Oxford Pennant
Waxlight Bar à Vin is a modern, wine-focused restaurant in the Black Rock neighborhood of Buffalo. We’re led by a team of owner-operator sommeliers and chefs who have dedicated their lives to creating food and drink experiences.
Join us for casual snacks and cocktails, workaday dinners, date night, or a blowout meal with beverage pairings selected by our certified wine professionals. We offer a wide selection of spirits, wine, and beer and an ever-changing menu of craveable, technique-driven dishes you won’t find anywhere else. With plenty of walk-in availability at our bar and lounge, tables on reserve in our dining room, and an always-welcoming atmosphere, Waxlight can accommodate any need or dining occasion.
Who We Are
Edward Forster has been a student of cookery since the age of 16. He trained and worked in London, Philadelphia, Chicago, and his hometown of Buffalo. After leading kitchens of renowned chefs Graham Elliot, Georges Perrier, Paul Kahan, and Mike Andrezejewski, Forster is ecstatic to show you his take on high impact flavor combinations and unique ingredient based dishes.
Tony Rials is a certified sommelier and continual student of all things drink and its potential to complement food. Tony works closely with his partners in the kitchen as he sources new flavor profiles, ingredients, and techniques. He has helped operate multiple restaurants prior to Waxlight, and continues to provide beverage consultation throughout western New York, bringing experience from New York City, Dallas, Rochester, Buffalo, and the Yucutan.
Joseph Fenush is a Buffalo native. After spending the majority of his formidable years in the kitchens of the Park Country Club under the mentorship of Toutant owner James Roberts, he has cooked in South Florida, Houston, Tulsa, under Certified Master Chef’s Fritz Gitschner and Jon Moosmiller, and at Frederick, Maryland’s esteemed VOLT, under James Beard nominee Bryan Voltaggio…. He returned to Buffalo in 2014, opening Toutant as chef de cuisine in May of 2015, establishing it as one of the most consistently popular restaurants in the city. In Waxlight, he relishes the opportunity to strengthen his small but uninhibited voice in gastronomy.
Jess Railey-Forster is a Certified Sommelier and Advanced Candidate through the Court of Master Sommeliers. She has worked her way through various front-of-house roles over the course of her restaurant career in Buffalo, including general manager and sommelier at Toutant and Dobutsu. Jess loves to extol the virtues of well-made wines from all over the world, especially the classics and everything Champagne. She is excited to share her love of fermented grape juice in all its various forms to all who walk through Waxlight’s doors.
Jeff Yannuzzi has held various front-of-house roles in New York City, Buffalo, and communities in between, including server, bartender, bar manager, and general manager. He has furthered his education in beer, wines, and spirits through the Cicerone Certification Program and the Court of Master Sommeliers.[MOU1]
|Wednesday & Thursday||kitchen 5pm - 9pm (bar late)|
|Friday & Saturday||kitchen 5pm - 10pm (bar late)|
|Saturday Market Brunch||11am - 2pm|
|Sunday - Tuesday||closed|
"The creativity and level of execution makes it a unique restaurant - not just in Buffalo, but in the United States of America."
Andrew Z. Galarneau
"...the restaurant is reminiscent of a turn of the century Buffalo dining club"
"What Design Lovers Will Be Surprised to Find in Buffalo, New York"