“In creating the menu for The Gurkhas, I strive to evoke a sense of nostalgia and capture the essence of these cherished experiences,” he says. The experiences I've had during my personal journey in Nepal greatly influenced my approach.” Each caste has its own unique cuisine, and within those castes, there are further variations and twists on the traditional dishes. “While I possess a solid understanding of Nepalese cuisine, there is always so much more to explore. “The collaboration between Shrabaneswor and myself in creating The Gurkhas' menu has been dynamic,” says Allen.
You could order the snacks alone and feel you’d had the best Nepalese meal of your life. The thoughtfully curated menu features three sections: snacks, sharing dishes, and large plates, with highlights including Aloo Nimki (a spiced potato curry served in a pastry parcel), a flavorful Spicy Lamb Kachila (accompanied by crispy bitter gourd), the chargrilled Monkfish Choila, and Allen's signature creation, Makai ko Risotto (a unique corn-based risotto dish with butternut squash and churpi-a cheese derived from the milk of a yak, known for its natural sweetness and distinction as one of the world's hardest cheeses). Yet, after its opening was delayed by almost two months, with staff already on payroll, The Gurkhas opened to rave reviews.īara with duck egg, from The Gurkhas The Gurkhas “It has been extremely difficult, challenging and getting investment is never easy,” admits Rai, “but if you deeply believe in an idea and refuse to give up then you will be able to overcome any major challenges and succeed-if not right away, then eventually.”Īfter they signed onto the property on Great Portland Street, Rai was forced to spend upwards £300,000 ($383,103) to fix a major electrical issue, followed by major leakage issues towards the final stages. Still, the road to opening The Gurkhas hasn’t been easy. “However, it felt like the right time had finally arrived, and I embraced the role with enthusiasm.” “Over the years, Shrabaneswor and I maintained contact, and there were several instances when he offered me the opportunity to come on board,” he says. The fact that a fellow Rai was dining with us filled me with excitement, and we made sure to provide him with exceptional hospitality.”Īlthough Allen’s offering at that time included both Indian and Nepalese cuisines, it was evident that Rai was heavily intrigued by his venture into Nepali cuisine. With its great burger menu, craft beer and whiskey selection, eye appealing bar, knowledgeable bartenders and atmosphere, I give ABV 5/5 vibes.“In Nepal, the caste system still holds sway, and one's last name often reflects their social standing. After waiting a few minutes to eat, I was greeted with great presentation and the softest, juiciest, best burger I have ever had in my life. I ordered the #3 which had caramelized “Ommegang” onions, applewood smoked bacon, and porter cheddar.
ABV ALLEN BURGER VENTURE MAC
The menu also includes a variety of skillet mac and cheeses and some salads for the calorie conscious. The ABV take on tater tots and poutine are also must taste items. There are also alternative burgers for vegetarians or those of you who would like to try something different such as chorizo, lamb, or tuna.
ABV ALLEN BURGER VENTURE FREE
All the burgers are made using dry-aged grass-fed Angus beef which are hormone and antibiotic free and come with a generous portion of fries. Though there are many beers and spirits to tantalize the taste buds, the best thing about ABV are the tremendous burgers. I definitely recommend getting a glass of the Whistle Pig Rye. For those of you like me who would prefer a cocktail rather than beer, ABV also has a menu for the whiskey lovers. It has 24 or so different beers on tap many of which are local breweries such as Big Ditch, Resurgence, Ellicottville, and their own ABV IPA created by Community Beer Works. Patrick’s Day, caters to the craft beer and burger crowd. ABV or Allen Burger Venture, which opened St. I recently had the pleasure of dining at another hot eatery to add to Buffalo’s ever-expanding restaurant scene.
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