We've been journeying to the Red Osier for over 30 years when the overwhelming urge for prime rib done "the right way" strikes, and we have never been disappointed. For celebration dinners, or just to ring in 2012 with an early dinner before escaping this annual amateur night, it's well worth the trip - an hour & ~40 miles in our case.
Despite some of the "it ain't what it used to be" comments from other reviews, this out-of-the-way find between BUF and ROC simply reflects changes that have taken place in the restaurant industry over that same period of time. Formality in dining attire has gone away; get over it. But the Red Osier's formality and attention to detail in its menu, presentation and cuisine remains the same, whether the diners are in jeans or suits.
Our half-slabs of BBQ ribs and 10oz prime rib were done to perfection; the bakers and slaw were finely seasoned and great accompaniments. Rolls and salads were unpretentious and excellent, as always. Except for the fact that no one could finish their entrees, it doesn't get any better! Boxes to go all around!
Bob Moore has created a destination in Stafford, NY since he bought the Red Osier, and his family continues the proud tradition. Well worth the trip, in snow or in sunshine, for what is simply the best prime rib in western NY.
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