ALL ABOARD for Breakfast, Lunch & Dinner!
Click to download the [Breakfast Menu] [Lunch & Dinner Menu], also check out the [Kid's Menu].
Hours of Operation
- Tuesday thru Thursday 11:00 AM - 9:00 PM
- Friday 11:00 AM - 10:00 PM
- Saturday 7:00 AM - 10:00 PM
- Sunday 7:00 AM - 3:00 PM
- Closed Monday
See the posts below for current specials & other news.
25 April 2011
BY Dave0 comments
Standing in the dining room, looking at the surreal wall-sized train track mural, you would swear you can hear the train coming. From the moment you enter into the inviting surroundings at the newly re-designed restaurant, the train experience begins. Guests entering the restaurant are immediately greeted by a warm, relaxed, yet sophisticated atmosphere. They will find the hostess standing behind an old-time train ticket booth, the entire fifty-five foot back wall covered with train dining car booths complete with windows looking out onto historic train scenes, elegant window treatments and overhead luggage racks; and then there’s the mural. The train track mural hails as the spectacular show stopping center piece of the room. The mural spans sixteen feet in length and ten feet in height and the depth of this painting makes it something that simply must been seen to believe.
ENGINE 132, the brainchild of proprietor, Laura Dorfman, will open its doors to the public Thursday, April 7th 2011 inside the Historic Dudley Hotel in downtown Salamanca NY. Dorfman says she has wanted to create a train themed restaurant for years that was upscale but casual. “Only now have I been able to bring together just the right team to make it happen, and make it spectacular”, says Dorfman. Her dream team includes Executive Chef, Ken Krueger; Food and Beverage Manager, Jamie Andera, and local muralist, Sharon Ann Wilson.
With more than twenty years of culinary experience, Chef Krueger brings to the new restaurant a wealth of creativity and expertise. Krueger began his career with Legal Seafood’s in Bethesda, Maryland and has worked as Executive Chef for several of the area’s finest restaurants including Daffodils and Buffalo Chop House. The menu he has created for ENGINE 132 is “all about freshness and creativity” says Chef Krueger. His menu includes use of some of the finest and freshest local ingredients available including; farm fresh brown eggs, chuck steak ground fresh in house by the chef, as well as, locally grown produce as available.
Krueger says “Ms. Dorfman challenged me to pull out all the stops (no pun intended) and create a truly unique dining experience for our guests”. Chef Krueger has more than risen to the challenge by introducing an eclectic menu featuring standard comfort food fair but with a one-of-a-kind flair. Some of the more interesting signature menu selections will include; Milk Dud® pancakes, Fried Red Tomato BLT, slow cooked Dr. Pepper ® glazed baby back ribs, horseradish and brown sugar glazed Salmon and finally a 20oz Cowboy Steak served sizzling in garlic butter. Daily specials will likely include everything from brats cooked in beer to an Asian-Fusion whole tempura black bass with a pomegranate soy glaze. And, let us not forget the all important, Friday Fish Fry. Chef Krueger plans to have the best; including his signature New England clam chowder made with baby clams. Complete your meal with one of the tempting homemade pies and desserts baked fresh daily in the ENGINE 132 kitchen, including made to order beignets served with a trio of dipping sauces.
Rounding out the dream team is the recent addition of Jamie Andera as Food and Beverage Manager. Mrs. Andera’s restaurant management experience is extensive and includes four years spent at the Seneca Allegany Casino and Hotel; most recently as manager of the Western Door Steak House. No doubt, under her direction, you will find a well-conceived wine list, innovative cocktails, knowledgeable service staff ready to provide each guest with thoughtful, savvy service and an impeccably clean and comfortable atmosphere. “I’m so excited to be onboard” says Mrs. Andera, as she directs one of her new servers how to properly polish a water glass to a spot-free shine. “I run a tight ship, or in this case, train” she says grinning from ear to ear. She continues with “it is my goal here at ENGINE 132 to exceed every guest’s expectations.”