CRāVing is located in the heart of North Buffalo in Hertel’s shopping district, one block from the North Park Theatre. If you are looking for a gratifying lunch, scrumptious brunch, delicious dinner or a family friendly dining experience CRāVing’s eclectically modern, yet comfortable and inviting venue will fulfill your needs. CRāVing’s menu is food forward, where comfort meets style and technique. CRāVing is open seven days a week for lunch and dinner, and also serves Sunday Brunch. CRāVing sets out to serve you the food you crave. You know, that dish that you say to yourself, “I’m dying for…” Daily Chef’s CRāVings will take the regions bounty of fresh ingredients and bring them to life, in dishes that you didn’t even know you were yet to crave.
Before moving back to Buffalo, our Executive Chef Adam Goetz was responsible for dining service, banquets and catering at the revered Castle Pines Country Club in Colorado. The membership of the club reveled in the fact that menus could be customized to meet their needs and that Adam would take the time to make each event special. After Colorado, Chef Adam worked as Chef Saucier at the famed Waldorf Astoria Hotel in New York City. Here, Adam adopted the Waldorf’s mantra of “The difficult immediately, the impossible may take a couple of minutes.” In addition to his dining and banquet responsibilities at the hotel, Chef Adam was highly involved in off-site catering throughout the tri-state area. Locally, Chef Adam has been catering to Buffalo for over ten years. Most recently Chef Adam was the owner and Executive Chef of his celebrated Sample Restaurant and catering. He has won Sample many awards for food and drink throughout the region and has added to the up-and-coming culinary scene in Buffalo. He also serves as one of four Nickel City Chefs in Buffalo’s own unique series and food challenge, Nickel City Chef. Here, he competes against local chefs using local secret ingredients before a live audience. Chef Adam is featured from three of the five seasons in the beautiful Nickel City Chef Cookbook. As Executive Chef of CRāVing, Chef Adam will continue to lead Buffalo’s food scene to the next level. Chef admit’s he is a “sucker” for lamb any time he sees it, loves duck any way that he can get it, needs a fresh made pasta (especially with a great ragu) and craves a BLT. With Goetz’s award winning skill set, you can be assured that these will be your new cravings too.
Photo: Nancy J. Parisi
For as long as Executive Sous Chef Patrick Chmura can remember, he has always been in the kitchen, right by his mother’s side helping out with family dinners and cooking for holidays. At age 16 Patrick began working at Gramma Mora’s as a dishwasher and began to get excited about food and see the kitchen as an outlet for creativity. As he became older he worked at various restaurants as a prep cook until he received a great opportunity to work for Delaware North Companies Sportservice, where he was able to cook for the Buffalo Bills and Buffalo Sabres. As time went on at Delaware North, Patrick began breaking into who he was as a chef while his mentor, Chef Stephen Gary, gave him the freedom to be creative and encouraged him to have fun with food. Patrick started to create recipe books and menus which helped develop his creative, personal style of unexpected ingredient pairings that always piqued the interest of the people he was cooking for. Patrick was eventually hired at The Embassy as Sous Chef, and was quickly promoted to Executive Sous Chef. In this role he transitioned from being the student to the teacher, often coaching inexperienced or new staff on valuable skills. Taking on a managerial role helped develop his ability to run the line, control a team, and taught him to have a positive attitude, even when “in the weeds.” Patrick likes to take old school dishes and put a new, outrageous twist on them. His food is rich, full flavored, fresh, and made from scratch. Patrick is very excited to be on board at CRaVing and working for one of the top chefs in Buffalo.