100 Acres: The Kitchens at Hotel Henry

I was sincerely looking forward to seeing the renovation and experiencing this Historical place once again since I worked there some 40+ years ago. The work is impressive, it recaptures the majesty of that iconic building. I was surprised by the huge amount of "lounging" space on multiple floors, seems like they have just not yet figured out what to do with some of the many rooms they have. And, there is way too much white paint... that place really needs some warmth, and needs to bring in a decorator who will add some color and zip to the decor. There are several bars on the first floor all small, and pricey for Buffalo, NY. I am not quite ready to pay NYC prices on Forest Ave. The menu was long on appetizers, short on what I consider appropriate entrees, with only five or at the most six choices for the prime course, and only one I would actually eat. The $70.00 steak was tough, full of grizzle and accompanied by some very bland mashed potatoes and nondescript gravy, and a tiny portion of mushrooms. In recent years I have seen more and more of these restaurants where Chef's pull together a menu based on some imagined competition with other young chefs, without any concern for just putting a nice quantity of good tasting, recognizable food on the customers plate. I am not concerned about whose farm it came from, or what fancy name you call it on the menu... I am concerned about how it tastes, is the portion adequate and the price appropriate for what is provided. Sadly, unless some common sense is injected there, I won't be back, and it is a shame because that place could be a winner.