Welcome back to The Fox

The Silver Fox Steakhouse has been serving delicious food and drinks for over 40 years in Ellicottville. Gerry and Michael Nickolson had a very simplistic vision back in 1974 … “create an eating and drinking establishment with the SINGLE purpose of pleasing guests.” Jump ahead a “few” years later and you can find Michael Nickolson grilling steaks to perfection six nights a week. His attention to detail is flawless and he still believes the SINGLE purpose is to please every guest that happens by … Michael and current Chef Ben Watson take enormous pride in blending new ideas with signature dishes to create the very best dining experience for their patrons …

Here we are, at the start of another wonderful summer season in Ellicottville.  The Silver Fox is excited to re-open its doors just in time for Ellicottville’s 1st annual Outdoor Expo, June 2.  In the kitchen, we’ve conjured up lots of new and creative ideas that we’re sure everyone will enjoy.

 

THE CERTIFIED ANGUS BEEF PROGRAM

The Silver Fox Steakhouse is enrolled in the Certified Angus Beef (CAB) program. What does this mean? The CAB brand reduces the odds of a tough steak by nearly 300% over USDA Choice.  The CAB brand requires the following criteria:

1. Marbling - the main contributor of beef juiciness, flavor and tenderness.  CAB brand must be medium to fine marbling texture.

2. Maturity - beef harvested at the right time will have superior color, tenderness, texture and firmness.  CAB brand selects only “A” classification, which is cattle harvested younger than approx. 30 months of age.

3. Consistent Sizing - steaks are thicker and more uniform in size.

4. Quality Appearance and Assured Tenderness - all of the Silver Fox’s menu steaks are CAB brand.

 

DRY-AGING

The 16 ounce dry-aged bone in rib-eye is one of the restaurant’s more popular steaks.  Dry-aging is the process of wet-aging in vacuum packaging for a minimum of 30 days, then the beef is dry-aged for an additional 28 days.  The beef develops a tangy, earthy scent, different sheen and smooth texture.  Flavors become more concentrated and beefier. 

Every night The Silver Fox offers a variety of appetizer and entrée specials.  One of our premier special entrees that has been very well received is the 10-ounce Wagyu strip steak. Wagyu (Japanese Cow) is intensely marbled with softer fats, has higher percentages of mono-saturated fats, Omega-6 fatty acids and is lower in cholesterol than commodity beef.  The combination of these fats deliver a distinctive rich and tender flavor compared to no other beef. 

Another new item that we are featuring this summer is a 25 ounce dry-aged bone-in rib-eye dinner for two which will come cooked to perfection and served with two glasses of select wine.

 

WAGYU STRIP STEAK AND BURGERS

Chef Ben Watson grew up in Missouri until the age of 16.  He has lived and worked in Ellicottville for the past nine years, and possesses a passion to execute and deliver the very best food.  He is the brainchild for The Silver Fox’s delightful 8 ounce Wagyu Burger: eight ounces of delicious Wagyu burger grilled with

GUSTO and topped with aged-cheddar, in-house cherry smoked bacon, Bourbon braised onions and chipotle ketchup, all tucked away in a tasty onion brioche roll. If you have yet to try one of our Wagyu burgers, please do yourself a favor and come in to experience for yourself what the hype is all about!

 

THIS MONTH’S FEATURE

Another must-try: our feature for the month of June is our Bourbon cedar plank salmon. This dish became very popular amongst our patrons last season, so we thought “what better way to kick off the summer of 2016 than with the return of this delicious dish.” First, we soak cedar planks in water and bourbon for one to two hours, keeping it immersed so that the steam from the plank cooks into the salmon and gives it a light smoky flavor with a hint of bourbon. Once the plank has become saturated, we lightly salt and pepper the fish and lay it skin side down on the plank. Then we baste it with our bourbon barbeque glaze and cook it at 375 degrees until it reaches the desired cook temperature. This amazing dish is garnished with freshly cut green onions and a side of fresh arugula salad tossed in our light Italian dressing. The mixture of the salmon and the arugula salad will leave you with a smile.  

 

OTHER RESTAURANT DELIGHTS

The Silver Fox’s made-in-house Bacon can be found in a variety of dishes.

Chef Ben starts with Berkshire Pork Belly that is dry rubbed with cherry bark, brown sugar and salt to create a cure.  It is cured for 2.5 weeks and then cherry smoked for 8-10 hours. Heavenly …

Not only do we eat at The Silver Fox, but imbibing is a priority as well!  The Fox has rolled out Crispin Hard Ciders – classically refined as a traditional “sweet beer” beer alternative. They are crisp and clean!

Featured are the following (all are excellent on a hot summer day!):

• Crispin Natural Hard Pear Cider

• Crispin Natural Blackberry Pear

• Crispin Natural Hard Apple Cider

Another tasty option … a lovely Sangria de Cava prepared tableside - Torres brandy, Torres orange liqueur with fresh oranges, lime and cherries.

If that hasn’t peaked your interest enough, The Fox houses the largest Bourbon collection in Ellicottville which owner Michael Nickolson has hand selected (and tasted) himself!  Stop in for a visit ... ask Bartender Bob for a “mini” beer! They are delicious …

 

THE SILVER FOX STEAKHOUSE: 23 Hughey Alley, Ellicottville, NY 14731, 716-699-4672. www.thesilverfoxrestaurant.com. Search “Silver Fox Steakhouse” on Facebook.  Summer Hours: Thursday, Friday and Saturday - bar 4:30pm, dinner 5pm.

 

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