One of the standout features at the Buffalo RiverWorks multi-use facility is a casual dining restaurant called The Ward.
Set along the river-facing side of the facility, The Ward has both indoor and outdoor seating stretching all the way from the ice rinks end of the building to the side facing the Labatt Blue silos.
Owned and operated by the same group that manages Pearl Street Grill and Brewery, The Ward strives for the same level of food, beer and service – but with a new twist, the concept is the brainchild of executive chef Adam Irmer.
The food is contemporary American casual dining, with a bit of an emphasis on seafood. Some of the menu highlights include beef-on-weck dip with warm pretzels, shrimp margherita pizza, tater tot poutine, lobster rolls and conch fritters.
Both Pearl Street and its sister restaurant Pan American Bar are known for brewing their beer in-house, the same will eventually be true at The Ward. The Labatt Blue silos are in the process of being retro-fitted with brewing tanks to brew Pearl Street-style beers. In addition, Labatt Blue will be the only macrobrew available on draft.