I am thinking oatmeal or hot cinnamon-raisin toast with butter. I am thinking black, French- pressed espresso.
I am not thinking sugar snap peas, fried okra, or kale and corn. I am from the North. I was born in Buffalo on the first day of winter. I grew up in snow.
So, when I was told a new restaurant was soon to open in downtown Oswego, and that it would be a southern-style restaurant serving all those southern things I could never imagine anyone eating.
I thought. Weâre Oswegonians here. Weâre almost Buffalonians. Weâre not in New Orleans. Weâre not in Charleston, S.C. or Mobile, Ala.. We live in winter almost half the year. We eat comfort food. We barely know what jambalaya is, let alone eat it.
Michael Boudreaux, a partner with the Juban s Restaurant Group, has joined a group working to put a new eatery in the former Rum House space on Perkins Road.
Boudreaux joins Chef Peter Sclafani and Kiva Guidroz as a partner in the venture. Plans are to open the restaurant, which doesnât currently have a name, in the upcoming year.