Joe Delaney With Steak Dinner

Scotch ‘N Sirloin owner Joe Delaney presents the colossal-cut top sirloin. (Sharon Cantillon/Buffalo News)

There is nothing like sharing a perfectly cooked steak in good company in a comfortable setting with good service. That’s exactly what we do here at The Scotch ‘N Sirloin day after day, and that is why it is great to be recognized for it every now and then.

We were recently featured in The Buffalo News. Critic Andrew Z. Galarneau reviewed our restaurant and food in his article “At Scotch ‘N Sirloin, traditional values never get old.”

We gladly echo this sentiment. Our values truly never get old. For more than 30 years now our goal has been to keep the quality of the food and service offered consistent above standard. Local people have always run our restaurant, and we are motivated by the wish to have a restaurant in Amherst that can be enjoyed by the entire family year after year.

“Now I understand the full parking lot,” Galarneau writes in his article. “Scotch ’N Sirloin offers reliable value to people who are looking to repeat pleasant nights past, not explore new territory. In an era when many owners believe that change is good for business, the one rare commodity Scotch ’N Sirloin offers is a table where time stands still.”

We believe that is a good thing. Our goal is and has always been pairing perfect service and a perfect atmosphere with perfectly prepared dishes, making the Scotch ‘N’ Sirloin in Amherst a great dining experience for locals and visitors alike.

Our menu consists of old favorites and new twists on old favorites. Many, like Galarneau, come for our signature steaks, but discover that there is a lot of great dishes to choose from.

“The menu, once six dishes listed on the side of a Lancer’s bottle, has expanded over the years, albeit at a glacial pace. Cedar-planked salmon and teriyaki chicken breast have snuck in, but there’s nothing else Elvis wouldn’t recognize,” writes Galarneau about his experience.

“I got the colossal sirloin steak, a 24-ouncer, ordered “Pittsburgh” – charred outside, rare inside – after a colloquy with our server. (The menu offers detailed definitions of doneness levels, which I applaud.) Arriving with a properly baked potato, it was cooked precisely and offered the blood-iron tang of tender beef punctuated by salty charcoaled crust,” he adds.

Our steaks are hand-cut and aged onsite. Our slow-roasted prime rib is divine, and our wine and cocktails lists are a great value at moderate prices. The Scotch ‘N Sirloin is known for fresh fish and seafood too. And don’t pass up our desserts.

You’ll enjoy your visit to the Scotch ‘N Sirloin because we make it an evening when you’re dining out. We’re more than just another restaurant. We are a place that fosters community. Many of our guests enjoy coming in simply to relax, talk and sip from a schooner of beer.

We are confident that every dining experience you have at the Scotch ‘N Sirloin will be a memorable one, and we truly appreciate Andrew Galarneau’s visit. Thanks for telling your readers about us, and come back soon.

Click to read the full Buffalo News article here.