Compass Run

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Compass Run, a casual restaurant concept from Toutant team James and Connie Roberts takes over the beautiful 500 Seneca building in Downtown Buffalo. A combination of a careers' worth of culinary journey influenced by the cuisine of the American south and Roberts’ love for fresh seafood and comfort foods. The name, a childhood memory of running bayou boat routes by only the direction of the compass in the early morning fog and route to fishing, shrimping and hunting in the Louisiana Delta and marshes. Roberts hopes now with his wife, Connie, to bring to diners a comfortable simple approach to fresh seafood and regional specialties of his southern heritage and his many culinary travels. Offerings include fresh daily seafood and shellfish raw bar of oysters, shrimp and lobster, coastal fish and seafood preparations of seasonality, and a personal favorite, the captain's platter. Mindful not to focus on seafood only, landlubbers will find southern staples such as chicken fried steak, comforting modern takes on blue plate specials, wood grilled steaks and chops, and an array of local vegetables and small plates. The cocktail program focuses on simple southern classics, seasonal original creations, bourbon and rye whiskeys, and some long forgotten Hall of Fame southern staples. A curated wine list heavy on sparkling and bubbles will complement the light comfort fare. Compass Run, a casual restaurant concept from Toutant team James and Connie Roberts takes over the beautiful 500 Seneca building in Downtown Buffalo. A combination of a careers' worth of culinary journey influenced by the cuisine of the American south and Roberts’ love for fresh seafood and comfort foods. The name, a childhood memory of running bayou boat routes by only the direction of the compass in the early morning fog and route to fishing, shrimping and hunting in the Louisiana Delta and marshes. Roberts hopes now with his wife, Connie, to bring to diners a comfortable simple approach to fresh seafood and regional specialties of his southern heritage and his many culinary travels. Offerings include fresh daily seafood and shellfish raw bar of oysters, shrimp and lobster, coastal fish and seafood preparations of seasonality, and a personal favorite, the captain's platter. Mindful not to focus on seafood only, landlubbers will find southern staples such as chicken fried steak, comforting modern takes on blue plate specials, wood grilled steaks and chops, and an array of local vegetables and small plates. The cocktail program focuses on simple southern classics, seasonal original creations, bourbon and rye whiskeys, and some long forgotten Hall of Fame southern staples. A curated wine list heavy on sparkling and bubbles will complement the light comfort fare.