While there will always be walk-in room available, we encourage our guests to book tables in the lounge or dining room. Our dining room, bar, and patio are available for your next private event. Please email us below and we'll help you create a memorable experience. Join us for casual snacks and cocktails, workday dinners, date night, or a blowout meal with beverage pairings selected by our certified wine professionals.
With plenty of walk-in availability at our bar and lounge, tables on reserve in our dining room, and an always-welcoming atmosphere, Waxlight can accommodate any need or dining occasion.
Please subscribe to our mailing list to get updates about Waxlight bar a' vin. Edward Forster has been a student of cookery since the age of He trained and worked in London, Philadelphia, Chicago, and his hometown of Buffalo. After leading kitchens of renowned chefs Graham Elliot, Georges Perrier, Paul Kahan, and Mike Andrezejewski, Forster is ecstatic to show you his take on high impact flavor combinations and unique ingredient based dishes.
Edward has joined us on the floor, bringing his knowledge of cuisine and fine dining directly to our guests. He very much looks forward to helping you enjoy the pleasures of a table at Waxlight. Tony Rials is a certified sommelier and continual student of all things drink and its potential to complement food. Tony works closely with his partners in the kitchen as he sources new flavor profiles, ingredients, and techniques.
He has helped operate multiple restaurants prior to Waxlight, and continues to provide beverage consultation throughout western New York, bringing experience from New York City, Dallas, Rochester, Buffalo, and the Yucutan. Joseph Fenush is a Buffalo native. He returned to Buffalo in , opening Toutant as chef de cuisine in May of , establishing it as one of the most consistently popular restaurants in the city.
