Toutant

Today’s the day. Final service is tonight, it’s been a tough couple weeks, but we made it.

We will be calling it a little early (9:00) because of the snowstorm, but how poetic.

Unfortunately we do not have any open availability other than the first come first serve seating at the bar, and that is only 13 seats at a time. We have very little waiting room so please understand if we say we don’t have space. We ask that you be gracious and kind to our staff, it’s just as tough on them. We will have zero tolerance for any unnecessary behavior.
We’re pretty sure we forecasted well enough to have most of the menu items this evening for those of you who have reservations, but we make no promises on availability to toward the end.
Thank you all for everything, the love has been incredible. We are grateful that we have touched so many lives through simple food and drink. We hope that you continue to support your local restaurants and small businesses and their staffs. They are truly the fabric of community.

James, Connie, and the Entire Toutant Team, Past and Present.

Go Bills.

Made these so many times. The final evolution of the big ass cinnamon bun. Now a milk bread formula, laminated with whole butter, brown sugar cinnamon paste filling, bourbon vanilla, overnight rise. Baked low and slow, glazed with buttermilk cream cheese icing. Last batch in this kitchen. Surreal. They came out pretty good tho it seems. Swirls appease my ocd. Lets Geaux. See you in the am.
12 seats only for the bar. Opens up a little later in service, so don’t crowd the door at 11:30. No reservations open, no to go, nobody is canceling, sorry. We can’t believe it either.
We’ve got a hard stop at 2:30 for the big game, so it’s gonna be quickie. Should be fun. You be cool, so will we. Go Bills.

Thank you 🙏

A Love Letter to Toutant Last week, James and Connie Roberts announced that Toutant will be offering the last service on Feb 15th.

To all the Toutant fans and family:

For nearly a decade, we’ve had the privilege of stewarding this little corner of Ellicott Street, bringing a touch of Southern hospitality to Buffalo. Our mission was simple: to pair culinary creativity with warm, unpretentious service. We aimed to provide a space that was welcoming, casual, yet rooted in discipline and care. Our beverage program mirrored this philosophy, offering quality and technique, balanced with value and a sense of fun sophistication—filling a niche we felt Buffalo needed.

Over the years, we’ve had the honor of hosting thousands of guests and the even greater privilege of supporting so many talented professionals in our industry. It’s been a joy to watch their careers flourish as they honed their skills, expanded their abilities, and found inspiration here. Helping them grow to better serve their families and our community has been one of our proudest achievements.

But now, this chapter is coming to an end. Toutant will officially close its doors on February 15. It is unfortunately time for us to move on. We have done everything we ever wanted to do and fulfilled all our restaurant dreams, and for that we are forever grateful.

The business will be offered for sale, creating an opportunity for a new generation of entrepreneurs to chase their restaurant dreams. Whether the vision continues as it is or evolves into something new, we hope our contributions to this building and the downtown community will endure.

For the next month, we promise to give you our very best— as we always have. Stop in and have one last biscuit or nashville, burn up the last of the gift cards out there, and sip on a little more of our version of southern hospitality.

We hope you’ll do the same by continuing to support Buffalo’s restaurant and small business community, just as you’ve supported us over the years. This city’s relationship with its food and beverage entrepreneurs is truly special, and we are proud to have been a part of it.

Thank you for allowing us to call Buffalo—and especially downtown—home.

Guess what?? Smoked Prime Rib Pimento Cheesesteak is BACK for another night and so is the Weller Antique as the whiskey of the week! Sold so many last night we had to bring it back again!! Fresh Poboy rolls coming out of the oven as we speak! Stinger option is ON of course.
Come on down, let’s do this!
Crawfish Étouffée makes its debut tonight also to warm you up! Somebody say surf and turf??!!
Plenty seats at the bar for that Weller old fashioned, Jill and Connor make the best in town!