Toutant

We did it! Toutant is now officially closed. Thank you all for so much love over the years and especially these last few weeks. It’s been so special to all of us.
It’s really something what a little teamwork, some peer respect, and a whole lot of badasses can do. It’s gonna be tough to even come close.
There are no words to express our gratitude to all the guests, vendors, supporters and especially the teams, past and present. It has truly been one of the most life changing periods of our lives. We will never ever be the same.

Thank you all. We love you Buffalo.

86 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.

When the good folks say they’re coming for dinner and bringing a few staff pizzas, they really mean it. Game recognize Game. Unbelievable late night pizza party for the team. Just what the Dr ordered. Thank you and it was a pleasure serving y’all. Bonus uncut so we fired them at hot as hell F* for 2 minutes before we cut and served, pro move. Lots of love these last couple days. 2 to go.

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.

🚨TOUTANT PSA🚨

We are overwhelmed by the love and support we have been shown in announcing our closure. It’s humbling to say the least that we have touched so many lives. That being said, we would love to be able to finish what we started in the best way possible. In order to do that we will need a little cooperation from everyone.
We are completely sold out of reservations for the remainder of our tenure. I know we can’t believe it either.
Bar seating is first come first serve and fills up very quickly at 5pm for dinner and 11:30 for brunch. Seats generally open up at the bar around 7:30-8:00pm.
We are also unable to accommodate any to go orders. It’s just not possible.

We ask that you be courteous and polite to our staff, as they are also working through a very different type of busy. We will not tolerate any kind of ugly behavior. Period.
We would like to be able to exceed expectation all the way to the end, and would appreciate your help in doing so.

We will miss all of you dearly. Drink all the whiskey for us.
Now let’s go get this W on Sunday also!! 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.

Let’s GEAUX!! Brunch is ON TODAY for all your pregame Southern deliciousness! We’ve got chicken fried steaks, smoked pork shoulder in the hash, KING CAKE is our pastry of the day! Bar is open, game will be on the big screen for as long as we’re here, we’ve got a new Wayland hazy IPA on draft, and Jill‘s busting out the Hancock’s Reserve as our whiskey of the day. We’re going to have a shortened service today to let our people watch the second half, so we’ll probably call it around 1:30. Until then, come and get it!! Go Bills!!

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!

Here. We. GEAUX !! Our favorite bourbon of all time on feature tonight as our whiskey of the week, W.L. Weller Antique! Punching way above its weight class, this prodigy wheaten bourbon has a long storied history almost as long as its caramel candy finish, the viscosity leading you away from the 107proof, clean and smooth, with approachable vanilla and barrel notes. The absolute definition of wheated Kentucky bourbon and a perfect strength. At $8/oz and $16 for an old fashioned, still a real deal for bars everywhere, and definitely a way to warm up your evening. It will pair real well with the Smoked Prime Rib Pimento Cheesesteak, going live tonight! Available in house and on DoorDash! Let’s do this.

Looks like a fine week to run our famous Smoked Prime Rib Pimento Cheesesteak! That’s right folks, starting tomorrow night, the OG is BACK! Smoked Prime Rib, sliced thin and piled high, caramelized onions, pickled fresnos, melty pimento cheese, fresh baked poboy roll! Let’s GEAUX!! Word his Jill is breaking out some Weller Antique as whiskey of the week to pair with this bad boy! Will be available in house, on DoorDash, and to go by phone, until they run out! Don’t dillydally, we’ll see y’all tomorrow night!

Alright Y’all!! Big City Saturday Night! We got a little Whiskey Winter Warmer tonight with W.L. Weller 12 year Kentucky Straight Bourbon as our whiskey of the week!! Dang! Available on feature by the ounce ($8) and in our Toutant Old Fashioned ($16) all night long. As the oldest Wheated Bourbon in the weller mashbill other than BTAC and Pappy offerings, this caramel oak bomb is the definition of American aged bourbon and has a vanilla, leather, cocoa palate that punches way above its weight class. A true iconic Kentucky spirit.
We’ve also got some freshly smoked brisket for burnt ends, the last of the duck confit and Russ’s celeriac gratin is BACK. Brunch is on tomorrow with the Bills game on the big screen, Old Fashioned Donut Holes for the pastry, and we’re working on our King Cakes for the Carnival Season, Mardi Gras right around the corner!

Southern Comfortable at its finest! Come down and check us out! Let’s GEAUX!