KENNEDY'S COVE Quality, high end cuisine in a comfortable atmosphere . Kennedy's identity is defined by their perfectly cooked steak with "Blackened" seasoning, fresh caught seafood, and massive twice baked potatoes. Make no "MISTEAK" about it, Kennedy's Cove can hold their own against any fine dining restaurant in the 716. Kennedy's Cove deserves to be in the conversation against the big name steakhouses in Buffalo despite it's size.#N#Kennedy's Tuesday Special is two dinners and a bottle of wine for $55. You'd be hard pressed to find a better deal anywhere in NY for the quality delivered in that price range.
"As of 1/14/20, Kennedy’s Cove is open for takeout AND indoor dining. Masks are required whenever not seated. Max of four people per table. Call 716-759-8961 to reserve your table. Tables are reserved for 90 minutes. Full menu available for dine-in and takeout! "
Kennedy’s Cove is known for its homemade blackened seasoning and aged, hand-cut steaks. Although we’re a steakhouse, there are several seafood options to choose from, such as lobster tail, king crab legs, tuna steak, salmon, crab cakes, and more!…
I really enjoyed my experience at Kennedy's Cove. Definately a local gem. Cozy atmosphere, friendly service, solid drinks and top of the line food. The soup could have used a little more flavor , as well as the twice baked potato. Next time , I will order the potato smothered or loaded! The meat and seafood was incredible. My stuffed shrimp was delicious and not at all greasy. I will be back again and reccommend this restaurant to all.
Kennedy's Cove has been known for its blackened seasoning and hand-cut steaks since 1981. Casual fine dining. Family friendly. Cash and credit accepted.
What’s Julia shakin’ up for you? Our Kennedy’s Cove cosmo! 🍸 Visit her at the bar 4-10pm tonight. Bottoms up!
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If you enjoy beefsteak, you probably know which cut you prefer. In my advancing age, my taste has tipped to quality over quantity. My play at Kennedy’s Cove is the 16-ounce prime New York strip ($53). Steaks are offered with a blackening spice rub, which turned out to be much gentler than other “blackening” applications, accenting the meat’s richness instead of making me wince.
Grilled salmon at Kennedy's Cove, with garlic toast and a mammoth baked potato.
The 10-oz. Filet Mignon at Kennedy's Cove, with baked potato, vegetable and garlic toast.
As befitting a perpetually busy restaurant, Kennedy’s Cove does not accept reservations. That’s because waves of customers wash over the bar and trickle into the dining room.