Waxlight Bar a Vin

10/07/2026

We are looking for front of house help as we say goodbye these next few months. If you have restaurant experience and are in town for the holiday season please message us at [email protected] with your contact information so we can provide more details to see if you are the right fit.

10/05/2026

09/29/2026

Join us for a very rare dinner event! Not only are we bringing back our very own Edward Forster to the kitchen to rejoin forces with our chef Joe Fenush, but we are throwing a party with Buffalo’s favorite OG chef, Mike Andrzejewski!
One night only, Monday November 2nd.
Dinner includes 5 courses comprised of 3 dishes each- one from each chef. Per person w**e pairings are available as an add-on! This is definitely one you don’t want to miss.

09/25/2026

Squash Ajo Blanco // our take on a classic white gazpacho, this chilled squash soup is velvety, vibrant, and packed with flavor. Finished with green grapes, marinated squash, smoked almonds, and a roasted shish*to purée—each garnish bringing its own texture and character to every bite.
A refreshing, layered taste of the season.

09/24/2026

Tasting Menu Thursday is back on October 1st. The menu includes succulent oysters, buttery sablefish & all of autumn’s first vegetables. Jess and Tony are working on beverage pairings, which they love to do with such a creative menu, constantly tinkering with texture, flavor, temperature and aromatics.
Thursdays never tasted so good.

09/23/2026

So many ingredients to create with from our farms. Here’s a few to show off.

Autumn Negroni

•our classic Negroni recipe with house vermouth, all washed with roasted pecan-brown butter and fig bitter accents.

Vodka Drink

•see…we play with vodka, sometimes. The idea of combining yellow bell pepper and summer lavender payed off beautifully, plus a little lemongrass and chile spices to round out.

Highball

•tequila soda is healthy right?! So we added a little fruit to it; fermented honedew cordial, sage, and green tea soda.

Scotch Sour

•peaches have been amazing this year so we added a little late summer kick via caramelization, blended with zesty white w**e, fig & thyme honey, and a blend of islay and highland scotch.
••The caramelized peach purée is a great zero proof alternatives.

Haitians Daiquiri

•our fig tree actually produced this year, so had to take advantage in a blend of Haitian and Jamaican rums, fig leaf cordial, and fig oil.

09/16/2026

We are incredibly team oriented regardless, but this is what happens when the bulk of reservations don’t start until 6pm. Doors at 5pm for happy hour!

09/11/2026

Our next bunch is just ONE MONTH away!

We’re already dreaming about crisp autumn days and all the incredible flavors that come with fall’s bounty. Join us on October 11th for an afternoon of three thoughtfully crafted autumnal courses, celebrating the season and everything it has to offer.

And, as always, you can make brunch extra special with our ch*****ne pairings, available to add on when booking. 🥂

Seats for this one are limited, and we have a feeling they won’t last long. Be sure to reserve your spot soon!



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09/10/2026

It’s a ch*****ne campaign!

We’ve re-upped our ch*****ne selections this past week, because everyone should be drinking more ch*****ne, with and without a meal, and with or without any reason. We’ve split up the section on our menu by style- Blanc de Blanc, Blanc de noirs, rose, traditional blends. We’re so proud of our bubbles list- if you feel overwhelmed, just ask us!
•Tellier, Les Massales, Extra Brut, predominantly Chardonnay blend.
•Gatonois, “Tradition,” Brut, predominantly Pinot Noir Blend, Grand Cru village of Äy
•Mouzon-Leroux, “l’Atavique,” mostly Pinot noir, Brut Nature (no dosage, extremely dry!)
•Laherte Freres, Rosé de Meunier, Extra Brut
•RH Coutier, Rosé blend of Chardonnay and Pinot Noir, Extra Brut, from the Grand Cru village of Ambonnay
•Pierre Moncuit, “Coulmet,” Blanc de Blanc - 100% Chardonnay- Brut

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09/09/2026

Steak Haché // House-ground Plato Dale Farm grass fed beef, seared in cast iron to achieve the crispiest exterior, topped with an egg and served alongside French fries tossed in Joe’s secret spice blend. A proper bistro classic and the perfect way to make the move from summer into fall.