The Red Osier beginning was humble. A quaint countryside eatery. A bit creamery, soda fountain and diner. It was uniquely designed with local field stone and a European red ceramic tile roof. Located on Rt. 5, New York largest state highway, it opened in the late 30’s. Travelers from NYC to Buffalo would have few options but to pass by. The NYS thruway had yet to be built. Although rural, it was the most traveled road in the state.
The menu also reflected the times. Country favorites like chicken pot pie, brown bread and creamed cod were menu specialties. Floats, milkshakes and other comfort foods were also offered as standard fare for driving travelers. This would be its destiny for nearly 40 years.
Fast forward 80 years and the countryside inn would transform from a rural diner to a nationally recognized prime rib house. What was once a local favorite and travelers pit stop would become legendary.
The Moore’s bought the Red Osier in 1979. They were a typical American family of 4. Bob a commercial banker in Rochester, Noreen a stay at home mom and two sons 12 and 2 years old. By the time of purchase the restaurant and its appeal had become wearied. Nearly bankrupt it had survived a world war, a tumultuous political climate and one of the worst economies in US history. The only good news was, it was for sale and affordable. But, they knew there needed to be a change to be successful.
But what was the new theme and winning combination?
….. and then there was prime rib carved at table side.
Bob’s career in banking wasn’t his first. His family had a history in retail grocery stores, over 100 yrs., with an emphasis on the butcher shop. Merchandising, familiarity with beef and how to handle it was the combination that would be the key components of the new Red Osier. Prime rib carved at table side was born.
To have real success and longevity any concept needs depth and the ability to be repeated with high quality and frequency. Prime rib was a specialty cut, required a high level of culinary skill to prepare and carving at table side was the “sizzle” that brought it all together. Millions of customers later and an average of 100 ton of prime rib annually, the Red Osier became New York’s largest singular operator to serve the standing rib roast. It would hold that position for decades.
While in a rural setting, the Red Osier location also provided a unique scenario that would drive its popularity. Located between Buffalo and Rochester, New York’s 2nd and 3rd largest cities, it was able to draw from both cities and fill its dining rooms. It just worked. Additional table side accoutrements made their way to the menu. Caesar salad, Lobster bisque, bananas foster and raspberries Romanoff just to name a few.
And now the rest of the story….
This site and all of its products are a part of Red Osier history. Our critically acclaimed roast beef, au jus and gravies were all featured items. The concession and catering divisions led the way to offering products at the national level and our retail items are sold from New England to the Carolina’s.
We hope that you enjoy our products and services because we are proud to have served you.
The Moore’s – Bob, Noreen, Robert and Michael.
