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Happy Hour from 5 to 7
Wed – Fri
Dinner starting @ 5pm
Wed – Sat
Brunch from 12 to 3
Food is symbolic of love when words are inadequate.
We love creating fun innovative cuisine with fantastic service all in a casual atmosphere for all to enjoy. With an emphasis on attention to detail you will be welcomed by our warm hospitality, whether it is for a burger at our bar or a wine pairing with our tasting menu. Owner and Sommelier George Mintzer and award winning Chef Kevin O’Connell Jr are constantly reinventing a unique dining experience for all who come through their door.
Owner – Managing Partner
George is a Buffalo, NY native who brings a wealth of high-profile national experience from years in the Restaurant and Hospitality Industries.
George began his career at the PGA of America Headquarters in Palm Beach, Florida, and then the Four Seasons Hotel in Palm Beach Florida. Serving as the Dining Room Captain and Wine Steward, “The Restaurant” at the Four Seasons was the first restaurant in southern Florida to receive the coveted 5 Diamond Award. After studies with the Court of Master Sommeliers, George served as a Sommelier at the famed Waldorf-Astoria hotel in midtown Manhattan. After NYC, he headed to Southern California where he served as multi-unit GM and rebranding partner at the JW Marriott, Opening Restaurant Manager of the beautiful Napa Rose at Disney’s Grand Californian Hotel among other high-end property management.
In 2007, it was “time to come home”! Most recently George served as the Club Manager at East Aurora Country Club and in 2008 became a certified Sommelier through the Court of Master Sommeliers in Boston, MA.
Teaming with longtime friend Executive Chef Kevin O’Connell to bring a collective vision of exquisite cuisine, refined service and unique wines from around the world in an inviting atmosphere, we are pleased to present you with Greystone, the culmination of many years of learning our craft!
Chef O’Connell was born in upstate New York, but his vast life experiences have allowed him to cultivate a career that has spanned almost two decades and has given him a chance to cook on both coasts and work for and with some great talents that have made him the chef he is today.
His father Kevin O’Connell Sr. was a local television personality in the late 80’s and 90’s, working at KNBC and KCBS as a game show host and weatherman. Being an only child, he was introduced by his parents to some of the great restaurants in Los Angeles. At which time his love and passion for food became very evident. His early memories of dining at such famed establishments as Chasen’s, Le Ser, and Mauro’s greatly informed his later career.
Learning his craft came from years of independent study, not having a formal culinary education, and his passion for all things food. From meals prepared by the late famed Chef Giorgio Baldi, to being a judge in a chili cook off with Maude Chasen herself, Chef O’Connell has utilized these unique experiences to create an original and compelling approach to food.
With his family, Chef O’Connell owned and operated a very successful restaurant in upstate New York called O’Connell’s American Bistro. Chef prided himself in the use of local products and a menu that changed seasonally to highlight the area’s bounties at their peak of freshness. The Bistro received both critical and customer acclaim, receiving 4 stars from The Buffalo News on the last occasion they reviewed the restaurant. Chef had the opportunity to host Michael Mondavi for the launch of his new wine, for a private tasting and luncheon. He was also awarded the “Silver Plate” from the Buffalo Food and Wine Society. These awards, coupled with countless donations, and charitable events hosted and participated in is what Chef O’Connell was most proud of during the Bistro’s 8 year history.
In 2012, following a move to Los Angeles, Chef opened 9 Olives, a fine dining restaurant located in the former residence of Charlie Chaplin. Again, he went with a menu that would rotate seasonally and with his relationships with local producers. He received praise from both his customers and the press for his inventive take on California Cuisine. Chef O’Connell had the opportunity to host many events both celebrity and charitable, with great praise from all involved.
In the beginning of 2014, Chef O’Connell took the position of Executive Chef at the Beverly Hills staple 208 Rodeo. He made his mark with innovative cuisine, and precision-like execution of his very well received menu. Chef would move on to his passion project after 2 years at the helm of 208, and launch his brand of gourmet food trucks and his well received and critically acclaimed pop up series called “Heart & Soul.”
After much success and acclaim in Los Angeles, Chef did as his father did before him, and decided to make his return to Buffalo. His hometown and his family made that an easy decision for him. With his mother, father, daughter and son here in Buffalo, he would decide to embark on his most passionate journey to date and make Greystone his final chapter in an otherwise storied culinary career. Chef O’Connell hopes to bring his vision and talent to those that have loved and supported him throughout his journey.