Buckminster's Revamps its Menu

When Michael and Jeniphur Pasquarello opened Buckminster's, they had a vision: local, uber-sustainable small plates (they make almost everything, from bread to butter, in house), and affordable drinks in Buckminster Fuller-spirited digs. Neighbors have been enjoying the unique concept, and the critics seemed to like it well enough — Craig LaBan awarded it two bells, and Jason Sheehan, two stars. Though, both critics agreed on one aspect of the Point Breeze neo-bistro:  LaBan called its menu "a potentially strange, disjointed collection of dishes.", and Sheehan described it "absolutely schizophrenic".

Now that it's almost six months old, Buckminster's chef Rob Marzinsky is finding his groove, and recently, he launched a new menu, which reads a little more accessible. Instead of just a random bulleted list of plates ranging from eastern European peirogi to Thai Massaman curry, the new menu seems a bit more focused, or at least, less random. It's still Rob cooking Rob (with sous chef Palmer Marinelli), but now, the curry only comes on Sundays, for Curry and Beer Sundays — which you should definitely try out; Marzinksky's curries are quite the treat. The menu is sorted by shared items, small plates, large plates, and desserts, and there's even a friendly burger on the menu now, simply done with thin patties, lettuce, onions, and secret sauce, with a side of Adamstown-local Good's potato chips.

Is this change a reaction to the critics? Maybe, but that's not really the point. The menu was always meant to change and evolve. The thing is, it still stays true to its original objective: offering food indicative of the season's offerings, local just the same, only this time, it's a little more clear what you'll be getting yourself into once you've placed your order. Check the menu out below.