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This profile was last updated on 12/4/15  and contains information from public web pages and contributions from the ZoomInfo community.

Co-Owner

Phone: (716) ***-****  HQ Phone
Email: j***@***.com
Osteria 166
166 Franklin Street
Buffalo , New York 14202
United States

Company Description: Osteria 166 is one of the hottest new restaurants in Western New York. Located in downtown Buffalo (166 Franklin, at the corner of Mohawk,) Osteria 166 is a quick...   more
Background

Employment History

Board Memberships and Affiliations

83 Total References
Web References
Diners can enjoy equally delicious dishes ...
artvoice.com, 4 Dec 2015 [cached]
Diners can enjoy equally delicious dishes made from T-Meadow pork prepared by Chef Jeffrey Cooke, Jr., executive chef and co-owner of Osteria 166. Chef Cooke is also quite accomplished with charcuterie and other dishes that are made better by the use of T-Meadow pork. For his charcuterie, Chef Cooke offers Spalla, a cured meat made from the fore shoulder of a T-Meadow pig. Cured for over a year, it has developed a wonderful red color and a deep pork flavor that pairs well with local beers with hop content, like CBW's Frank American Pale Ale or RBC's IPA. Chef Cooke's Culatello is a wonderful homage to its cousin made in Italy which some covet more than Prosciutto di Parma. Its salinity and sweet pork flavor would be a natural pair with Low Bridge Hoppy Golden Ale from BDBC. Another dish in which Chef Cooke uses T-Meadow pork is in his Bolognese sauce. His version, made mostly from T-Meadow pork, was balanced and rich-the perfect accompaniment for properly cooked pasta.
News : Osteria 166
osteriabuffalo.com, 9 Oct 2015 [cached]
Chef Jeff Cooke Friends & Partners
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Chef Jeff Cooke on Come Dine With Me
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Watch our very own Chef Jeff
The chefs featured will be Oliver ...
buffalo.com, 23 Oct 2015 [cached]
The chefs featured will be Oliver Wolf from La Cascata, Lennon Lewandowski from Oliver's, Jim Guarino from Oshun, Jeff Cooke from Osteria 166, Thomas Diana from Salvatore's, Jennifer Marabella from Siena and JJ Richert from Smoke on the Water.
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Jeff Cooke Jr. , executive chef at Osteria 166 on Franklin Street in Buffalo, will compete in the March of Dimes Signature Chefs auction.(Sharon Cantillon/Buffalo News file photo)
Jeff Cooke Jr. , executive chef at Osteria 166 on Franklin Street in Buffalo, will compete in the March of Dimes Signature Chefs auction.(Sharon Cantillon/Buffalo News file photo)
2011 October | BASS FISHING
bass411.com, 1 Oct 2011 [cached]
Jeff Cook, of Faith Angler Network (FAN), will call out the individual team numbers to start the teams. Teams are started sequentially in flights of 25 boats with each flight weighing in 15 minutes apart, starting at 1:00 PM.
Lone Star Bass Classic raises $20K
www.hheveningstar.com, 11 Oct 2011 [cached]
Tournmanet organizers Jeff Cook and Tyson Dever present awards to the top 10 teams during the First Annual Lone Star Bass Classic at Lake Belton last Saturday.
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According to Jeff Cook, a member of Faith Angler Network, who helped organize the tournament, the total weight of fish caught was approximately 166 pounds.
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