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Out to Eat

By Andrew Z. Galarneau » Monday, January 19, 2015

Kitfo, a dish of minced beef flavored with spices and clarified butter, is hugely popular in Ethiopia, where it’s often presented as the centerpiece of large meals. When Zelalem Gemmeda started s... Read More

By Andrew Z. Galarneau » Thursday, January 15, 2015

When Mike Andrzejewski opened Tappo, his version of a Buffalo red-sauce parlor, he and chef Phil Limina knew the eggplant Parmesan needed a careful overhaul. Eggplant is mostly water. Serving fried... Read More

By Andrew Z. Galarneau » Monday, January 5, 2015

If Burmese cuisine sounds impossibly exotic, take a moment to consider how foreign Thai food sounded in Western New York a generation ago. Today, Burmese dishes are available in at least five resta... Read More

By Andrew Z. Galarneau » Monday, December 29, 2014

Calogero Soldano was a teenager when his father Jack opened Casa Antica, an Italian restaurant in Lewiston. “I was still in high school,” Calogero Soldano. “I was the little kid looking over ... Read More

By Andrew Z. Galarneau » Monday, December 22, 2014

Niagara Falls has that one wonder everyone knows about, but here’s a lesser wonder that has so far evaded common notice. The old downtown outlet mall that’s a couple of blocks from Niagara Fall... Read More

By Andrew Z. Galarneau » Thursday, December 18, 2014

To the uninitiated, barbecue spaghetti sounds like a desperate menu offering conjured up by an Italian trapped in the Deep South. In fact, the dish has long been an honored part of the Memphis barbecu... Read More

By Andrew Z. Galarneau » Monday, December 8, 2014

It’s been a decade, so even longtime customers might not remember that Chester’s Cajun Grill didn’t start out as a Cajun restaurant. When Seth Halter opened the place in 2001, it was just Che... Read More

By Andrew Z. Galarneau » Monday, December 1, 2014

One of the advantages to running a barbecue restaurant in Western New York, which has no homegrown barbecue tradition, is that you can put whatever you like on the menu without having to take a bunch ... Read More

By Andrew Z. Galarneau » Wednesday, November 26, 2014

At Oliver’s, the veteran fine dining restaurant on Delaware Avenue, chefs have come and gone in the last 20 years. The owners have even changed.What has stood the test of time? The spinach loaf... Read More

By Andrew Z. Galarneau » Tuesday, November 18, 2014

Korean barbecue is one of the world’s finest meat-centered meals. Unlike American barbecue, which also would be on my shortlist, it usually involves a healthy amount of do-it-yourself activity ... Read More
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