Buffalo Magazine: Food + Drink - The Buffalo News

Share this article

Food + Drink

print logo
Buffalo Magazine: Food + Drink

A portobello mushroom eggs Benedict with spinach and smoked gouda. Corned beef hash with a cup of French press coffee prepared tableside. All over town, chefs are elevating their brunch menus with dishes like these, choosing inventive, farm-fresh ingredients and inviting diners to relax, catch up and enjoy a bubbly pick-me-up. (It doesn’t hurt that, thanks to the “Mimos…

Buffalo Magazine: Food + Drink

It’s a mild Sunday afternoon with a few wispy clouds overhead as Brittany Luongo takes a sip from her beverage on the patio at Providence Social. Luongo, a resident of the Elmwood Village, isn’t alone. Stretched out at her feet, a bowl of water by his side, is Dutch, her three-year-old Rottweiler/Shar Pei mix. Luongo’s self-described “baby,” Dutch is a regular at Providenc…

The Constitution of the United States may be the great equalizer, but we’d like to throw in beer tents, too. They are the place to meet up at local festivals, fairs, field days and lawn fetes, often with hilarious results. Why? Because most often, they seem to be in the town you grew up in. Haven’t we all run into someone who knows everything about us from high school, whi…

There are so many things to love about Buffalo — especially when combined with wine and good weather. Here are just a few special occasions we’ve recently enjoyed. Birthday dinner at Patina 250 The most important thing about my birthday is that I made it another year. We usually celebrate with dinner and wine at a great restaurant. This past year, it was Patina 250, the …

Buffalo Magazine: Travel

An hour southeast of Buffalo along Highway 20A where Western New York’s flatlands yield to dramatic sweeps and valleys, you come to a building that’s stop-the-car handsome. Near Silver Lake in Perry, it’s gray stone with rustic board-and-batten siding and a long balcony near the top. The place looks like a chalet. Swap out the rolling Dansville Valley behind it for snowy m…

Buffalo Magazine: Food + Drink

Shandies — beer mixed with lemonade or lemon-lime soda — may just be the ideal mid-summer drink to quench your thirsty soul. Also known as “radlers,” they’re available in a variety of incarnations, from handmade or on tap as well as cans and bottles. For a true homemade shandy, head to Larkinville’s Hydraulic Hearth and its outdoor beer garden to soak in the entire expe…

Buffalo Magazine: Food + Drink

When the founding members of the FemALE brew series first talked about making beer together, it was hardly out of any desire to rewrite alcohol stereotypes or cast light on the gender disparities in the brewing world. They were simply a group of friends and co-workers who shared a love for craft beer. And they had the perfect opportunity. As “brew-tenders” at Rusty Nick…

Buffalo Magazine: BufFYI

Co-owners Lauren Kostek and Paula Paradise, best friends for over 20 years, had some definite ideas when they founded Paradise Wine in Buffalo’s Five Points neighborhood on the West Side in March 2015. Paradise, a food and wine expert (and former pastry chef) who worked at Premier for many years, and Kostek, a real estate broker and West Side advocate, wanted their shop…

Buffalo Magazine: BufFYI

As a young boy at summer camp in Haliburton, Ontario, Neil Garfinkel formed friendships with several boys from Mexico — and also a habit for putting hot sauce on virtually everything, as he had seen them do. “That’s what got me started,” said Garfinkel, owner of Sgt. Peppers Hot Sauces, Etc., who named the Lewiston specialty foods emporium after the first album he ever …

Buffalo Magazine: Food + Drink

I always do the proper thing. (Well, almost always.) In the case of winery visits, I always send a thank you note to let the owners know how much we appreciated their hospitality, with an invitation to host them for dinner and a wine tasting if they are ever in Buffalo. I’ve had a few take me up on it in the past, including Dyane Savino from Domain Drouhin. After our…

Buffalo Magazine: Travel

If you love food — eating it, cooking it and tasting it, right where it’s grown — a trip to the Culinary Institute of America (CIA) in Hyde Park, New York, may be your perfect getaway. “The CIA is the Harvard of cooking schools,” explained Kenneth Jones, a student chef from East Aurora. It’s also a gastronomical mecca for people who love to dine and an outlet for hom…

Buffalo Magazine: BufFYI

A garden is much more than a collection of plants. For young people in the Massachusetts Avenue Project’s Growing Green program, a garden is a way to develop job skills and learn about food justice. For individuals served by Grassroots Gardens, another local not-for-profit organization, a garden builds community and can help them heal from tragedy. And, for the neighborhoo…

Buffalo Magazine: Food + Drink

Keeping up with the hot new restaurant openings in Buffalo has practically become sport. Here’s a scorecard of this summer’s places to try before your foodie brother-in-law beats you to it. Dobutsu 500 Seneca St., Buffalo Due to open this month in the trendy 500 Seneca Street building, this new concept by the much buzzed-about owners of Toutant is a departure from t…

Buffalo Magazine: Food + Drink

On our final days in Walla Walla, Washington, we visited three wineries: Gramercy Cellars, Corliss Estates and Figgins. Gramercy Cellars One of the first Washington State Syrahs I ever tasted was from Gramercy, so I knew it would be a great place to visit; they have amazingly good Syrah and Cabernet. Here is a list of our favorites, all of which I bought to add to my cel…

Buffalo Magazine: Food + Drink

Walking into MaryRuth Rera’s home in Amherst, you’re first greeted by the amazing aroma of dinner cooking. Next comes Rera’s infectious smile. Her down-to-earth personality belies the experiences she’s had as a private chef who was once unsure of her path. Many years ago, Rera was trying to find herself. She worked various 9-to-5 jobs that paid the bills, but didn’t bri…