The Insider’s Dish

Summer officially begins on June 20. And with Covid restrictions finally loosening up, it’s time to celebrate with a taste of summer.

Just in time, owner Al Green’s big plans for the patio have come to fruition.

The new raw bar options are on ice and ready to roll for guests.

“We serve up the best raw oysters and clams around. We bring the freshest oysters and clams in daily,” he said.

“We currently sell thousand of steamed clams weekly and we’re excited to offer our customers oysters from all over the world, brought in for us to shuck and serve you fresh.”

Fresh summer cocktails are in full swing now too.

“Our new summer drink menu features many new, handcrafted cocktails including our Pineapple Upside Down Martini, Al’s Summer Delite, special margaritas and mojitos,” said Green.

But the raw bar isn’t the only thing waiting for you at 2 Forks Up.

Summer and seafood go together like oysters and cocktail sauce.

Where else can you get two whole Maine lobsters with coleslaw, corn on the cob, roll and butter for $35?

The lobster roll is another favorite summer dish, especially when it’s made with fresh picked lobster.

“We actually cook each lobster fresh and pick our own meat for our lobster rolls, tacos, lasagna, bites and more. There is nothing more tasty than a fresh, non-frozen, piece of lobster,” said Green.

How does 2 Forks Up get such fresh lobsters?

“I began personally driving to Maine every week purchasing live lobsters from fishermen and bringing them back to the restaurant for us to serve on the weekend,” said Green. “At the end of doing this for a year I was bringing 400 back! Food distributors started taking me seriously and began getting aggressive in pricing. It allowed me now to bring lobsters in almost everyday.”

Lobster isn’t the only gig in town. Two Forks Up specializes in fresh Alaskan king crab legs, shrimp, grouper, salmon and more.

And for those who cannot get enough fish frys, 2 Forks Up serves one of the freshest in town either haddock or cod. Check out 2 Forks Up extensive menu online.

Hours are Tuesday, Wednesday, and Thursday from 4-9 p.m., Friday from noon-10 p.m.; Saturday from 4-10 p.m. Last reservation is at 7:30 p.m. during the week and 8 p.m. on Friday and Saturday. New Sunday hours are noon-8 p.m. with breakfast/brunch items available noon to 2 p.m. Enjoy air-conditioning when it’s too hot.

Treat dads to the Big Daddy and grads to a special meal

Treat your dad to lobster and steak specials that run Friday, Saturday and Sunday on Father’s Day weekend. Be sure to ask about the Big Daddy special!

And if you’ve got a recent graduate, what better way to celebrate than with seafood at Two Forks Up?

Reservations recommended.

Sweet as pie (or cake)

End your decadent seafood meal with a delicious dessert. Choose from Peanut Butter Pie, Chocolate Mousse Cake, Italian Lemon Cake and more.

Filler up

Two Forks Up features unlimited refills on soft drinks, coffee and tea.

2 Forks Up

270 Campbell Boulevard, Getzville • 716-689-FORK (3675) • 2forksup.com

The Insider’s Dish is a sponsored series produced by Amplified Buffalo to bring you behind the scenes of Western New York’s beloved restaurants and bars.

Two things happened in 1976 and we don’t think it’s a coincidence.

The United States celebrated its bicentennial and Bagel Bros. was born.

Don’t believe us? Check out the 1776 Betsy Ross flag with its circle of 13 stars that looks like a big bagel. (We’re just sayin’.)

So it was 1976, when owner Jay Gershberg and his brother brought New York bagels to Buffalo.

Back then it was called Bagel Bros., which served the area until 24 stores were sold to Manhattan Bagel in 2000.

Then in 2001, Gershberg couldn’t keep his hands out of the bagel dough. So they started what is now Bagel Jay’s, which has since grown into three locations.

If you’ve never had a “real” bagel, treat yourself to Bagel Jay’s, which bakes its bagels throughout the day to ensure freshness.

Bagel Jay’s has a dazzling array of flavors too, from savory like onion, garlic, tomato pesto, vegetable and jalapeño cheddar to the sweeter versions of cinnamon raisin, blueberry, cranberry orange and chocolate chip.

For those who favor the tried-and-true standard, choices include plain, sesame, everything, multi-grain and whole wheat.

For a twist, Bagel Jay’s also offers a marble-rye, bialy and bagel sticks. There’s even a salt bagel.

While there is something to be said for a simple bagel toasted with butter, Bagel Jay’s ups the spread game with what it’s “shmears.”

What’s a shmear? Well, the original Yiddish term referred to cheese, exactly what it’s been called for years in New York. Bagel Jay’s takes fresh cream cheese and adds iems like traditional lox. Or enjoy sweet or savory tastes like veggie, red pepper jalapeño, garlic and herb, olive and pimento, strawberry and cinnamon honey. Shmears are made in house so you can be assured they are fresh.

But Bagel Jay’s doesn’t stop there. “Eggel Bagels” feature breakfast favorites served all day long from a basic egg and cheese to egg, chicken sausage and cheese.

For lunch, Bagel Jay’s offers and assortment of sandwiches served on its outstanding bagel with deli favorites like roast turkey, ham, roast beef and corned beef.

Bagel Jay’s also makes its own tuna salad, chicken salad and egg salad fresh daily.

Specialty sandwiches are classic — like The Reuben of hot corned beef, melted Swiss, kraut and Russian dressing — or unique, like The Downtowner of rare roast beef, red onion, banana pepper and garlic/herb shmear.

And if George Washington could have visited Bagel Jay’s before his famous river crossing in 1776, we’re sure he would have ordered The Delaware, with roast turkey, Swiss, coleslaw and Russian dressing for his troops.

The secret of a good bagel? A nice hot bath

Owner Jay Gershberg notes that in this day and age, most bagel makers cut corners and merely steam the bagels before baking.

“We do it the old-fashioned way,” he said, referring to actually putting the bagels in 30 gallon vats of boiling water before baking.

“That’s the only way to get the shine and the taste of a real bagel.”

Have a bagel a party!

Why stress over what to serve at your next function? Bagel Jay’s can cater your next brunch/lunch with an array of something as simple as bagels and shmears to full deli platters and salads.

They even sell desserts like cookies and pound cakes and Java To-Go Boxes of coffee that come with cream, sugar, stirrers and cups. What could be simpler?

Bagel Jay’s

Monday-Friday 6:30 a.m. to 3 p.m.

Saturday and Sunday 7 a.m. to 3 p.m.

4498 Main St., Snyder • Hopkins @ Klein, Williamsville • 2130 Delaware Ave., Buffalo 

Drive through available • bageljays.com 

The Insider’s Dish is a sponsored series produced by Amplified Buffalo to bring you behind the scenes of Western New York’s beloved restaurants and bars.

Plenty of restaurants advertise beautiful views, but not one can compete with the Top of the Falls restaurant in Niagara Falls, USA.

Located in Niagara Falls State Park on Goat Island, the Top of the Falls truly is a one-of-a-kind dining experience.

This year, as so many choose another summer of staycations, why not put Top of the Falls on your to-do list?

With views of the mighty Niagara River and Horseshoe Falls, the scenery is ever-changing through the floor-to-ceiling windows. In summer, there are outdoor dining decks with the roar of the Falls in the distance.

On Friday and Sunday nights in the summer, guests are also treated to a nightly fireworks show.

And what about the food?

Top of the Falls partners with Taste NY, an organization dedicated to highlighting the food and beverages grown and produced in New York State. The Taste NY program promotes New York-made food and beverages through retail stores, events and concessions. With the incredible agricultural richness in this state and some of the best craft beverages and cuisine in the world, there is no better time (or place) to taste New York’s local flavor.

In fact, Top of the Falls prides itself on also using local ingredients from Western New York producers.

From craft beers and wines to locally grown produce, all have a place at the table at the Top of the Falls — and there is a dish on the menu for everyone to enjoy.

The menu not only highlights the foods of New York State, but also the regional cuisine of Western New York. Enjoy Top of the Falls’ version of our beloved local fish fry: a NY amber lager battered haddock with French fires.

Beef on weck, another Buffalo staple, features sliced seared beef on a salted caraway roll served with French fries.

Burger aficionados will love the double cheese bacon burger with two beef patties with cheddar cheese and the house-made Yancey’s Fancy three-cheese sauce.

Want even more cheese? Dig into some decadent Buffalo mac and cheese, with a hot sauce kick.

For those with a sweet tooth, the New York-style cheesecake is served with a Vidal Blanc Ice Wine loganberry sauce. A Buffalo twist on a classic dessert.

Do you have a special event coming up?

Depending on availability, Top of the Falls can host your special occasion. The backdrop of the Falls adds to any celebration, whether it’s a birthday, reunion or even a small, intimate wedding.

Top of the Falls is open seasonally, May-September.

Cheers to the Top of the Falls

Top of Falls prides itself on serving New York State wines and local craft beers. In fact, if you’re a fan of the NY Beer Project, you’ll find the Destination IPA, Lager and Amber Lager on tap.

Cocktails at sunset?

Perhaps you’d rather sip a refreshing cocktail as you enjoy the view of the Falls.

With choices like the Goat Island Iced Tea and Hurricane Deck you can’t go wrong. For the more traditionalist, there’s mojito. And for a drink with a Buffalo twist, a Loganberry Mule.

Top of the Falls 

Goat Island • Niagara Falls • 716-278-0340 •  niagarafallsstatepark.com

The Insider’s Dish is a sponsored series produced by Amplified Buffalo to bring you behind the scenes of Western New York’s beloved restaurants and bars.

Fresh out of winter, has any restaurant been better positioned to kick off the next period of dining: Mother’s Day and the summer patio season?

The move to the larger location is complete so Mother’s Day at 2 Forks Up means you can bring mom either for brunch or dinner at the seafood destination.

To mark the special day, 2 Forks Up will be open 11 a.m. to 8 p.m. In addition to the full menu 2 Forks Up will offer a full a la cart breakfast menu from 11 a.m. until 2 p.m. that features omelettes with all the fixings — including seafood fillings — eggs any style, French toast, fresh fruit, bacon, sausage, toast, bagels, hash browns and more.

The full Mother’s Day menu will feature 2 Forks Up signature whole Maine lobsters and Alaskan king crab.

2 Forks Up will also offer over 12 surf & turf options with combinations of lobster, crab and shrimp. Fresh fish includes cod, haddock, scallops, salmon, clams, calamari and more. Look for special Mother’s Day additions, too.

To finish the special meal on a sweet note, the dessert menu features a crowd-pleasing selection including high peanut butter pie, chocolate mousse cake, turtle cheesecake, carrot cake, Italian lemon cake, tiramisu, a gluten-free decadent chocolate cake.

Don’t wait to make your reservation, as they are required. Covid-19 restrictions are still in effect with maximum of 10 diners per table. Seating on outdoor patio will also be available, weather dependent.

As for the summer season, owner Al Green has big plans for the patio that includes raw clams and oysters.

“Soon we will feature raw oysters and clams, bringing the freshest oysters and clams in daily,” he said.

“We currently sell thousand of steamed clams weekly and we’re excited to offer our customers oysters from all over the world, brought in for us to shuck and serve you fresh.”

And what goes with clam and oysters? Fresh summer cocktails, of course.

“Our new summer drink menu features many new, handcrafted cocktails including our Pineapple Upside Down Martini, Al’s Summer Delite, special margaritas and mojitos,” said Green.

With summer on the horizon, now is the time to plan on your visit to 2 Forks Up.

2 Forks Up is open 6 days a week: Tuesday-Thursday 4 to 9 p.m. (last reservation at 7:30); Friday noon-10 p.m. (last reservation at 8 p.m.); Saturday 4 to 10 p.m. (last reservation at 8) and Sunday noon to

8 p.m.(last reservation at 6:30 p.m.).

As always 2 Forks Up menu is also available for take out.

The perfect pairing: Seafood Bloody Marys on a scenic patio

2 Forks Up brings its best to a traditional Bloody Mary by adding a fresh lobster tail and shrimp to a bloody Mary. It’s almost a meal in itself!

Bubbly good time

If Mom is a mimosa person, she enjoys a complimentary glass of champagne or mimosa on Mother’s Day.

Summer breakfast hours

Mother’s Day kicks off the breakfast season at 2 Forks Up.

Enjoy the full menu in addition to a great a la carte breakfast menu.

2 Forks Up

270 Campbell Boulevard, Getzville • 716-689-FORK (3675) • 2forksup.com 

The Insider’s Dish is a sponsored series produced by Amplified Buffalo to bring you behind the scenes of Western New York’s beloved restaurants and bars.

Are we all not chomping at the bit to experience something fun? Something that doesn’t involve cleaning or laundry?

Well, we are here to school you on a must-do experience.

Let’s spell it out: The place is called w xyz Bar, located in the Aloft in 500 Pearl.

The super chic vibe is a welcome retreat from your humdrum home exile.

While following Covid-19 protocols, the w xyz is ready to welcome your group for an afternoon or evening of adult fun.

In addition to the bar, there are tables for seating and a wait staff ready to cater to your every whim.

To start, the mix-masters behind the bar know just what you want, even if you don’t.

Enjoy a signature cocktail, craft beer or sumptuous glass of wine.

The cocktail list changes three to four times per year. Jason Frese, Food and Beverage Director, tells us that recipes come from the staff, who painstakingly research and tinker with recipes to get it just right.

High-quality ingredients are key to the cocktails, too—and are crafted in-house. Syrups, purees and fresh squeezed juices are poured in to concoct the perfect cocktail for the time of year.

Sip a Blueberry Lemonade made with two kinds of vodka (blueberry and citrus), house-made blueberry simple syrup and fresh lemon juice.

Crave something with a kick? The Spicy Paloma combines reposado tequila with fresh grapefruit juice, Thai chili peppers and Guajillo pepper with a salt rim.

w xyz offers highly allocated whiskey, bourbon and ryes that are in high demand, but limited.

There are over 20 varieties of tap and bottled beer, including seasonal selections from local breweries like Community Beer Works, Pressure Drop and Ellicottville Brewing Company. Of course, good old bottles of Bud are available too.

Wine drinkers will find red, white and sparkling choices.

Hungry? The w xyz Bar features tapas-style plates like Jamaican skewers, steak bruschetta and meatballs mozzarella. Handhelds include carnitas and a turkey avocado club. Of course chicken wings are on the menu, along with a beef on weck flatbread.

For entertainment grab a game to play—think tic-tac-toe—catch a game on TV or stake your claim at the pool table. And as always, w xyz Bar keeps the good times rolling with live entertainment on weekends.

If you really need to get away, take advantage of the “Good Company” special going on featuring a discounted hotel rate, bowling and on-site restaurant credit. So dig out your fancy jeans and reserve your escape now.

Strike up the fun at Spare Lanes Bowling

Need an all-ages outing? Head to 500 Pearl to bowl on the restored 1914 historic alley in the basement.

Spare Lanes is a new, sleek modern bowling alley that welcomes you and your crew for fun!

Following Covid-19 guidelines, four of the eight lanes are open, so reservations are a must. Enjoy bowling, a full-service bar, free Wi-Fi and HD TVs.

Bowling shoe rentals are available. A booking includes 90 minutes of lane time.

Make it a party!

Plan a micro-party that includes two hours of bowling, full-service catering and drink package options. Prices start at $45 per person. Visit online for reservations and details.

500 Pearl

500 Pearl Street • 716-849-7280 • 500pearlbuffalo.com

The Insider’s Dish is a sponsored series produced by Amplified Buffalo to bring you behind the scenes of Western New York’s beloved restaurants and bars.

What could be better than a meal on the historic Erie Canal?

It’s almost summer, and that means planned outings that combine the two things we love: eating and eating outdoors. (Of course Covid-19 makes the second option even more inviting, but so does the fact we’ve been cooped up too long.)

We are bikers, too—as in bicycle, not Harley—so one of the outings we are most looking forward to is a ride of Niawanda Park and the bike path...and a stop to slake our thirst and fill our stomachs at Prescott’s Provisions.

We know this bright blue structure as a beacon to summer explorers, and it should be on your list of places to try.

Prescott’s celebrates its third anniversary this year in June. Owners Don and Laurie Benoit turned a 100-year-old building into a beautiful dining space that’s had two additions since it first opened.

This summer, Benoit is planning another patio with a fixed roof that will add 70 seats. (Hooray!)

At the helm of the wood grill and gorgeous wood-burning oven is chef Vincent Thompson, who’s been with Prescott’s since the beginning. He’s been a chef for 15 years.

It takes a deft hand to cook pizza, meats and vegetables using an 800-degree oven. The same goes for the wood grill, which reaches temperatures of 1000 degrees. (In other words, this isn’t us manning our Weber grill.)

“Cooking over live fire influences our menus,” says Thompson.

So what about the menu items that Thompson and his crew work their magic on while simultaneously keeping their extremities safe? Seasonal ingredients are key.

“We usually source produce first then proteins. We try to buy the best we can and let the product shine,” says Thompson.

“We keep the menu somewhat small, but also have a good selection to keep the food as fresh as possible,” he said, adding that they often feature additions to the regular menu.

Like many industries, the pandemic has affected how they source.

“Covid has influenced price and availability on certain products, but with us being flexible, we aren’t married to certain products or dishes so we can always source something else.”

Variety is the spice of life, so this sounds good to us!

While the menu changes seasonally, it also doesn’t follow a specific style, which means there are dishes for everyone to explore.

In addition to the views of the canal, Thompson’s food is a feast for the eyes—so every bite is as delicious as it looks.

“It’s important to make the plate appetizing because it’s the first impression the guests have with the food,” he says.

By boat, bike, or any mode, come for a meal, cocktail and the views

Located along the Erie Canal in Tonawanda, Prescott’s patio is the perfect summer escape.

Seasonal spirit

Prescott’s takes advantage of the bounty of the region by using local ingredients when possible. From small plates to large, the menu lets the ingredients take the lead. Desserts change seasonally as well, so look for lots of delicious summer selections.

Cocktails anyone?

Of course, boating, biking, or just showing up at the door is bound to make you thirsty. Sip a custom cocktail that also reflects the season. Or enjoy a cold beer (draft, bottle or can) offered as a daily selection. And there are perfect wines to pair with your food as well.

Prescott's Provisions

40 East Niagara Street • 716-525-1260 • prescottsprovisions.com

The Insider’s Dish is a sponsored series produced by Amplified Buffalo to bring you behind the scenes of Western New York’s beloved restaurants and bars.

Owner Al Green of 2 Forks Up is not one to let the grass grow under his feet. Since it opened five years ago, 2 Forks Up has transformed itself into a local seafood destination.

The successful restaurant has now outgrown its stockpot and moved to a new location just down the street to 270 Campbell Blvd.

“It’s exactly one mile from our original location. It’s near the intersection at Dodge,” said Green.

What does the new place offer?

For one, a better way to combat the numbers/space game many restaurants now find themselves in. Green is going from 48 to 210 seats.

“The new place has a couple of spacious dining rooms and a separate bar area,” he said. “Our customers will be amazed with how big our new place is. Our tables are bigger, and the bar is distanced from the dining area. The restaurant is more spacious and modern. We have huge windows that enhance the dining experience.”

It seems fitting the move comes at the five-year anniversary of 2 Forks Up.

It also coincides with the reopening (again) of local restaurants from the Covid-19 restrictions.

More importantly, it’s perfectly timed with two of the first signs of spring: Valentine’s Day and Lent.

For lovers of seafood it’s a match made in heaven.

Valentine’s Day falls on a Sunday, meaning you’ve got all weekend to plan your attack in what will surely be a fight for tables. In normal times snagging a reservation is difficult, but this year may be tougher.

2 Forks Up recommends reservations. (Since you’ve been stuck at home with your love, maybe find another couple to pair up with to fill a four top.)

“Current regulations now allow up to 10 people at a table but the restaurants are still only able to operate at 50 percent capacity,” said Green.

“Our Valentine’s specials will run Friday, Saturday and Sunday. We’ll feature all current lobster, crab and seafood specials with some extra surprises. We will also offer glasses or bottles of champagne as well as desserts for two from our huge, brand-new display case,” said Green. Surf and turf will also be heavily featured.

2 Forks up will be open on Valentine’s Day (Sunday) starting at 2 p.m.

The love season swings right into Lent, which begins on Wednesday, Feb. 17.

“We will feature our traditional haddock or cod fish fry—beer battered or broiled—plus plenty of other seafood options,” said Green.

If you are wary about dining out, 2 Forks Up provides excellent takeout options for your at-home Valentine’s and Lenten meals.

“You will never tire of our seafood options for Valentine’s Day and Lent,” said Green.

A brand new location + exciting added extras

Now that he’s in a new location, owner Al Green has more space to offer more to his customers, starting with an expanded wine list by the glass and bottle, more beers on tap and custom cocktails.

Upping the take-out game

Take-out has become a lifeline for both restaurants and loyal customers. Green notes the new location allows them to increase takeout as well as become more efficient. This includes special cardboard containers that are easier to handle lobster, crab and fish, help hold temperatures and for easy transport. The new location provides a smoother way for customers to pick up orders or to utilize curbside pick-up. Additional phone lines also make ordering smoother.

Hours

Tuesday-Thursday: 4-9 p.m.

Friday: noon to 10 p.m.

Saturday: 4-10 p.m.

Valentine’s Day: 2-10 p.m.

2 Forks Up

270 Campbell Boulevard, Getzville • 716-689-FORK (3675) • 2forksup.com

The Insider’s Dish is a sponsored series produced by Amplified Buffalo to bring you behind the scenes of Western New York’s beloved restaurants and bars.

Owner Al Green of 2 Forks Up says his staff is ready for the holidays, even with the curve-ball of having to close indoor dining.

“We want everyone to be able to enjoy very special dinners during these challenging times.” To that end, 2 Forks Up has perfected its ordering process.

“Customers can go to 2forksup.com and look for our regular and specials menus. Everything is available for takeout. Just call us and we will have it ready for you. Pay over the phone or we can accept your payment when you arrive,” said Green, who notes orders take about 30 minutes to have ready, sometimes a little longer during the peak dinner hours of 5:30 to 7p.m. “We have plenty of employees manning our phones to handle the increased business. Just pull up in front of the restaurant and we will come to your car to greet you.”

Hours currently are Tuesday, Wednesday, Thursday and Saturdays 4 to 8 p.m., Fridays, noon to 8 p.m. Closed Sunday and Monday until restrictions end.

Seafood is always a special meal, and for many, Christmas Eve is celebrated with a meatless meal of seafood. Two Forks Up offers an extensive selection for any celebration.

“We are pleased to announce we will be offering takeout on Christmas Eve from noon to 4 p.m.,” said Green. “We encourage customers to call earlier in the week to place orders so we can make sure everyone’s order is quickly handled.

“Our takeout travels very well thanks to our special containers. We also include simple instructions on reheating our lobster, crab and specialty dishes,” said Green. Fresh seafood also makes a great gift, so add a 2 Forks Up gift card to your order.

“Our cards are just like cash, available in any amount and never expire,” said Green. “This holiday, we’re giving our customers a bonus: For every $50 card purchased, you’ll get an additional $10 free. Put it on the original card or get a second card for yourself!”

Order a gift card during regular business hours by calling and it will be ready for you to pick up, or 2 Forks Up can mail it.

With New Year’s on the heels of Christmas, Green hopes to be open for indoor dining, but if not, takeout will be available.

“We plan on a big night and will be open from noon to 9 p.m. Again we recommend placing orders early in the week so we can efficiently get all our customers their meals on this special night,” said Green.

And to all, he says, “We want to make your celebration special. We thank you from the bottom of our heart!”

Lobster: Always the gift of good taste

Give the gift of delicious, ultra-fresh seafood to the loved ones in your life.

Celebrate anytime

With indoor dining suspended, a delicious seafood meal during the holidays is just a phone call away. The staff at 2 Forks Up is ready to take your order, create a delicious meal and have it ready when you pull up, all packaged in easy-to-manage take-out containers.

Christmas Eve, New Year’s Eve or even a regular Friday night fish fry: 2 Forks Up’s extensive selection means everyone gets what they want this holiday season.

Grab some cheer to go!

Need a beverage? 2 Forks Up offers drinks to go. The most popular is the Lobster Tail & Shrimp Bloody Mary. Get a quart with one lobster tail and five grilled jumbo shrimp for $30. Mimosas to go are just $15. Ask about other drinks and bottles of wine to go, too.

2 Forks Up

3175 Millersport Highway, Getzville • 716-689-FORK (3675) • 2forksup.com

The Insider’s Dish is a sponsored series produced by Amplified Buffalo to bring you behind the scenes of Western New York’s beloved restaurants and bars.

It’s hard to deny that Chef’s is the big cheese in town.

The Seneca Street restaurant has been a destination for nearly 100 years: one where families come together to mark milestones and out-of-towners and area headliners are brought for a proper taste of what Buffalo has to offer. And all across its menu of Italian American favorites, one melty ingredient takes center stage.

Bubbling atop of bed of spaghetti with house meat sauce. Blanketing a crispy chicken cutlet or handmade meatballs. Oozing over eggplant. As a melted side you can add onto anything.

No matter the craving or dietary preference, Chef’s serves up a way to get your cheese fix in—even in times where how we gather and dine has changed.

“As all of us look for some comfort in these challenging times, let’s continue to support one another and hold onto traditions in new, safer ways,” said Mary Beth Billittier, who proudly continues the tradition of supporting hometown organizations started by her late father, Lou Billittier. “Ordering a meal from one of your favorite local restaurants is a great way to keep a taste of normalcy.” 

For many Chef’s regulars, that means the beloved Spaghetti Parm—a dish invented over a serendipitous lunch at the Seneca Street restaurant in 1962.

Rather than stick to ritual, Dave Thomas, host of the children’s show, “Rocketship 7,” and owner Lou Billittier decided to experiment with their usual spaghetti. First, a dab of butter added to the homemade sauce. Then a hearty topping of cheese. As a final touch, the pair decided to melt the cheese, creating the soon-to-be signature dish.

Take a nod from those in the know and order your next Spaghetti Parm exactly how you like your melted cheese. All about extra crispy? Request the dish well done. Like super gooey? Ask for lightly done. This pro tip holds true of the full host of parms on the menu: chicken, eggplant or whatever dish you choose to “parm” up yourself.

Another Chef’s staple, this one a starter, is the special mix salad that pairs Italian cold cuts with cheese, garbanzo beans and pimentos.

The Billittier family, and all Chef’s Restaurant and Chef’s On The Go associates, wish everyone a happy and safe holiday season, and encourage everyone to support local restaurants and businesses. 

From their red-checkered tables to yours

With in-person dining on hiatus, Chef’s is offering a variety of ways to bring the authentic experience home for safe savoring (yes, with the homemade bread included!).

At the downtown restaurant on Seneca Street, simply call in your takeout order then stop in to grab it or stay in your car thanks to the convenient drive-thru window. Open Tuesdays to Saturdays, 3 to 7 p.m.

Northtowners don’t have to travel far for parm with Chef’s on the Go at Williamsville Place, 5483 Sheridan at International Drive in Amherst. Place your order by calling 633-8646, online at ilovechefsonthego.com or with the free mobile app, then pick up your dinner at the drive-thru window. Open Tuesdays to Saturdays, 3 to 7 p.m. 

Drop-Off Catering is available at Chef’s downtown location only, as are holiday gift cards, perfect for stocking stuffers, which can be purchased in person or online.

Chef's Restaurant 

291 Seneca Street, Buffalo • 716-856-9187 • ilovechefs.com

The Insider’s Dish is a sponsored series produced by Amplified Buffalo to bring you behind the scenes of Western New York’s beloved restaurants and bars.

Stuck at home, no seaside vacation in sight? What’s a pandemic person with a seafood appetite to do? A “trip to Maine” for some lobster might be in order.

About a year into its opening, owner Al Green of 2 Forks Up saw a niche for his business to capture the fresh lobster market.

“I had begun personally driving to Maine every week on Wednesday to purchase live lobsters from fishermen and bringing them back to the restaurant for us to serve on the weekend,” he said. “After doing this for about a year, I was bringing up to 400 back a week.”

The restaurant’s signature “Lobster Mania” event was born, happening just a few days a week. “The name, a word play off Maine, was a way to let our customers know we had them,” said Green.

Food distributors started taking Green’s dedication to lobster a little more seriously.

“They began getting aggressive in pricing, which allows me now to bring lobsters in almost every day,” he said. “Now we offer it daily. It truly is mania.”

Green notes they’ve now expanded lobster to every day and added an Alaskan King crab option to the menu.

“Our combo of whole lobster and crab legs is one of our most popular items,” said Green.

The original lobster mania is two whole Maine lobsters with coleslaw, asparagus, a roll and butter for $33. The Alaskan King crab plate is one whole lobster, three giant crab legs, potato salad, asparagus, roll and butter, for $35.

How can Green offer seafood at such a low price?

“We don’t mark up the traditional margins. We work on volume and hope our customers enjoy an appetizer and some drinks as well,” said Green. “You will not find a better deal from here to New England similar to our lobster pricing.”

Green has friends in Maine who say his prices are often lower than in their home state. “We offer our customers value,” is always his reply.

Why is 2 Forks Up lobster so good?

“Most Western New Yorkers are used to frozen lobster tails that most restaurants serve. We steam each lobster and pick the fresh meat for our lobster rolls, tacos, lasagna, bites and more.”

Lobster is also a menu staple from top to bottom. There’s lobster bites, lobster on your salad, a traditional lobster roll, lobster ravioli, lobster lasagna, lobster tacos, plus a host of other seafood selections.

“There is nothing tastier than a fresh, non-frozen lobster,” said Green. “Our customers tell us all the time that they have eaten lobsters but have never had it taste as good as what we serve. That’s the difference when it comes to fresh.”

A brand new experience is coming

In mere days, 2 Forks Up is moving just one mile down the road! The new restaurant at 270 Campbell Blvd. in Getzville/Amherst features an expansive dining experience that’s four times larger. Keep an eye on social media and the website for more details on the move, happening any day now.

A sea of choices to dive into

Not only can you get fresh lobster and crab at 2 Forks Up, the menu also features other seafood like clams, shrimp, salmon—including a handmade salmon burger—scallops, cod and a traditional Buffalo haddock fish fry. (For non-seafood eaters, there are plenty of other dishes to choose from.)

The best Bloody Mary

2 Forks Up brings its best to a traditional Bloody Mary by adding a fresh lobster tail and shrimp.

2 Forks Up

3175 Millersport Highway, Getzville • 716-689-FORK (3675) • 2forksup.com

The Insider’s Dish is a sponsored series produced by Amplified Buffalo to bring you behind the scenes of Western New York’s beloved restaurants and bars.