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Buffalo Magazine: Food + Drink

Nothing says Americana like hot dogs, burgers and lemonade. But mid-way through summer, one begins craving a little variation…so we asked a few area chefs for twists on July Fourth classics. Top your hot dogs Cooking in restaurants since 1976, chef Mike Andrzejewski (owner of Cantina Loco and Seabar) knows his way around a kitchen, creating everything from sushi to t…

Buffalo Magazine: Food + Drink

OK, we are going to say right off the bat: Rotisserie chickens are right up there with the invention of the wheel. Where would we be without them? Around since the 1990s, they have become our go-to dinner option. We eat them straight up or turn them into other things, like chicken Caesar salad or chicken enchiladas. We're even going to admit to storing the carcasses in …

Buffalo Magazine: Food + Drink

I’d been to the Lodge at Glendorn — located in Bradford, Pa., just an hour’s drive away — several years ago, and thought it was one of the coolest places I’d ever stayed. Tucked into the mountainside, it served as summer retreat for a Pittsburgh coal baron in the early 20th century; for decades he built new cabins throughout acres of gorgeous property to accommodate his gr…

Buffalo Magazine: Home

For many of us, pickles are a comfort food that remind us of our parents and grandparents, and the fermented foods they kept in jars on the shelves in basements. Just one sight, or more likely one whiff, of those jars of vinegary, preserved foods brings us back to our childhoods. Now, the pickle lovers among us have a home on Buffalo’s West Side in the form of Barrel + …

Buffalo Magazine: Food + Drink

The gin and tonic still stands as a classic all-season cocktail, whether enjoyed on a shaded front porch or outdoor patio of a sun-swept wedding reception. But with two ingredients — along with its lime wedge and accompanying citrus juice — dramatic variations of the drink are hard to come by. It thrives in its refreshing simplicity, so why deviate from perfection? T…

Buffalo Magazine: Food + Drink

The imagery can be deceiving. Carefree men and women, lording over flames at a beach, campsite or in a backyard, and often aided by a propane-powered metallic apparatus the size of a small Chevy. A few shifts of the spatula, a few sips of a chilled High Life, and before long, plates of burgers, salmon and skewers are cooked to perfection for a gathering of salivating guest…

Buffalo Magazine: BufFYI

Buffalo is in the midst of a craft brewing and distilling renaissance. The city is flush with new establishments looking to help residents celebrate the return of good weather with their favorite beers and spirits — and one of the first opportunities to celebrate this summer is Thin Man Brewery’s Second Anniversary Summer Solstice Street Festival, taking over the Elmwood V…

Buffalo Magazine: Photo Galleries

RJ and Lindsey Marvin, the husband-and-wife fermenters behind Barrel + Brine, make everything by hand. See how a batch of their dill pickles comes together.

Buffalo Magazine: Discover

Oh, ice cream how do we love you? Let us count the ways. From cone to sundae to shake, you have us under your spell. We love everything about you. For us, you are the song of summer. The mighty cone Like the Statue of Liberty’s torch, the quintessential cone gives ice cream a chance to shine on its own — hard ice cream, that is. Plenty of stands scoop out local favor…

Buffalo Magazine: Food + Drink

Throughout Western New York, residents are living through what could arguably be called the region’s golden age of culinary creation. In every corner of the county you’ll find some ballyhooed restaurant manned by a talented chef whose concoctions are gaining acclaim in the neighborhood and beyond. Going out to eat is no longer a meal or a date. It’s an adventure, one wi…

Buffalo Magazine: Travel

Culinary travel is hitting big. Just like visitors can’t come to Buffalo without trying beef on weck with a side of wings, there are regional specialties (Baltimore crabs, Maine lobster) you must try “when in Rome.” Beyond local cuisine, true foodies also hunt down local markets. Here are some options in nearby cities that will inspire you to bring home a trunk load of tre…

Buffalo Magazine: Food + Drink

Although Buffalo has long been known for its signature-style pizza, characterized by medium-thick dough, sweet sauce and lots of toppings, the choices in local pizza have proliferated in recent years. The latest to hit Buffalo’s ever-growing cuisine scene: Neapolitan pizza. To make a true Neapolitan pizza, very specific methods and ingredients are applied. Traditiona…

Buffalo Magazine: BufFYI

What is soul food? Ask 13 different people, you’ll get 13 different answers. Remember the lyrics to the 1978 movie theme song, “Greased Lightning?” None of those words are about a quart of dense, black liquid manufactured by Pennzoil…and yet they are. It’s the same for soul food. It’s not just chicken, collard greens or sweet potato pie. Soul food is, indeed, a time, a …

Buffalo Magazine: Food + Drink

Growing up in a small tourist area — where the only thing open year-round was the post office — the return of the candy store each summer was a pretty big deal. I’d run barefoot through pricker bushes and over hot blacktop just to catch a glimpse at the old-fashioned counter filled with brightly colored rows of pure sugar ­— and pure heaven. Barely old enough to reach, I’d…