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Buffalo Magazine: Food + Drink

Sometimes soothing, often decadent and never boring, comfort food means different things to different diners, but one thing is clear: If it tastes like a treat and offers soul-satisfying solace by the forkful, it makes the culinary cut. No matter the course, comfort dishes abound in Western New York and come in many incarnations. Here we dish up a few hearty choices, so…

Buffalo Magazine: Food + Drink

Buffalo’s never been a city to shy away from a drink. From its bawdy Erie Canal days to its colorful brewing history and modern imbibing, every local hour can tend to be a good time for a Happy Hour. But since Prohibition reigned in the early 1900s, Nickel City distilling had been dry until 2012. Loosened state laws on farm distilleries allowed craft spirits to flow and…

Buffalo Magazine: BufFYI

Unicorn drinks and foods have been all the rage, but what if rainbows and sparkles aren’t for you? This Halloween season, try some drinks, foods and sweets from the dark side of the dish. 1. Black “Black” is a drink made with bentonite clay, lemon, agave, activated charcoal and filtered water intended as a before-bed cleanse. The lemon flavor dominates the slightly chalk…

Buffalo Magazine: Food + Drink

The Colville family has a summer party every year, and my wife Karen and I have committed to doing it for 10 years. 2018 was our ninth year for “Ponderoysterfest.” Each year, I try to curate new oysters and wine for the party. My new friend Johnny Flynn is the owner of Colville Bay Oysters in Prince Edward Island, Canada; even though Flynn doesn’t ship to the U.S., we h…

Buffalo Magazine: Food + Drink

Finding a seat at one of Buffalo’s finest cocktail bars can summon the opportunity to sip on some seriously delicious bourbon concoctions. But sometimes, things get in the way. Work. Kids. Actual responsibilities that don’t pair well with a few belts. Or any plans that prevent you, your friends and a significant other from trading rounds amid the rustic or ribald scenes…

Buffalo Magazine: Food + Drink

In the olden days, when the drinking age was 18, I thought I was very cool drinking my first Portuguese wines: Mateus Rosé and Lancers Rosé. (At that time we also drank Southern Comfort with a beer chaser.) There wasn’t the internet back then so you learned by reading and talking with people in the know. I was ready for my next step. My first great experience with Po…

Buffalo Magazine: Food + Drink

Salad: not just iceberg lettuce and chickpeas anymore. From one salad with raw meat to another with raw fish, here are a few ways local eateries are redefining what constitutes a salad — and reinterpreting the classics — in entirely new ways. Beets 5 Ways The menu changes often at Black Sheep (based on what’s in season and available, as local ingredients are a focus). Bu…

Buffalo Magazine: Food + Drink

Nothing can dissuade Katie Baczynski and her mom, Diane Noel, from churning out a year-long supply of canned peaches each August. Their family harbors a deeply rooted love for them, after all — one instilled by Noel’s grandmother Katherine (Baka to Baczynski, who was named after her) and already passed on to her 2-year-old niece, Penny. It’s an annual tradition that end…

Buffalo Magazine: Food + Drink

About three years ago I hosted a number of Niagara wineries for a tasting to highlight in this column; we had quite a few wines to taste, and it was a fun day. A couple months ago my wife Karen and I went to see a puppy for sale, and it turned out to be the owners of one of those wineries: Victorianborg. They graciously offered a tasting while we were there, and it hatc…

Buffalo Magazine: Food + Drink

Local chocolate shops and restaurant owners are breathing new life into a Buffalo mainstay: These treats, desserts and drinks are all sponge-candy inspired. Sponge candy caramel cannoli A multiple-year winner at the Taste of Buffalo, Panaro’s creates cannoli using Parkside Candy’s original sponge (small $2, large $4). Smooth filling mixed with the crispy honeycomb bites …

Buffalo Magazine: Food + Drink

You can get hot, medium or mild just about everywhere in Buffalo — so no wonder chefs are spicing up this bar classic by creating new flavors and sauces. Whether they’re experimenting with different recipes, changing up the bird, or creating new sauces, these new versions on the classic wing have captured the attention of locals. 1. Beef on Weck wings “When we were doing…

Buffalo Magazine: Food + Drink

We have a lonely nine-year-old Yorkie named Muhsu. Several months ago, my wife Karen started to talk about a puppy and I thought it was just that: Talk. As usual, I was wrong. She wanted a French Bulldog, so I began researching the breed. While many people love them, I wasn’t sure it was the right breed for us (snoring, lots of gas and respiratory problems topped the li…

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 …