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Buffalo Magazine: Food + Drink

Oh, we’d love to belong to the Ladies (or Men) Who Lunch Club, but alas, we are downtown worker bees. For us (or anyone in the city during lunchtime), there are some centrally located places, new and old, that serve good food and are geared to get you in and out. The once downtrodden area of Genesee Street (bordered by Oak and Ellicott) is now a hot location that offers…

The best thing about traveling may be the exposure to new wines. My wife Karen and I were lucky enough to get to London to see the Buffalo Bills play at Wembley Stadium in October. (It was our 21st anniversary and I convinced Karen the trip was her anniversary gift.) What an adventure. We met lots of new people, had excellent tickets for Miss Saigon, tried a few English…

Buffalo Magazine: Food + Drink

James Roberts arrived in Buffalo in 2007 and quickly made a name for himself in the restaurant community as executive chef at Park Country Club. Three years ago, he began working on his own restaurant and finally opened Toutant in 2015 to rave reviews. Using high-quality local ingredients, Roberts brings Louisiana to the Queen City with fluffy biscuits and gravy, mouth-wat…

Buffalo Magazine: Food + Drink

It’s ski season — Ellicottville’s prime time. If you’re making a weekend of it or just feel like stopping somewhere après ski, there are plenty of great places to eat. Here’s a rundown. Dina’s Restaurant 15 Washington St.; Dinas.com An Ellicottville mainstay for 25 years, Dina’s is one of those steadfast places where you know you’ll get a great meal literally any ti…

Buffalo Magazine: Food + Drink

In two previous columns I shared our experiences in Bordeaux. No trip to France would be complete without exploring Paris, too, and the city did not disappoint; I will share that part of our journey here. After a long, strange trip from the airport, we arrived at our hotel near the Arc de Triomphe. Based on stories I’d heard, we were prepared to be treated rudely. It ne…

As most people know, my wife, Karen, is a little nutty — in a good way. We have a giant floating Flamingo in our pool (his name is Mingo), flags for every occasion hanging off our garage (must be a Polish thing), and quirky signs around our home. My favorite, in the kitchen, states: “We only serve the finest wines. Did you bring any?” While we love to give wine for birt…

Buffalo Magazine: Food + Drink

One of the more fabulous aspects about life in Western New York is the variety of ethnic holiday foods. In my case (along with other Buffalonians of Polish descent), it’s always been the humble pierogi. Pierogi, which is basically a dumpling — dough surrounding a sweet or savory filling — originated primarily in Central and Eastern Europe, and goes by various names, lik…

Buffalo Magazine: Food + Drink

As the number of local distilleries GROWS, our options to “drink local” keep expanding. Lockhouse Distillery, Buffalo’s first distillery to open since the Prohibition, creates quality gin and vodka using local ingredients. Black Squirrel Distillery makes rum from New York State maple syrup, and recently released its newest offering: 90-proof Mapleshine, made from maple …

In our last issue, I shared our wonderful experience at Haut-Bailly winery in Bordeaux, France, which is owned by local businessman Robert Wilmers. We also had the opportunity to visit more wineries in Bordeaux, which have histories that go back centuries. We learned some of that fascinating history – such as how winery operators built false walls during the German occupat…

Buffalo Magazine: Food + Drink

It’s Tuesday night. One kid has soccer practice at 5:30. The other has dance at 7. And somehow, after racing home from a busy day at work and school, dinner must also be prepared and eaten. It’s the perpetual, never-ending question of “What’s for dinner?” and “How quickly can we make it?” And for the first time ever in the U.S., the cooking time-crunch has led to an …

Buffalo Magazine

Early fall is a gastronome’s delight. And in Canada’s Niagara-on-the-Lake (NOTL) region, the wine is flowing, too. Grape harvest is in full swing. Chefs can barely keep up with the profusion of fruits and vegetables still coming out. The favorable exchange rate makes it even more enticing. Now’s a great time to take a trip to wine and dine. If you’ve never visited (o…

Buffalo Magazine: Food + Drink

Our trip to France began about 23 years ago, when I fell in love with some wine from Bordeaux. At that time, our classified advertising manager came to me with a prospective ad for The Buffalo News for “antique wine.” Although we couldn’t run the ad because it was against New York State law, I contacted the man who called to place the ad, and mentioned I might be intere…

Buffalo Magazine

Everything old is new again, especially in the world of cocktails. That includes twists on the Boilermaker and the Moscow Mule. Boilermakers are being reinvented in creative ways. While beer and booze are still the main ingredients, contemporary twists are making these “beer cocktails” the next big thing. Moscow Mules combine Russia’s famous export (vodka) with citrus j…

We’ve had a series of makeshift wine cellars over the years. Our first, in our home in Wales, was a repurposed root cellar. (At one point it even shared space with a family of red squirrels.) The second was in a church basement; we lived in the condo upstairs. So when we finally built our home in Orchard Park, we made room for a small wine cellar. It’s nothing extravaga…

I love my family first, and that includes our dogs, Ping and Mushu. About 12 years ago, my wife Karen and I had dinner with our friends, Joe and Karen, at the Chophouse. While Joe and I talked business, I heard the ladies talking dogs; after confirming they weren’t discussing their husbands, I found out they were chatting about Morgan, their (pregnant) Yorkshire Ter…