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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…

Buffalo Magazine: Home

The sweet, warm smell of donuts fresh from the fryer wafts from the kitchen to greet all visitors — an intoxicatingly cheery promise of what’s to come. And while Paula, her family and staff (one and the same, really), have become immune to that delectable scent, their customers — and even the local bank — certainly haven’t. It’s not uncommon, when making their routine depo…

Buffalo Magazine: BufFYI

Americans love their popcorn. According to industry group The Popcorn Board, we annually devour more popcorn than any country in the world, consuming more than 13 billion quarts — or about 42 quarts per person. If you’re eating it that much, it only makes sense to add a little spice to your snack-time routine. Popcorn seasonings have been around for a while, but three l…

Buffalo Magazine: Food + Drink

Buffalo is blossoming into an entrepreneurial city, and nothing supports innovation more than a strong cup of coffee. Buffalo’s coffee scene has grown exponentially in recent years, with staples like Spot Coffee and Daily Planet charting the way. The options are anything but cookie-cutter. Bridget Morris, COO and general manager of Undergrounds Coffee House and Roast…

Buffalo Magazine: BufFYI

NYC-based writer Arthur Bovino spent months eating (and drinking) his way around Buffalo as research for his upcoming books. The first — Buffalo Everything: A Guide to Eating in Nickel City — is out this June. What surprised you the most about the food scene here? How much I became obsessed with it! I was expecting great wings, weck and pizza, sure, but I didn’t expect t…

Buffalo Magazine

There’s simply nothing better than a comforting meal loaded with gooey cheese. It’s Buffalo, so you’ll find plenty of options — but here are some favorites. Giant Mozzarella Sticks Orazio’s 9415 Main Street, Clarence Orazio’s takes this classic bar snack a step further by making these massive in size, perfect for the ultimate string pull. They’re coated with homemade…

Buffalo Magazine: Home

The Taste of Buffalo is the largest two-day food festival in the U.S., with more than 450,000 annual attendees. No wonder surrounding WNY towns have adopted the model, which features local restaurants and food vendors offering tasty morsels priced between $1 and $5. If you can’t make it downtown this year for the big Taste event (July 7 and 8), you can still experience …

Buffalo Magazine: Style

The mere memory of a delicious meal amid the ambiance of a particular setting is no longer enough to commemorate an occasion. You need pictures of the event — or it might as well have never happened. Artistically formulated shots of the food, drinks and backdrop. Filtered snaps of any interesting subjects you need to promote your adventure. The pics head to Instagram, a…

Buffalo Magazine: Food + Drink

As a wine columnist, I get many requests. More than once I’ve received phone calls from friends, at a restaurant, asking me what bottle of wine to order. I’ve even had restaurateur friends ask me for help in putting together their wine menu. Recently my friend Tom, owner of the Blue Lantern in Elma, asked for my help narrowing down his wine-by-the-glass offerings. He se…