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Fresh bread arriving at my table, still warm from the hearth, always makes me feel like some lowkey royalty. No matter where I am eating, no matter what else arrives […]

Peanut kare-kare with crispy pork belly, at Lutong Pinoy If you live in Buffalo and love to explore the world’s cuisines, a NEXUS subscription does wonders for your reach. There’s […]

Lasagna, pasta alla norma, chicken sorrentino, clockwise from left, at Cipollina. How many Western New York restaurant chefs do you know of making their own burrata for service? Massaging mozzarella […]

Lamb mandi on rice, Almandi We were dining at Almandi, six blocks west of the Broadway Market, while my friend Faress told his family’s story of how they became American. […]

Conchigle pasta with lamb bolognese, Bistro Avera In February, I got the chance to play art critic at the Buffalo AKG Art Museum. The exhibit “Dine In” explores the ultimate […]

Grilled beef ribs, Hanai Hawaiian BBQ If you’ve never heard of “Hawaiian plate lunch,” the menu at Hānai Hawaiian BBQ might seem somewhat discombobulated. Beef ribs cut thin, marinated in […]

When the first flush of spring brings us greens, I think of spanakopita. The Greek greens pie is a delicious vehicle for any greens you have on hand, not just […]

As restaurant concepts go, “farm-to-table” has faded like the “CHEW MAIL POUCH TOBACCO” slogans painted on barns in another century. At its Buffalo-area peak a decade ago, every other new […]

Ethiopian genius on injera at Horn of Africa If it wasn’t for tastespotter Scott Field, who knows how long it would have taken me to discover Horn of Africa. The […]

Boeuf on Weck, Café Bar Moriarty When a friend coming in from out of town tells me they can only meet for lunch, I ask if Wednesday, Thursday, or Friday […]

Bruleed grapefruit at Swan Street Diner (Photo: Mickey Harmon) Tucked into the Larkinville neighborhood of former industrial buildings east of downtown, Swan Street Diner offers Buffalo breakfast and lunch seekers […]

House-cut and twice-cooked, it takes two days to make a Frank fry. Millions of tons of potatoes are processed into frozen fries each year in the United States, making French […]

Whole fried red snapper, Bamboo Ridge Lancaster For a suburb of 45,000 Lancaster already has its share of excellent places to eat. Serious tavern grub at Skoob’s Village Grill, righteous […]

Cauliflower pakora Deep-frying is not a cooking technique I use lightly. It fills your kitchen with odors some folks find objectionable, a scent that lingers. Disposing of the used oil […]

Corned beef hash and eggs, with housemade toast, at The Country Hen. As a restaurant critic, part of my job is to help you stay in touch with the realities […]