Coffee and pancakes are back at the corner of Grant and Lafayette, where Sweetness_7 fed neighbors for a decade.
Matthew Zayas and Chiara Moslow named Luna’s, 220 Grant St., after Zayas’ 9-year-old daughter.
“The concept is centered around her favorite foods,” said Zayas. “Kind of diner style, but with our own twist.”
Zayas’ Dominican heritage shines through in a Luna favorite called harina de maíz ($6), corn porridge infused with vanilla, cinnamon, and nutmeg.
Zayas imports Luna’s coffee from the Dominican Republic as green beans, roasting them himself before grinding them into a full arsenal of coffee beverages.
Pancakes ($12) come with the good stuff: New York maple syrup.
The breakfast bowl ($15) tops potatoes with avocado mash, hard boiled eggs, and pork breakfast sausage.
Zayas and Maslow also run Konbini, serving ramen noodle soup and onigiri, Japanese stuffed rice balls, downtown at 500 Washington St.
Having invested in a Yamato noodle machine from Japan, the owners plan to bring Kombini ramen to Luna’s.
“We’re not going to expand more into Japanese territory because we do ramen and onigiri really well,” said Zayas. “The furthest we’ll take it is soba and donburi.”
CRITIC’S NOTE: Since Luna’s is only days old, do not go there if you are in a hurry. If you need to eat and run, Luna’s would be a poor choice at this point.
220 Grant St., Buffalo NY, lunasbuffalo.com
Hours: 8 a.m.-8 p.m. Monday-Friday, 10 a.m.-2 p.m. Saturday, Sunday.
REVIEW: Since 1837 there’s been a restaurant at the corner of Center and Union. It survived a 2013 SUV crash that pushed the building off its foundation. Here’s the good news: Schwabl’s newest generation of operators has the venerable German-accented West Seneca beef on weck temple in the pink. But people are still lining up for dinner tables, because inside its narrow dining room, the old rules still apply. Beef is sliced at the bar to order, and you can opt for any grade of doneness. (For patrons, later this week.)
STEP UP FOR STEVE: Steve Kennedy has poured a zillion drinks in three decades behind the pine in Buffalo watering holes.
Now he needs some help from the other side. Cole’s is hosting a benefit to defray Kennedy’s medical bills as he recovers from a medical setback.
An “afternoon of music, beer, and many, many raffles” is set for 2 p.m.-6 p.m. Monday, Oct. 12, at 1104 Elmwood Ave.
Tickets ($60) can be purchased at the door, or at Buffalo Roots, 3231 Main St.
ASK THE CRITIC:
Q: I’m from the Washington, D.C. area, where there are lots of Ethiopian restaurants. Where can I find kitfo?
– Jake R., Newfane, via email
A: Ah, kitfo. Ethiopian steak tartare, even better than the French version with its Dijon mustard and finely chopped shallots.
Ethiopians mince fresh beef and mix in niter kibbeh, clarified butter aromatic with simmered spices like cardamom, fenugreek, and nutmeg. Butter-glossed beef in bites of tangy injera, a sourdough pancake.
In the Theater District, International House’s Abyssinia Ethiopian Cuisine serves fresh cheese and salad alongside. Tear off injera, and assemble your best bite.
On Hertel Avenue, at Horn of Africa Hasheba Restaurant, you can tip the bowl over and watch the clarified butter seep into the injera. Ask for mitmita if you enjoy spice. But do not inhale while downing a mitmita-graced bite, or you will regret your carelessness.
Schnitzel addendum: My response to a schnitzel seeker overlooked the magnificent version at This Little Pig in Clarence. The pork jaegerschnitzel ($29) is adorned with hunter’s sauce, bacon, and crispy fried onions arrives on a bed fried spaetzle and sauerkraut.
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