The Haudenosaunee historically grew corn, beans, and squash together, treasuring them as sustainers of body and soul, as their synergistic agricultural characters rewarded their faith with bumper crops. The "three…
My case for putting Taqueria Los Mayas at the top of your Mexican dining list starts with the details. Housemade corn tortillas. Lard in the beans, and real cheese in…
Chef-owner Bruce Wieszala presents the pig’s head dinner at Beacon Grille. “What’s your favorite restaurant?” When people find out they’ve met someone paid to review Buffalo restaurants for 14 years…
Read It and Eat Bookshop plans to expand its cookbooks, cooking wares, and cooking classes in the heart of the Village of Williamsville, next to Muscarella's Pizzeria. "We're definitely still…
Family Thai’s Riverside location, on Tonawanda Street two blocks south of Riverside Park, is as humble as a restaurant gets. One room, five tables, one staffer hustling to greet guests,…
Four nights a week, at 2 a.m. the lights go on in Dopest Dough’s two-story Manufactory in 500 Seneca, next door to the former Dobutsu space. While Buffalo sleeps, Joe…
Bacon blue burger with hand-cut fries, Shamus Shamus or Seamus is a stout Irish name – James in Gaelic. Shames is the Yiddish word for synagogue caretaker, the one who…
In 2009, Barack Obama became president, and I became the food writer for the Buffalo News. Since then, a lot has changed. Including what goes through my head while I…
Calamari, The White Inn As a species, hotel restaurants are worst case scenarios, places you eat if you’re too exhausted after your journey to venture out again. With a captive…
Matt Agle with his invention, in Concord grape, plum, and Niagara grape. Eden, New York,was named for its fertile soil, but it has also produced a bumper crop of farmers…