International House rebooting Downtown Bazaar for April launch
Same restauranteurs, new operator with plans for turning 617 Main St. into 'third space' Downtown Bazaar will close Dec. 21, but the next act for 617 Main St. is already…
Tracing the roots of delicious Buffalo holiday traditions
Join me in UB holiday cooking traditions show - or just watch it later Tom and Jerry’s, a holiday tradition at McPartlan’s Corner and other old-school Buffalo tavernsEvery culture prepares…
Four Bites in 2025: I’m your answer to dining questions, and more
AI-powered real-time restaurant recommendations, 'Where to Eat in Buffalo 2025' coming soon At Kasalta, San Juan, Puerto Rico, part of my Puerto Rico eats guide coming in January.Four Bites is…
Review: At As-Salam Diner & Kabab House, a new flavor of neighborhood diner
Cheery service, down-home values, and wide-ranging offerings fill Bailey tables Chicken shashlik at As-Salam. As the diners of my youth have faded away, I missed the guaranteed pancakes, nonstop coffee,…
Sunday News: New Greek bakery puts generations of skill into pita bread
Plus Christmas treat ordering ideas, and Charles Barkley at The White Inn That Greek Guy Bakery pita bread (Photo: Raw Peach Photography)Since the owners of Pete’s Lebanese Bakery ended their…
Recipe: Brussels sprout gratin, and crispy Brussels chips
Leave boiled versions aside for a luxe version – and a snackable treat for the Brussel-averse The reputation of Brussels sprouts has improved dramatically in recent decades, especially among eaters…
Review: At Inizio, Buffalo’s best fresh pasta program is just the beginning
By hand’ credo lifts Michael Gibney’s entire Elmwood Village menu Creste di gallo pasta in vodka sauce at Inizio. At Inizio, Michael Gibney’s Elmwood Village restaurant specializing in fresh pasta,…
Sunday News: Buffalo’s first Burmese restaurateur throttles back to enjoy life
Kevin and Stephanie Lin keeping Williamsville Sun, closing original, adding restaurant 'pod' Kevin Lin took off his Titleist baseball cap for a portrait in the room where he introduced me…
Getting my Mexican sensors calibrated in Mexico City and Oaxaca: muy auténtico
Pork pozole at Las Tlayudas Antojería Oaxaqueña Coming to food writing from investigative reporting has given me a rather stricter vocabulary than many authors in the gastronomic space. I apply…
Recipe: Creamy potato soup that doesn’t actually need cream
Comforting broth gets body from natural starch, not fat The gimmick that keeps this recipe in my book is the technique that produces substantial, creamy soup without relying solely on…
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