There’s smoked cheesecake with loganberry sauce for dessert, of course Large sampler at Yankee BBQ. There is nothing flashy about Southern barbecue, meat cooked long and slow in a woodsmoke…
Patatas bravas, octopus carpaccio, and pan-seared cod highlight Andrew Berger’s menu Pan-seared cod with prawns, zucchini noodles, and pine nuts, at Iron Tail Tavern. Fielding questions from people hungry for…
Packet broth merchants can’t compete with Vathanathavone Inthalasy’s long-simmered elixirs There are dozens of Buffalo restaurants selling versions of Asian noodle soups, but only a few offer bowls that make…
Kyu Kyu Mar’s upgraded versions of Burmese standards deserves a standing ovation Kyu Kyu Mar’s version of own no khao swe is best-in-show Buffalo Burmese dining. Since Kevin Lin fed me my…
12-seat restaurant greets diners with food, not barrage of dilemmas Warm foccacia, fresh vegetables and fruits, and a coterie of dips and butters greet FLX Table diners. Instead of providing…
People who grew up on government cheese didn’t experience what you might call fully fledged restaurants until adulthood. The first time a server put a relish tray…
Most Buffalo diners don’t know how good they have it. Manhattanites are jealous of our menu prices, and few cities this size boast such a diverse lineup of world cuisines.…
Chicken fried steak with country gravy, green chile cheese grits, and fried okra at Southern Belle Diner. Southern Belle Diner has become an oasis of relief and respite for those…
Rodney Wilkinson spent his firefighting career finding ways into burning buildings. Getting into the restaurant business seemed like a logical next step. In the worst climate for independent restaurants since…
Brick-oven pies are at the core of Larkin Square menu, but Thursdays are for Mai Tai mavens Funghi hazelnut pizza, a special at Hydraulic Hearth The sit-down pizza parlor once…