Easter shoppers have made the Broadway Market a destination for a century. With the market set to undergo a $45 million facelift later this year, you have two weeks to experience its gritty charms before the memories are scrubbed away for a shiny modern retail site.

With that in mind, here’s some snapshots of the time-honored traditions and new American flavors that make the Broadway Market what it is today.

If you want to show up for Easter dinner with not only kielbasa and a butter lamb, but a Last Supper cast in milk chocolate, a bunch of pussy willows, and a dozen fresh Greek pastries, the Broadway Market has you covered.

Camellia’s Meats, Lupa’s Meats, and Broadway Seafood have your kielbasa and bacala needs covered. Famous Horseradish is still grinding the stuff that brings tears of joy, plus pussy willow switches at $5 a bunch.

Easter eggs are abundant, whether you’re shopping for brightly painted eggs by the dozen, or more delicate versions using actual eggshells.

If you’re in a particularly Polish mood, vendors have collections of Polish ceramics and embroidery on display.

That Greek Guy Bakery has pita bread, custard-filled pastries called bougatsa, spanakopita rolls.

Mazurek’s Bakery is here in fine cookie form. Blue-Eyed Baker has croissants, cinnamon rolls, and even macarons.

If you’re hungry while shopping, Pott’s Deli and Grille has your kielbasa sandwich and golumpki needs covered. 

Babcia’s Pierogi has all the Polish pasta purses you might need for the moment, and frozen pierogi to take home. 

East West Cafe has a steamtable setup with vegetable and meat options. 

Apa’s Kitchen offers a bread range of Indian and Bangladeshi snacks and meals.

Jett’s Bagels will toast a bagel and make it into a sandwich, or sell you a dozen to go.

On the sweet side, Strawberry Island has your Charlie Chaplins, and a broad range of Muppets and other classic artforms rendered in chocolate.

There are shoppers who wouldn’t have Easter without one of Malczewski’s Butter Lambs. Pick your size, pick your pose – looking straight ahead, or to the side – and your Broadway Market shopping list is complete.

The Broadway Market, 999 Broadway, usually open 8 a.m.-5 p.m., will be open until 6 p.m. March 30-April 1. Then until 7 p.m. April 2, 6 a.m. – 7 p.m. Friday April 3, and 7 a.m. – 5 p.m. Saturday April 4.

REVIEW: Hanai Hawaiian is Dave Delaney cooking the Hawaiian blue-collar surfer-stoner grub he grew up loving during Oahu childhood summers. Serving inside Buffalo Brewing Company in Larkinville, the grilled Korean short ribs, smoked chicken and plates come with mac salad in true ono grindz fashion. That plus amped-up tuna poke and loco moco, beef patties in miso gravy, makes it a must-try for Hawaiian plate lunch lovers, and those merely curious. (Later this week, for patrons.)

FRIDAY AT THE UKIE: Join me Friday, March 27 at the Ukrainian-American Civic Center, 205 Military Road in Black Rock. I’ll be guest bartending starting at 5 p.m. while Pani Maria knocks out Ukrainian soul food in the kitchen.

If you want Ukrainian borscht with housemade mushroom vushka, or dumplings, you need to go see Pani Maria, who’ll charge you all of $6. The fish is panfried in delicate egg batter, not the usual beer. Holobtsi is Ukrainian for cabbage roll, and pierogi come by the half-dozen.

I’ll also be signing copies of Where to Eat in Buffalo 2026, if you’re hungry for more under-the-radar genius in Buffalo’s kitchens.

ASK THE CRITIC

Q: I remember you were the first to cover Tortuga moving to Kenmore perhaps a year ago. We were ecstatic, and very full and jolly for a time! And from what I understand, they did very well here in Kenmore. 

This past winter, they posted on FB that issues with the building’s heating system had necessitated the close of the Kenmore location and the reopening of Sanborn. Apparently, things still aren’t sorted with their landlord in Kenmore, as they have made mention of returning, but at a different location. 

So, what’s the scoop? 

• Sandwichless in Seattle (er, Kenmore), via email

A: I reached out to Tortuga owner Andrew Smiedala. Tortuga Sanborn is going well, but the prognosis for Tortuga Kenmore is grim. He said he should know by the end of the month whether it reopens.

More reading from Michael Chelus of Nittany Epicurean:

• Mr. Galarneau told about the delicious Eritrean and Ethiopian cuisines to be found at Horn of Africa [Four Bites]
• This year’s edition of Buffalo’s Best Kielbasa Contest will take place on 3/28 [Four Bites]
• Francesca told us how waffles, lox and espresso have turned Fitz Books into a literary café [Buffalo News]
• Newell told us how the New York State State Liquor Authority has enacted some common sense reforms that allows for limited retailer to retailer wine and liquor purchases [Buffalo Rising]
• Sarah wrote about the food at Mooney’s including its six pound sandwich [Step Out Buffalo]
• The folks behind Dimples food truck have now opened their own café [Step Out Buffalo]
• Southern Tier Brewing Company introduced its fourth collaboration with Perry’s Ice Cream – Cheat Day Imperial Ale [Buffalo Beer League]
• Brian’s Buffalo Beer Buzz told us about the return of Genesee’s Ruby Red Kolsch, the Flying Bison homecoming at Hamburg Brewing on 3/25 and more [Buffalo Beer League]
• Jamie told us about her lunch at Molinaro’s Ristorante in Lockport [Open till Four]
• Francesca wrote about Howard Goldman and his efforts to save Buffalo’s piano bar tradition [Buffalo News]
• Brett also told us why the wait is worth it at Buffalo Deep Dish [Step Out Buffalo]
• Although it’s only open on Saturdays, Sandy Beach Farm Store & Bakery is worth the trip to Grand Island [Step Out Buffalo]

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