Southern Junction, one of Buffalo’s best restaurants, has dramatically expanded access to its Texan-Indian barbecue by adding lunch four days a week at its new dedicated takeout counter.
Thursday through Monday, 11 a.m.-3 p.m., takeout lunches and desserts will now flow from the door next to the nationally recognized restaurant and bar. There’s no line.
Owners Lydia Herr and Ryan Fernandez have dreamt of making it easier for people to get their Southern Junction dose. After extensive redecoration, 365 Connecticut St. has a little sister. “The goal of this room is nothing here should be expensive,” Ryan said.
Its lunch menu is a throwback to Southern Junction’s Chandler Street roots. Barbecue plates with one, two, or three meats at its heart.
Then barbecue foldies, a flaky griddled paratha bread topped with your choice of barbecue meat – I am personally stuck on the barbacurry – plus pickles and coconut curry sauce, or other adornments. Texas twinkies are jalapenos stuffed with brisket and cream cheese, wrapped in bacon, and smoked.
Desserts like peanut butter chai mousse pie, lemon bars, and banana pudding that is entirely housemade down to the vanilla wafers, are waiting in a cooler.
Dinnertime takeout hours are coming once Southern Junction finds more employees. They’re looking to hire three or four entry-level workers. (If interested, send resume to jobs@southernjunction716.com.)
REVIEW: Stooges Stuffed Burger Bar’s northward facing windows offer some of the most tables-with-a-view in Niagara County. The recipe is part genuine historical vista, with the restaurant set in a 162-year-old next to the Lockport Locks, built of native limestone. The other part is joyously over-the top burgers that channel other great American dishes. Like mac and cheese, pulled pork, or stinger subs. Perhaps most exuberantly in the Larry, Stooges’ homage to the all-time childhood classic peanut butter and jelly: a beef patty stuffed with peanut butter, cream cheese, bacon, and fresh jalapeno, with spicy berry jam on the bun. (For patrons, later this week.)
OCEANDA NOV. 11: Wednesday, Nov. 11 will be a night of sustainable seafood and healthy competition as Oceanda takes the culinary stage at Artisan Kitchens & Baths.
Eight chefs are offering bites from the sea as part of the Aquarium of Niagara’s annual sustainable seafood tasting event. It’s an evening of scrumptious small plates, meeting the chefs, and learning more about the wide-reaching benefits of choosing sustainable seafood products.
I’ll be emceeing the event, introducing the participants, and maybe even sharing my favorite tilapia recipe. Guests can expect an evening of bite-sized entertainment, a virtual auction, and a vote for crowd favorite bragging rights.
Oceanda is the Aquarium of Niagara’s fundraiser for animal care, helping pay for its efforts to nurse wildlife back to the wild, if possible.
Participants include Share Kitchen, Cornelia at the Buffalo AKG, Cinghiale Foods, Good Neighbor Flavor, Marc Adams and Eury Santana, Oralia, Krista Van Wagner, and Bella Vista Ristorante.
Tickets are $150 – but applying the code “FOURBITES” at checkout will get you a 10% discount on ticket purchases. Buy yours here.
Oceanda, 6 p.m.-9 p.m., Nov. 11, Artisan Kitchens & Baths, 200 Amherst St.
ASK THE CRITIC:
Q: Where can I get fresh pocket pita bread in Buffalo?
— C. A., Akron, via email
A: From That Greek Guy Bakery, at the Broadway Market, where Michael Giokas and his son Alex are rolling out more pitas as fast as they can.
So far, it’s available at all Dash’s, both Lexington Co-ops, Farmers and Artisans in Snyder, Pellicano’s Marketplace, and the East Aurora Co-op.
At the Broadway Market, the Giokas’ offerings have lately expanded to include imported Greek bougatsa, custard-filled buttery phyllo ($7.50). Traditionally dusted with powdered sugar, or cinnamon sugar, is really doesn’t need anything else.
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