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Parkside Meadow: restaurant review
The mayo caper butter broiled haddock comes with coleslaw and fries. It's served on Thursday and Fridays.
The roasted leek and shiitake farfalle is tossed in a robust Madeira cream sauce.
Owner Nancy Abramo presents the mayo caper butter broiled haddock.
Their hummus plate is made with housemade hummus, veggie and pita points.
The Italian beef sandwich is made with thinly sliced choice top round on grilled french bread with giardiniera and melted provolone.
The tempura beer batter fish fry is made with fresh haddock, coleslaw and fries. It's served on Thursday and Fridays.
The artichoke and eggplant empanada is made with tomato sauce.
The chopped salad is made with romaine with bits of bacon, English cucumber, diced tomato, red onion, feta cheese with crispy fried garbanzo beans.
The wedge salad is a quarter-head of iceberg lettuce, sliced tomatoes, two strips of bacon, crumbled bleu cheese and creamy bleu cheese dressing.
The lentil wrap comes with lentils, lettuce, tomato, mozzarella with sriracha mayo in a soft flour wrap.
The restaurant is filled with Buffalo memorabilia. The large photo is of Cardina's Ice Cream that was the Parkside strip less than a block from the restaurant.
The restaurant is filled with Buffalo memorabilia. Photo of Main and Court Sts. from 1900.
The restaurant is filled with Buffalo memorabilia. Every table has invoices and paperwork of local companies under the glass.
The restaurant is filled with Buffalo memorabilia. This is a piece of Larkin furniture.
The restaurant is filled with Buffalo memorabilia.
The mantle contains photos of the owners' parents.
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Parkside Meadow at 2 Russell St., across from the Buffalo Zoo, opened last September.