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By Jill Terreri A new pizza place is coming to the Elmwood Village, but it promises to be a unique experience, restaurateur Gerald Clementi told the Planning Board this week.  Clementi, formerly of Caffe Aroma, and Myron Robbins, president of Buffalo Management Group, which owns 715 Elmwood Ave., traveled to Rome in March to learn how to make Roman pizza, Clementi sai…

Amy's Truck, the mobile outpost of vegetarian-friendly University Heights eatery Amy's Place, will start dishing up Veggie Wet Shoes ($6) and other specialties tonight, reports Buffalo Rising. If you already know that Veggie Wet Shoes is curly fries topped with spicy lentils, grilled onions, peppers and tomatoes plus cheddar cheese, this is terrific news. All hai…

Take a look through the listings for Western New York's cavalcade of cuisine, where $20.12 buys a taste of fine dining or dinner for two, just not at the same place. Besides those noted in the article in today's Buffalo News, many more await at localrestaurantweek.com.  Protocol, 31 Club, Mother's, Ristorante Lombardo, Sample, Viking Lobster Co., A…

I was never very good at making fresh pasta. In my days as a restaurant chef, it was common practice to buy from a purveyor. If it was to be filled, I’d make the filling, he would pick it up and return the product to me the next day.To me, it was like pizza or croissants: Something made infinitely better by other people. With hindsight, I can see how wrong it was to be m…

Local restaurants have announced plans to aid a local farm family whose barn was destroyed by fire last week. Promised Land Farm in Corfu lost a building, farm equipment, freezers full of food, and more, with damage estimated at $200,000 by fire officials. Trattoria Aroma, Shango Bistro and Bistro Europa, both customers and supporters of farmers Dan and Jane Oles and their…

Following four years of sellout success with Nickel City Chef, Christa Glennie Seychew is adding a new series to Feed Your Soul’s lineup of events showcasing local culinary talents and the farmers they adore. Nickel City Firing Line is a live cooking competition that resembles Food Network’s popular show “Chopped.” Buffalo-area sous chefs will have mere minutes to …

As I wrote in yesterday's Buffalo News, Ross Warhol, chef at the Athenaeum Hotel at Chautauqua Institution, has been invited to cook at the James Beard House in Manhattan. The Athenaeum Hotel has been surprising Chautauquans with Warhol's cuisine, and is investing in the young chef's first foray into Manhattan to win him wider exposure. He'll showcase W…

Use the last of summer's sweet corn to make a Mexican street corn salad known as "esquites." brightcove.createExperiences();

A local offshoot of the local food movement group Slow Food USA invites interested folks to its first meeting, Oct. 1 at the historic South Buffalo pub Gene McCarthy's, 73 Hamburg St., at 8 p.m.  From the release: "The national focus of Slow Food USA is to spread awareness of the importance of eating locally grown and produced foods. Slow Food Buffalo N…

Buffalo State College President Aaron Podolefsky and Dennis Black, University at Buffalo vice president, are two notables among a cast of 20 who'll be dishing up dinner Oct. 2 in the Statler's Golden Ballroom. The event, Men Who Cook, benefits Crisis Services, which operates a 24-hour crisis hotline, outreach programs and other services. Restaurants involved inc…

Jeff Biesinger is a big-time fan of makin' bacon, as featured in today's Buffalo News. He cooked up a couple of dishes that show off bacon's meatier side. Here's his notes. Frisee Salad with Lardons (From The Odeon restaurant in New York City, via foodandwine.com)  ¾ pound lean slab bacon, cut into ½ -inch dice 2 cups diced baguette (…

  Photo: Simon Wheeler Here's a recipe from Adam Perry Lang's Charred & Scruffed, featured in today's Buffalo News. "Man steak" is a British term for a cut that American butchers are not generally familiar with. A piece of top round sirloin is an acceptable standin - as long as it's at least two inches thick. Have a butcher cut you o…

Good chefs can elevate common ingredients and create dishes with a pleasing contrast of textures. We were so taken with this starter salad by "Top Chef Masters" alumna Elizabeth Falkner, from her new cookbook, we adjusted amounts to make it a main course. Do not use bagged, baby-cut carrots. Serve with a cold soup. Adapted from Falkner's "Cooking Off the Clock: Recipes F…

Take everything you love about a french fry - that crisp, golden-brown crust enveloping an oh-so-fluffy interior - and flatten it. In fact, go ahead and smash it. Lately, I've been frying up smashed potatoes, and they're everything I could want in a french fry and more. Each bite is like a tiny taste of culinary nirvana: crunchy yet delicate, full of flavor. Not to men…

"Tell me what you eat," French culinary philosopher Jean Anthelme Brillat-Savarin famously said, "and I will tell you who you are." That's my mantra during the conversations I've been having with readers about where they should eat in Western New York.I'm not complaining. Before I became a professional restaurant critic, I was already that guy who sent strangers at parties…