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Food and Drink

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Food and Drink

It takes a lot of chutzpah to open a bar in Buffalo and call it “The Aud.” There is, after all, no “Fenway Park” pub in Boston (yet) or “Maple Leaf Gardens” in Toronto. (If that existed, drinkers would order their beer with great hope, and then watch as it was spilled, repeatedly, for 40-plus years.)Some things, I guess, are sacred. But apparently Memorial Auditorium was n…

Duke’s Bohemian Grove Bar (June 27) 253 Allen St. (240-9359, www.dukesbohemiangrovebar.com). Fresh seafood, smoked wings, truffled fries alongside live music raise the bar in Allentown. 7 platesBrick Oven Bistro (June 20) 904 Abbott Road (844-8496, www.brickovendeli.com). Graceful touches, house-made offerings surprise in South Buffalo tavern setting. 8 platesGianni Mazia’…

Amherst

As chicken wing devotees thank Teressa Bellissimo for the hands that created the first Buffalo chicken wings, fans of the truffled Parmesan tater dice at Soho Burger Bar (64 W. Chippewa St., 856-7646, www.sohoburgerbar.com) may come to honor the name Linda Hayes.Besides giving birth to Jay Manno, Soho’s owner, she also concocted the recipe for his metropolitan burger joint…

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A restaurant needs to attract customers to survive, drawing them like iron filings to a magnet. ¶ Have you ever been hungry as you passed Exit 48 on the Thruway, and felt your steering wheel tugging ever-so-slightly toward the exit? You just passed Alex’s Place. ¶ Follow the pull straight through the first set of lights and turn left on Park Road. Less than a mile and …

Most people I know buy jam when they want jam. This makes sense in the winter, when fresh peaches, cherries and berries are in short supply, and when jam is the easiest way to make those fruit a part of your life. But it makes absolutely no sense in the summer. When juicy warm-weather fruit are abundant and cheap, it’s a no-brainer to make jam with them, a process that’s i…

By Andrew Z. Galarneau Here's two ways to cook the home favorite pasta and peas, from Beverly San Filippo, the News July Cook of the Month. Dad’s famous macaroni and peas 3/4 cup chopped spanish onion 4 ounce can tomato sauce 1 large can peas 4 ounce can water 1 dash garlic salt (optional) 1/2 teaspoon salt 1 dash pepper (white or black) 3 tablespoons white sugar (sec…

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Beverly San Filippo may live alone, but she hardly ever cooks for one.The Amherst grandmother, retired now after a 23-year career with Kaleida Health, grew up on Buffalo’s West Side and in North Buffalo, learning recipes like tomato sauce and stuffed meatballs from her Italian mother.San Filippo, The News June Cook of the Month – a few days late – still makes those dishes …

By Andrew Z. Galarneau Donnie Burtless and Alli Suriani visited Osteria 166 (166 Franklin St., 858-3118, osteriabuffalo.com) for the first look at downtown Buffalo's first osteria experience. One upon a time osteria meant wine with simple food, but that has changed.  Check out the BuffaloEats report in words and pictures here. email: agalarneau@buffnews.com

If white wine comes from white grapes and red wine comes from red grapes, where does pink wine come from?From red grapes, mostly. But there’s a trick. It turns out that even red grapes have mostly white juice. Based on that, pink, or rosé wines, are made in one of three ways.First is skin contact. You crush the grapes, then let the juice sit on the skins soaking up color. …

By Andrew Z. Galarneau The boss is making me write about the five best places to eat outside in Western New York. Sure, I have some ideas, but I'm just one guy. Maybe I have been to all the best places, but I doubt it. So clue me in. What place offers to the perfect combination of food, drink and setting? Send your nomination to agalarneau@buffnews.com or tweet t…

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Duck and the Blue Monk, Elmwood Avenue’s Belgian-centric beer temple, have been linked in customers’ minds practically since the place opened in 2010.You can blame the duck frites for that, hand-cut potatoes crisped in rendered duck fat and served at the restaurant with a variety of dipping sauces. Recently the Blue Monk (727 Elmwood Ave.) doubled down on duck with a burge…

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How does a place become an institution?In the case of Taffy’s, the photo above the door inside the teeny building says it all – a lonely hot dog stand, circa 1940s, sits amid open fields.Celebrating its 65th anniversary, Taffy’s is still owned by Nellie Eliah (age 96). Her son Rich runs Taffy’s, which was named for his dad. (And no, they don’t serve candy.)Taffy’s survived…

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Duke’s Bohemian Grove Bar invites different kinds of customers to step through its door at the corner where Allen Street turns into Wadsworth. ¶ Live music lovers, dancers, diners and drinkers are all courted. Looking for a potent cocktail of food, fun and frosty drinks, spiked with diverse live music? Duke’s would like a word with you, because it’s the only place in All…