Andrew Galarneau - The Buffalo News
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A small group will gather at midnight Saturday to eat brains. Veal brains, done in classic French style - tete de veau - will be one of seven courses in Rue Franklin Chef Corey Kley's turn at Midnight Mass. It's not a religious ceremony, but a culinary event, the latest in a series of pop-ups hosted by Ellen and Steven Gedra at The Black Sheep, 367 Connecticut St. At Mid…

Over the past few months, as the debate over moving back Buffalo's bar closing time has intensified, we've heard the refrain ad nauseum: "Nothing good happens after 2 a.m." Well, not in our experience. As denizens of Buffalo's thriving late-night culture, we in The Buffalo News features department present 10 examples of late-late-night experiences that contradict this d…

The owner of Soho Burger Bar is turning a place across the street into an Italian restaurant.Jay Manno said that the former City Tavern will become Frankie Primo’s + 39 before the end of November, if all goes well.He expects to open with a menu of brick-oven pizzas, pastas, sandwiches and salads, joined by a few entrees. It will have about 50 table seats, 20 at the bar a…

Nearly 200 local independent restaurants will participate in the autumn edition of Local Restaurant Week from Oct. 19 to 25.Restaurants offer $20.15 menu choices for breakfast, lunch and dinner as part of the twice-annual restaurant promotion. It’s a relatively budget-friendly way to check out new restaurants or revisit favorites.Local Restaurant Week has historically be…

Chinese Dumpling House is opening this morning, at 1000 Ellicott Creek Road, Tonawanda. Dumplings, buns and spring rolls are on the menu for the 11 a.m. opening. Owner Mei Lu is from Shanghai, and has other ladies working with her who hail from other cities in China, said Tom Herr, Mei’s husband. The opening menu is simple, but there are more varieties planned, he said…

Christa Glennie Seychew is taking a break from the restaurant business. The former Pearl Street Grill office manager from Seattle first left restaurants to start working as a food editor in 2006, for Buffalo Rising. Becoming Buffalo Spree food editor, then senior editor, she worked to draw attention to Western New York’s farms and the kind of restaurants they could make…

Ever reconnect with people you remember fondly, only to find yourself searching for that old spark? Maybe it’s you, maybe it’s them, but you leave wishing time stood still. I’ve been going to Pano’s since I was a teenager. I had my first glorious encounters with well-made Greek diner breakfasts and open-faced chicken souvlakis there, in the original shoebox. Last m…

The downtown location of Ted’s Hot Dogs will harness digital technology to get hot dogs into customers’ hands faster.The restaurant, at 124 W. Chippewa St., is about half built, said Ted’s CEO Joe Drust. “We hope to open up the first or second week of November,” he said, “pending no other delays.”To cater to the downtown lunchtime crowd, Ted’s is installing…

Elmo’s Bar & Restaurant has carved its name into Buffalo wing history since it opened in 1985. Besides its role as a haunt for a past generation of wing-loving Buffalo Sabres, Elmo’s deserves notice for the mastery of a particularly popular twist on Buffalo wings: the Cajun wing.Adam Blake, now a manager at Elmo’s, said that he helped develop one of the first Cajun s…

The menu at the 755 Restaurant & Lounge is split between past and present. Half is American and Italian standards that seem almost inevitable, considering the space’s 35-year history as Macri’s Palace in the Niagara Falls City Market at the center of Niagara Falls. The other half is Lebanese dishes. ¶ A few months after the restaurant opened last October, the origin…

Buffalo is getting its own pickle and kraut operation.R.J. Marvin is working on opening Barrel + Brine at 257 Carolina St., about eight blocks from City Hall.“We’re moving in Oct. 1, and should get some stuff fermenting in two weeks,” said Marvin. If all goes well, he said, “We’re hoping to launch by the end of November.”Marvin, who will operate Barrel + Brine …

Through the relationship between ambitious local chefs and nearby farmers, several Buffalo restaurants have embraced the farm-to-table movement to offer diners seasonally fresh dishes that are expertly prepared. In Andrew Galarneau's New-School Buffalo food manifesto -- an article inspired by Craving chef Adam Goetz's dinner at the James Beard House in New York City -- th…

The seasonal produce of Western New York is our reward for surviving winter. I eat my first lush tomato still warm from the sun, and somewhere the last pile of dirty parking lot snow melts away. Mowing down a cob of festival corn, the flavor makes it easy to remember it was grown in Eden. When I stand over the sink with my second Niagara County peach of the day, Western Ne…

Southtowns Olive Garden lovers rejoice, for the time of unlimited soup, salad and breadsticks is at hand. The mayor is expected for the 10 a.m. ribbon-cutting Sept. 28 at 3701 McKinley Parkway, Hamburg, rebuilt after a 2014 fire. The official opening is 11 a.m. The new-style Olive Garden, measuring 7,680 square feet, will include an "up-to-date design with new artwork, f…

Clarence’s Griffon Gastropub has gotten a lot of attention for the drinks it offers, starting with 100 beers on tap, or close to it. The restaurant’s food menu sneaks up on you under cover of the drinks hubbub, but when you read it the list of dishes is almost as eclectic.Case in point: corn fritters, a Southern recipe that has put down roots in the wilds of northern E…