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"It's the same name and the same style," says chef Giancarlo Bruni about the food at his renowned Il Fiorentino restaurant, which has just moved into the city at 1264 Hertel Ave. from Transit Road in East Amherst. Bruni will continue to prepare his authentic Tuscan specialties with the help of his son, Roberto, who has come from Florence to help out. "He'll take care of the front of the house and make the desserts because he is a pastry chef," the father explains. Hours are dinner only, Tuesday through Saturday. For reservations, call 447-8889.


You don't just want any jack o'lantern this Halloween, do you? Let a trained chef do the work. Bill Metzger of the American Culinary Federation of Greater Buffalo has just announced that the chapter is once again planning to carve custom jack o'lanterns from noon to 4 p.m. at the second annual "Boo Bash" on Oct. 27 at the Western New York Event Center, 11163 Main St., Clarence. The sale will benefit WNY United Against Drug and Alcohol Abuse. The chef's talents will also be on display at a table full of pastries and desserts prepared for takeout. Those proceeds will go to alleviate childhood hunger through the ACF Chef and Child Federation.


And just exactly what is a Lamb Lolly Pop? We're glad you asked. Connie Cohen of the Park Lane Restaurant, 33 Gates Circle, explains it's a "frenched" chop - the meat is cut away from the end of the bone so you have a nice little handle to hold onto while you eat. Two-bone Lamb Lolly Pops served with Wild Mushroom Risotto appear on the restaurant's new fall menu, which is served Monday through Saturday from 5 to 10:30 p.m. New to the Monday through Friday lunch menu: Roasted Tomato Soup with Fontina Crostini and a Roasted Chicken and Chili Quesadilla. All the old favorite menu items are still available, of course.

If you have news of the local restaurant world, write to: Restaurants, The Buffalo News, Buffalo, N.Y. 14240 or e-mail

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