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Schwabl’s owners working on getting beef on weck back

On Dec. 2, the century-old building holding Schwabl’s Restaurant was struck by a sport utility vehicle going 61 mph.

As the drywall work continues, Schwabl’s owners Cheryl and Gene Staychock aren’t sure when the 176-year-old restaurant will reopen. They’re just sure it will.

The force of the collision knocked the entire building a few inches sideways, cracked nearly every drywall joint and snapped beams. Bringing the repaired building up to code forced the replacement of damaged or outdated electrical and plumbing systems.

“It’s been a nightmare,” Cheryl Staychock said. “But we feel like it’s got to be done right, not just slapped together. We’re going to end up with basically a brand new restaurant on the inside.”

It might take months, but Schwabl’s beef on weck will be back, she said. The families employed at the restaurant can’t wait to get back to work, she said. Then there’s all the neighbors she hasn’t seen. “I miss my customers,” she said.


Dan Gagliardo is expanding D’Avolio Kitchen’s lunch operations from Williamsville into downtown Buffalo.

Five D’Avolio outlets already offer vinegars, oils, salts and other imported ingredients from the Galleria to Elmwood Avenue. The Main Street Williamsville location started lunch service in 2012, with pizzas, salads, antipasti and sandwiches made to order.

That quick-serve lunch menu will be presented at 535 Main St., near the Hyatt Regencyl, with a planned opening of June 1, he said.

The 2,000 square foot place will have seating for 49, he said. It’ll offer the retail oil, vinegars and such, but also toss a quick-serve Italian offering into the competitive downtown lunch arena.

Diners can order their lunch by selecting their own salad and pizza toppings by iPad and transmitting the order to the kitchen. Or they can bring their order form to the counter, and either way servers will deliver the food. Food in 10 minutes is the goal, he said. Salads, sandwiches and antipasti are $9.95, and 12-inch square Roman-style pizzas are $10.95

He’ll seek a beer and wine license, but will open without it, Gagliardo said. He’s bought the former Palace of Dosas building, 656 Millersport Highway, Amherst, to use as a commissary for now. That building might eventually be a retail location as well, but will remain the D’Avolio home base kitchen for now.

“Our vegetables are made fresh that day, and our rolls are made fresh,” he said. If we run out, we run out,” Gagliardo said. “Everything from sauces to sausage is homemade.”

Named: Mike Shatzel’s new beer and burger entry in Allentown, in the former Quaker Bonnet building at 175 Allen St., will be called Allen Burger Venture.

It’s a play on words, and for the hearts of beer nerds, who know ABV means alcohol by volume, what percent alcohol is in a brewed adult beverage. Shatzel, an owner of Blue Monk, Cole’s and Liberty Hound, has said he plans to make Allen Burger Venture a place with a world-class beer list and soulful burgers.

Opened: Melting Point, 244 Allen St., “Allentown’s premier grilled cheese eatery,” serving ambitious grilled cheese sandwiches and soup.

Closed: Palace of Dosas, 656 Millersport Highway, Amherst. Hirsch’s Restaurant, 8445 Main St., Clarence. The Woodshed, 5445 Transit Road, Williamsville. Brennan’s Irish Pub, 418 Main St., Youngstown.

In progress: Don Patron, 3870 Union Road, Cheektowaga, has a “temporarily closed” sign on the door. Workmen were busy inside last week.

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