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Restaurant notes: Termini's hot dogs, Local Restaurant Week, more

If the name Dog é Style doesn’t exactly scream classy, would a foie gras and duck tubular meat experience anointed with truffle aioli change your mind?

That $12 offering headlines the menu at the hot-dog-centric restaurant at 128 Genesee St., which has set a tasting party for Oct. 15.

Eight custom blend hot dogs, made by Wardynski’s, will eventually be available, in addition to Wardynski’s classics, said operator Tom Cowan, who owns the place with landlord Rocco Termini. Besides the foie dog, there’s a Greek dog made with lamb, a ham-based Nola dog topped with fried oysters, and a seafood Salty dog, all between $5-$7. There’s even a veggie No dog, which is largely made of carrots, Cowan said.

It’s a counter service setup, with customers pushing their tray along to collect their dog order, fries and soft drinks, then paying and heading to their seat. At dinnertime and weekends, a cocktail server will be available to bring drinks, Cowan said. All dogs will be grilled over charcoal. “It’s almost like a Ted’s, but with specialty dogs and a bar.”

On Oct. 15, the place will encourage visitors to try complimentary dog samples and hit the cash bar. The regular opening will follow soon after, Cowan said.

Reservation time: The fall edition of Local Restaurant Week offers diners a chance to get out of their rut and into a new-to-them restaurant for a reasonable price.

Nearly 200 restaurants in Western New York participate, from Oct. 20-26. Each offers $20.14 meals and other specials to get rookie customers in the door. Check out the full list at localrestaurantweek.com.

The promotion can work for customers across the budget spectrum.

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At some of the lower-priced restaurants, that $20.14 will get you dinner for two, like an appetizer of stuffed grape leaves, two souvlaki dinners and two rice puddings at Family Tree Restaurant, 4346 North Bailey Ave.

At some of the finer places, where $20.14 is less than certain single dishes cost, that sum will still fetch you dinner. Oliver’s, the fine dining destination at 2095 Delaware Ave., promises two-course dinners for $20.14. (At Oliver’s, as most places on the restaurant list, the $20.14 price does not include tax and tip but is still a good deal.)

Restaurants participating in Local Restaurant Week for the first time include Trattoria Aroma on North French, Bourbon and Butter, Average Joe’s, The Plaka, Bistro in the Square, Cugino’s Italian Restaurant, The Foundry and Angry Buffalo @ The Rose Garden.

Opening: The number of restaurants in Western New York focused on delivering broad selections of vegetarian food is increasing, but there are few or none with no meat at all on the menu.

That could change before the end of October, as Dosa Place nears completion at 3500 Main St. “I think it will be soon, maybe a couple of weeks,” said Nick Emmanuel, who is from Sri Lanka and has spent 20 years running Indian restaurants in the United States.

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In University Plaza, across the street from the University at Buffalo’s South Campus, Emmanuel is preparing to serve his South Indian menu. His menu, readable at dosaplaceny.com, lists 21 different types of dosas, the pizza-sized savory crepe wrapped around spiced vegetable or cheese fillings [picture above from Kabob and Curry].

There’s also Indian snacks like iddly, vadai and more, in addition to the usual pakoras. There’s vegetable and cheese curries, breads and desserts like gulab jamun, fried cheese balls soaked in syrup.

What you won’t find is meat. Most of the dishes can be made vegan, Emmanuel said.

If the name of the place sounds familiar, you might have driven by Palace of Dosas on Millersport Highway at Eggert Road. That was Emmanuel’s last place.

“All vegetarian, everything the same,” he said of his new menu. He’ll start serving it at suite number 370, at the Tops end of the plaza, just as soon as he can. Students from the university and “vegetarian people have been calling me,” said Emmanuel, “but I have not been able to open yet.”

Send your restaurant news to agalarneau@buffnews.com.

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