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New York Times Travel lauds the food in Buffalo, Upstate New York

When a national news outlet writes an article about Buffalo food, the word "wings" appears in the first few sentences, without fail. And, while wings are unquestionably a staple of the city's culinary identity, few visitors take the time to really dig in to why Buffalo is a hidden gem for eaters.

The New York Times Travel section published "Beyond the Buffalo Wing," by Justin Sablich, which praises the next tier of foods we hold dear to our hearts and stomachs.

Beef on weck, recently touted by Mario Batali and Jimmy Fallon on "The Tonight Show," gets some press; Schwabl's in West Seneca and Charlie the Butcher's in Cheektowaga are deemed worthy destinations for beef on weck, which, unlike wings, is largely unfamiliar to anyone living outside Buffalo.

Buffalo's adoration of sponge candy is mentioned, as well as an all-time-great line about Buffalo's "hot-dog culture," from RoadFood.com founder Michael Stern.

While Sablich's piece focuses regionally - specialties from Rochester, Syracuse and Binghamton are included - it smartly refuses to lump all of the cities' offerings together. You get to Rochester, they think you’re speaking a second language when you mention sponge candy,” author Chuck D'Imperio tells Sablich.

For more information on Spiedie Sauce, Garbage Plates and Cornell chicken, read Sablich's piece.

*Related:
- 100 Things photos: Beef on weck
- National Geographic lists Buffalo as top 10 food city in the world

Email Ben Tsujimoto, who thinks a Cornell chicken is better educated than he is, at btsujimoto@buffnews.com

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