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Caitlin Hartney


Buffalo Magazine: Food + Drink

A quick Google search yields 2,840,000 hits for “chocolate chip cookie recipe” and a significant number of website pages claiming to hold the secrets to the very best. But chocolate chip cookies are as diverse as snowflakes, and what constitutes a perfect chocolate chip cookie is a matter of personal preference and, sometimes, impassioned debate. Where one person might …

Buffalo Magazine: Food + Drink

Meal prepping lunches for work or back-to-school is an efficient, cost-effective meal solution for the whole family—but it’s easy to get stuck in a rut of same old, same old. To keep things from getting stale, elevate your packed lunches this fall with one or more homemade condiments that pack a lot of flavor for little effort. Here are just a few ideas to get you started.…

Buffalo Magazine: Food + Drink

One of the best ways to take full advantage of our short Western New York summers is to visit as many area farmers markets as possible. It’s an activity that has the coincident benefits of getting you outside, supporting the local economy, reducing your household’s contributions to climate change (in-season produce and foods shipped shorter distances generally have a small…

Buffalo Magazine: Discover

When the cold weather finally cedes to summer, life slows down for the better in Buffalo. Suddenly, our winter-standard task lists of must-dos take a back seat to all the want-tos that have been in hibernation since November. It’s as if longer days and beckoning sunshine open up new space in our lives for pleasure and joy. One of the most gratifying, self-improving want…

Buffalo Magazine: Food + Drink

When my editor asked me to write about afternoon tea in Western New York—the British-pedigreed sort taken leisurely between lunch and dinner with a light repast of sandwich points and dainty sweets—I was a little hesitant. “Why is afternoon tea worth experiencing?” she posed, among other article-framing questions. Honestly, I didn’t have the foggiest. I suppose my…

Buffalo Magazine: Food + Drink

We’re on the brink of spring, a period of floral regrowth and faunal fecundity. And that means the humble egg will once again bear its annual symbolic weight on seder plates and in Easter baskets worldwide. Eggs and all the potential for new life they represent, you see, are the ultimate seasonal metaphor. As luck would have it, they are also delicious. So, in the spiri…

Buffalo Magazine: Food + Drink

In the 1960s, Rue Franklin was far removed from the premier French restaurant it would become. Back then, it served as a coffeehouse and folk music venue, catering to students who frequented the Grosvenor Reference Library, then at the corner of Franklin and Edward. It wasn’t until 1980 that its owners, Andree and Joel Lippes, took the leap to classic French fine dining…

Buffalo Magazine: Food + Drink

If you love Thanksgiving stuffing as much as I (and presumably millions of other Americans) do, it seems silly to confine your consumption to a holiday riddled with enjoyment-throttling potential—noisy relatives, contentious dinner table conversation, indigestion, and the like. Luckily, stuffing is on the table at a smattering of Western New York restaurants year-round, or…

Gusto

An ideal visit to Ashker’s Black Rock unfolds like this: arrive early or between meals to ensure your pick of seating. That might be the sumptuous slate-blue Victorian, the cozy fauteuil by the gas stove, a two- or four-top, or—if you’re feeling quirky—one of the reclaimed school desks scattered across the open floor plan. There are no wrong answers, really. All are soa…

Food and Drink

To roost is to establish a fixed location and take respite. It’s a word that carries connotations of comfort and intent to stay. To Roost, if you’ll allow me the liberty of “verbing” the new restaurant from chef Martin Danilowicz, evokes something similar. It’s a place that, through food, encourages you to hang out and tuck in. If you were familiar with Danilowicz’s …

Gusto

To call the recently opened restaurant at the northeast corner of Allen Street and Delaware Avenue the “new” Colter Bay suggests that it has something in common with its predecessor beyond its name. But the truth is, Colter Bay as it stands today has retained little of its “old” incarnation beyond the front door signage and prime Allentown location. And that’s a good thing…

Food and Drink

If La Divina has taught us anything, it’s that food served in the back of an unassuming market is — at the very least— worthy of investigation. Another case in point: Mayback’s Deli in Tonawanda, where a small kitchen churns out meat-centric fare — mostly of the sandwich variety, but with a few departures thrown in for good measure — from a convenience store setting. …

Featured

If La Divina has taught us anything, it’s that food served in the back of an unassuming market is — at the very least— worthy of investigation. Another case in point: Mayback’s Deli in Tonawanda, where a small kitchen churns out meat-centric fare — mostly of the sandwich variety, but with a few departures thrown in for good measure — from a convenience store setting.   …

Featured

Former Tabree chef Bruce Wieszala recently traded in fine dining for gastropub food when he agreed to take the helm at Thin Man Brewery, the newest restaurant in Mike Shatzel’s family of beer-centric restaurants. Thin Man opened June 17, and while it is not yet serving its own beer, it is offering a well-rounded draft and bottle list. A co-worker, the most knowledgeable b…

Featured

Freshly baked brioche seared in butter. Chocolate pastry cream. Silky mousse fashioned from house-ground peanut butter. Bananas Foster sauce. Bacon-studded caramel. Candied peanuts. These are the components of The Elvis—a dessert so exceptional I can’t remember anything else I ate at the meal it capped. And that is saying a lot, considering it was served to me at The Blac…