Restaurants that cater to the office crowd have been hit with a double whammy since workers were sent home because of the pandemic.
The Public House of Buffalo wrote “All life matters” on the exterior of its Hertel Avenue coffee shop. Following vandalism of businesses elsewhere in the Elmwood Village, the owner of pasteurizedtees posted a photo on Instagram of the store’s boarded-up windows with the caption “wartime.” And the co-owner of Chef’s on Facebook warned “anarchy is coming” and passionately defended
“I’ve never looked at a person’s skin color,” said Billittier, who is
Lou Billittier Jr. announced his retirement as Chef’s Restaurant co-owner Saturday. That announcement came after he drew public ire on social media for his comments on two Buffalo police officers’ alleged assault of protester Martin Gugino. Billittier wasn’t available for further comment. Chef’s media consultant John Di Sciullo confirmed the former owner’s decision to retire and turn over the
In Andrew Galarneau’s article about how Buffalo-area restaurateurs are approaching the predicament posed by the federal bailout, Mulberry owner Joe Jerge mentioned how he assesses his restaurant’s financial situation – with his employees and costs in mind – each day after business to determine if it’s wise to remain open. Jerge isn’t the only restaurant owner weighing these daily
Work has been difficult for Machelle Pohlman and Charles Castiglia. Pohlman, who co-owns J.H. Dodman Meats with her husband, Todd, has seen revenue for the family business drop precipitously the last two weeks, forcing a few layoffs. Castiglia, who runs Lakeside Memorial Funeral Homes, has been working with families who feel they can’t grieve properly amid this pandemic. But
During these frigid temperatures, there’s nothing better than sitting down to a warm, comforting meal loaded with gooey cheese, browned butter and crispy breading. Luckily, we have plenty of those dishes available to indulge in during our long winters. Here are some of my favorite go-to comfort dishes. Spaghetti Parmesan at Chef’s 291 Seneca St. Since it was created
A crush of first-day customers beyond expectation surprised the owners of the new Chef’s On the Go Thursday at Williamsville Place on Sheridan Drive, following a grand opening that caused some loyalists to wait all night for the big moment on a nearby sidewalk, as recounted in my column today. The place was forced to close its doors with
Owners Lou and Mary Beth Billittier will open the on-the-go restaurant on National Pasta
Rockin’ on the River helps the Tonawandas, plus two events to support ConnectLife, the former
Chef’s Amherst location is official, with a signed lease on Sheridan Drive. But don’t tie on your spaghetti bibs just yet. “It’s a ways off,” said Chef’s owner Louis Billittier Jr. Plans for what exactly will go inside the 3,000-square-foot space are under discussion, he said. “We’re going to come out with a whole different concept,” he said. It’ll
Update, Jan. 25: Chef’s has taken to Facebook to squash the original Buffalo Business First story and follow-up reports from other outlets that plans for a Williamsville Place location had begun to unfold, but the iconic downtown Italian restaurant did request insight from its 16,000 followers as to how a location would be received in the Amherst-Williamsville area. The
In Buffalo, snow isn’t the only white stuff covering the landscape to the horizon. If you go down to Seneca Street, there is also spaghetti parm. The iconic dish, created at Chef’s, 291 Seneca St., might be city’s most famous pasta. It certainly is a touchstone for generations of Buffalonians who deem it a necessary part of family milestones.
Chef’s Restaurant’s mobile eatery has served Buffalo since
Chef’s Restaurant on the Go Cuisine: Old-fashioned Italian-American menu built on a foundation of slightly sweet red sauce. A Buffalo classic. Owner: Lou Billittier and Mary Beth Billittier-Darling Price range: $3.50-$9 Established: 2015 Dishes to try: Spaghetti Parmesan (lightly sauced pasta served under a thick layer of browned melted mozzarella), $9; meatball sandwich (available “wet” or “dry” i.e., more or
Sabres draft pick gets the tourist treatment of his new