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Food and Drink

I’m giving you a great recipe for a kind of rustic homemade hummus. And I’m going to tell you how to make your own pita bread at home.Why ever would you do that? It’s simple: because that’s the way you get the freshest pita.The other reason: making pita is actually a lot of fun. Once you get the hang of it, it’s one of the easiest bread-baking projects for the home cook, u…

Chef Dunbar Berdine helped make Black Rock Kitchen a destination. By Andrew Z. Galarneau Dunbar Berdine, the chef who shaped Black Rock Kitchen & Bar into an Amherst Street fixture, has left for North Tonawanda. He’s running Dockside Bar & Grill (153 Sweeney St., 693-3600), across the street from Remington Tavern, the Mark Hutchinson and Paul Jenkins p…

Food and Drink

Chef Dunbar Berdine helped make Black Rock Kitchen a destination. By Andrew Z. Galarneau Dunbar Berdine, the chef who shaped Black Rock Kitchen & Bar into an Amherst Street fixture, has left for North Tonawanda. He’s running Dockside Bar & Grill (153 Sweeney St., 693-3600), across the street from Remington Tavern, the Mark Hutchinson and Paul Jenkins place. Docksi…

Food and Drink

Cold cherry soup at Bistro Europa, only while the Niagara cherries were in season. By Andrew Z. Galarneau The day it closes Bistro Europa, the 28-seat restaurant that had an outsized impact on the Buffalo restaurant scene, is getting lovies from its acolytes. Check them out in full on Facebook. Tom Pryzbalak wrote: I got three years of culinary education in the basement o…

Food and Drink

Maple syrup sweetens pickled shallots in Edward Forster's beef tartare with St. Agur gelato. (Robert Kirkham/Buffalo News) By Andrew Z. Galarneau Buffalo News Refresh editor Scott Scanlon caught up with chef-in-waiting Edward Forster between gigs to talk to him about his pop-up series The Workshop, using maple syrup as an ingredient, and what dish he actually li…

Amherst

You don’t need a table to explore Chef Bruce Wieszala’s penchant for locally sourced food at Tabree (4610 Main St., Snyder).Tabree offers a charcuterie platter in two sizes ($30, $16) populated with a sampling of cured meats that Wieszala has made in classic Italian salumi style, using pork raised in Lockport. It’s especially popular with customers looking to sit at the ba…

Amherst

If you want to eat Italian food in Amherst, the Rizzo family has you covered. Four places run the spectrum, from red-sauce and banquet settings to Rizotto, the fine dining restaurant. They’ve made a lot of customers happy, and there’s another pizza and seafood-centered place coming on Transit Road. In September, the Rizzos tried something new on New Road: a Swiss-German me…

Food and Drink

Perk’s Café is a cheerful space that fills a lunchtime niche for us downtown worker bees with limited time and budgets.The original location is on Broadway. A smaller, second café just opened at 529 Main St. (856-0840). Parking is limited around the Broadway location. Both are accessible via Metro Rail.We hopped off at Fountain Plaza and walked to the attractive triangular…

Food and Drink

Perk’s Café is a cheerful space that fills a lunchtime niche for us downtown worker bees with limited time and budgets.The original location is on Broadway. A smaller, second café just opened at 529 Main St. (856-0840). Parking is limited around the Broadway location. Both are accessible via Metro Rail.We hopped off at Fountain Plaza and walked to the attr…

Featured

If you want to eat Italian food in Amherst, the Rizzo family has you covered. Four places run the spectrum, from red-sauce and banquet settings to Rizotto, the fine dining restaurant. They’ve made a lot of customers happy, and there’s another pizza and seafood-centered place coming on Transit Road. In September, the Rizzos tried something new on New Road: a S…

Food and Drink

You don’t need a table to explore Chef Bruce Wieszala’s penchant for locally sourced food at Tabree (4610 Main St., Snyder).Tabree offers a charcuterie platter in two sizes ($30, $16) populated with a sampling of cured meats that Wieszala has made in classic Italian salumi style, using pork raised in Lockport. It’s especially popular with customers loo…

Jon Karel of The Revelry, and the upcoming Blood and Sand in Buffalo (Photo TheRevelryRoc.com) By Andrew Z. Galarneau Jon Karel is coming back to Buffalo, as an owner of a cocktail-centric Theater District restaurant. Josh Miles, an owner of The Revelry in Rochester, said the Revelry crew is opening a new restaurant this summer in Buffalo's Theater District…

Food and Drink

Jon Karel of The Revelry, and the upcoming Blood and Sand in Buffalo (Photo TheRevelryRoc.com) By Andrew Z. Galarneau Jon Karel is coming back to Buffalo, as an owner of a cocktail-centric Theater District restaurant. Josh Miles, an owner of The Revelry in Rochester, said the Revelry crew is opening a new restaurant this summer in Buffalo's Theater District. It'…

Food and Drink

   Above: Arden Farm hogs enjoy a pile of fallen apples.  By Andrew Z. Galarneau Spent grain from brewing makes good feed for livestock, but a proposed federal law would force brewers to dry it out before it can be used as animal feed. The cost would essentially force brewers to landfill it instead. Similar restrictions on other sources of feed would mean v…

Grapefruit, love child of an orange/pomelo hookup, flaunts one parent’s sunny nature and the other’s thick-skinned, rotund ways. The hybrid is all sunny bright, easy-peel, sweet and sour cheer. That’s how it rolls.And yet, I contrived to press grapefruit flat, to square it off into lemon-bar portability.I squeezed and mixed and baked. Yielding something sweet, soured by a …