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By Andrew Z. Galarneau Buffalo's outpost of the Dinosaur Bar-B-Que restaurant empire won't open until 2014, according to Dinosaur chief executive officer John Stage. The planned 180 seat restaurant, under construction at 301 Franklin St., was previously expected to start serving customers in October. Now the company is targeting the third week in January, Stage s…

Food and Drink

By Lauren Newkirk Maynard On Thursday, Chef Edward Forster gave Buffalo a glimpse of his dream restaurant of the future, surrounded by icons of the city’s past.At Mike A’s, Forster’s inventive dishes earned News restaurant critic Andrew Galarneau’s only 10-plate rating. In Forster's first public outing since his August departure, he boldly went where no chef has gon…

The fine, French white wine called Chablis has an odd history in America.In the 1980s, you knew you were in a bad restaurant if its wine list said only “Burgundy, Blush and Chablis.” That’s because the “Burgundy” and “Chablis” were really cheap, inferior California gallon-jug wines, and the Kool-Aid-like rosé wine called “Blush” had every reason to.The French makers of rea…

By Andrew Z. Galarneau Donnie Burtless and the Lloyd's guys went to Medina to check out the taco trailer next to the Monte Alban Mexican grocery (507 E. Center St. (Rt. 31), Medina, 585-798-9767), home of the killer $5 torta. It was closed for the night. Tragedy? Nope. Because the grocery cashier directed Burtless and company to a second taco trailer called …

By Andrew Z. Galarneau The fourth edition of Buffalo Beer Week, starting tomorrow, offers a vast array of events that should give any lover of craft brews opportunities to enjoy something new. It kicks off with a “Brewed in Buffalo” release party at the Adam Mickiewicz Library and Dramatic Circle (612 Fillmore Ave., 847-0839) where local breweries like Flying Bison, Commun…

Food and Drink

Tom kha gai, one of my favorite Thai dishes, is on the menu of practically every Thai place in town. It’s a soup of coconut milk broth flavored with galangal, a root that looks like ginger but has a distinct flavor, more piney or floral. “Tom kha” is coconut galangal soup and “gai” means chicken, which usually takes the form of sliced chicken breast simmered briefly in the…

Food and Drink

The best sandwich I’ve eaten in months didn’t come from a sandwich shop. It came from Farmers & Artisans, the year-round indoor farmers’ market that’s part specialty foods store and part takeout counter. Formerly in Williamsville, its new location is Main Street in Snyder. The sunny, airy space is lined with photos of local and regional farmers who supply the store. Owner …

Food and Drink

Tom kha gai, one of my favorite Thai dishes, is on the menu of practically every Thai place in town. It’s a soup of coconut milk broth flavored with galangal, a root that looks like ginger but has a distinct flavor, more piney or floral. “Tom kha” is coconut galangal soup and “gai” means chicken, which usually takes the form of sliced chicken breast simmered briefly in the…

Food and Drink

The best sandwich I’ve eaten in months didn’t come from a sandwich shop. It came from Farmers & Artisans, the year-round indoor farmers’ market that’s part specialty foods store and part takeout counter. Formerly in Williamsville, its new location is Main Street in Snyder. The sunny, airy space is lined with photos of local and regional farmers who supply the store. Owner …

By Andrew Z. Galarneau I could read old menus for hours. (Not at work, though! That would be wrong!) I can't be the only one, either. I noticed this link in the Buffalo Reddit, and found myself lost in the Buffalo collection in the New York Public Library's menu archives, which they have scanned and posted online. The Internet's bad enough for making you cra…

By Andrew Z. Galarneau Here's a recipe for Creamy Green Gazpacho, from Joe Yonan's "Eat Your Vegetables," featured in today's Buffalo News. Creamy Green Gazpacho   1 medium tomato, cored and cut into quarters   1 small cucumber, peeled and cut into large chunks       Flesh from 1/2 avocado, cut into large c…

To brie or not to brie?If you ever find yourself selecting cheese for a party, that is the question. You might think it’s a good idea to brie. In the last few decades, the cheese has become the default choice for a “classy” occasion. As online grocer FreshDirect puts it, “It’s what your guests expect (and want) you to serve.” How could you go wrong?I am here to tell you th…

Food and Drink

Spaghetti with meat sauce is a staple dinner at our house, but I’m always trying to change things up – especially to get more vegetables and our preference for Asian flavors in the mix.How Asian you want to go is up to you. To go lighter on the flavors, use button mushrooms and Savoy cabbage. To go a little heavier, add some minced fresh ginger along with the garlic, up th…

Food and Drink

The abundance of late-summer tomatoes is a mixed blessing. It is wonderful to be able to enjoy them in massive quantities, but there’s also the sad realization the supply won’t last. If you are not up to the task of canning your surplus, is there anything you can you do to preserve your garden’s tomato bounty for a snowy day?The simplest and most flavorful solution is oven…