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Every traveling Buffalonian has encountered The Annoying Chicken Wing Discussion. It’s an exchange that includes one well-meaning stranger asking if wings in Buffalo are really that good (usually right after insulting the city’s weather, industrial economy and/or football history), and requires one Buffalo native to answer in the affirmative — and then explain why. Answ…

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Buffalo is famously known for creating the chicken wing, but its other contributions to the culinary arena are worthy of the same attention. From the unique beef on weck sandwich, which attracted the attention of late-night host Jimmy Fallon, to sponge candy's appearance on NPR, Paula's Donuts' shoutout on Buzzfeed and a widely viewed Daily Beast article praising Buffal…

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When then-Pilot Field opened its gates on April 14, 1988, it not only debuted a premier downtown park that would influence the design and direction of professional parks in the decades that followed. It also established a summertime destination that connected locals and visitors alike to the ethos of the city—one often defined by sports fandom, frothy brews and culinary…

Latest Bisons and Baseball

We've already seen Beef on Weck on the run at Buffalo Bisons games — and several of his opponents get, ahem, salty with the results. Now fans can see him bobble as well as part of (716) Day in Western New York. The Beef on Weck bobblehead, holding its trademark bucket of horseradish sauce, will be given out to the first 2,000 fans at the Swan Street Gate Tuesday at S…

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A few years ago I went on a quest with my sister, who eats dairy-free, to find the best nondairy custard. We landed at a tiny, unassuming place on Grand Island called Adrian’s Custard & Beef. To our surprise, not only did it serve the best nondairy custard we had ever tasted — totally devoid of that weird chemical aftertaste common to dairy-free custard — but also s…

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A soft-opening during the Blizzard of 2019 was perfect for Tim Roesch to find his footing. The manager of the new Charlie Butcher's Carvery on Elmwood (770 Elmwood Ave.) is the son of Charlie Roesch, the fourth-generation owner of the Charlie the Butcher brand. Tim, who's been with the business since he was 14, directs the action inside the former Jimmy John's, next doo…

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When the temperature drops, Buffalonians turn to that which we know and love: pot roasts, casseroles, soups, and, let’s be honest, fried anything. Ah, comfort food. It may not be the healthiest, but it’s what sustains us through winter. Taylor’s Tap & Grille offers diners praise-worthy, cooked-from-scratch comfort food. The establishment, which opened four yea…

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Beef-on-weck star Charlie the Butcher will be opening a restaurant in the city of its birth. The carvery, in the first floor of 770 Elmwood Ave., will occupy a space that was previously Jimmy John's. In the city, Charlie the Butcher sandwiches are available from stands in the Ellicott Square Building and at Coca-Cola Field during Bisons games. Besides sandwiches, the…

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Eckl's@Larkin is an audacious attempt at building a steakhouse into a sprawling former industrial space while infusing it with the spirit of a historic family restaurant. The result is a restaurant with wide-open spaces and plush upscale decor where you can enjoy a credible beef on weck, but also take a deep dive into the steakhouse canon. Chairman's Reserve House Pr…

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A six-foot-by-three-foot display will greet customers in the family dining area of Anchor Bar NYC, proudly relaying the tale of the chicken wing's invention in 1964 on a snowy night in Buffalo. For the first time – on May 17 – Anchor Bar will open a franchise in New York City, at 327 W. 57th St. in midtown Manhattan. Carlos Rosario, a New York City businessman, is the f…

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The beef-on-weck game just changed in Buffalo: Eckl's is coming to town. The renowned Orchard Park beef purveyor is opening a huge sibling restaurant in Larkinville that will add upscale choices to Eckl's traditional menu and sprawl over 7,000 square feet. Located in the Larkin Center of Commerce, 701 Seneca St., Eckl's@Larkin will give diners a plush environment adj…

Comedy

It doesn’t take much to get Joey “Coco” Diaz going. During a recent phone interview, the R-rated comedic storyteller fondly recalled his Buffalo connections, from prison to pierogi. “I always thought Buffalo was a very cool city,” he said. “It’s my type of comedy town because it’s a blue collar town.” Diaz hosts “The Church of What’s Happening Now” podcast, often appears…

Featured

The tavern that sells one of Buffalo’s favorite burgers can be yours for $395,000. Joe and Mindy Vizzi have run the neighborhood place, at 967 Kenmore Ave., Kenmore, for 22 years. They’ve had enough, and are looking to sell it and move to Florida. It’s not clear if they will find a buyer interested in keeping things the way they are. This much is sure: the future of Vizz…

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Buffalo’s food fame tends toward the greasy and carnivorous: chicken wings, fish fry, beef on weck. We’re also a city that likes to drink, slugging down a Genny Cream Ale alongside our fish at the fire hall or ordering up a bucket of Blues to go with those wings. This season, Mes Que soccer bar and restaurant has taken it a step further with “Charlie Schwabl’s Queen City D…

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Alton Brown is one of the most well-known foodies in the world, by virtue of his many food-centric shows over the years. Now he can add another line to his resume: Western New York food aficionado. Brown, who was in town over the weekend for with his live stage show, “Edible Inevitable Tour” at the University at Buffalo, apparently spent many of his waking hours in searc…