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Buffalo Magazine: Weddings

It’s a common progression of the wedding-planning process. At some point—typically one involving paper stocks or napkin fabrics—many couples remark that they could really use a drink. And that’s the perfect moment to consider one of the hottest trends in U.S. weddings: signature wedding cocktails. “We’re seeing that signature cocktails are as ubiquitous as a wedding has…

Buffalo Magazine: Weddings

These days, couples are moving away from old-school traditions—and instead creating their own. They’re nixing the cake completely, hiring out-of-the-box photographers, mixing up bridesmaid dress colors, working with local restaurants to give their guests a truly unique dining experience, and so much more to truly make their wedding a personal occasion. One of our favori…

Buffalo Magazine: Food + Drink

BreadHive is, at its heart, a cooperative enterprise: an employee-owned company of nine. Each of them works shifts making bread or manning the counter at their Connecticut Street storefront. So each of them has a stake in everything that goes on. “We started out as a worker cooperative,” said founder and owner Emily Stewart. “We now have 18 employees and nine total owne…

Buffalo Magazine: Food + Drink

Consider this a friendsgiving, Buffalo-style: A gathering of (just a few of) the creative forces fueling this city’s undercurrents of support, community and shared growth. That’s the spirit we wanted to celebrate as we usher in the last months of 2018. So we threw a laid-back feast to do just that—with the help of Amy Phillips of Private Knives and Jack Wrafter of Georgett…

Buffalo Magazine: Food + Drink

From established chefs to emerging younger cooks and business owners, there is a taste for collaboration within Buffalo’s booming restaurant and bar scene. In an industry that can evoke cutthroat competition and tightly guarded recipes, many Buffalo restaurant owners and chefs are flinging open their doors, welcoming in their supposed rivals and even sharing their secre…

Buffalo Magazine: Food + Drink

There are nights when Buffalo and its surrounding suburbs feel like one big tavern. Neighbors, friends and families hanging inside or on front porches, laughing and drinking and dancing. Live musicians echoing Tragically Hip tunes throughout city and cul-de-sac-strewn neighborhoods. Unexpected meetings with those moved away but never forgotten; and a pervasive feeling t…

Buffalo Magazine: Food + Drink

There’s nothing quite like the smell of pumpkin, spices, and sweet sugary crust wafting from the oven, but while some home cooks have perfected the art of pie-making, others need a little help. Here are some alternative options for made-from-scratch, delicious holiday pies—all of which will save you hours in the kitchen. (Just be sure to place your order on time!) Dutch a…

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…

Buffalo Magazine: Food + Drink

I recently traveled to the Virgin Islands to help my best friend deal with some serious problems with his home caused by the 2017 hurricane. My first assignment: finding a restaurant near Logan Airport in Boston. I did my research and selected Mario’s Ristorante, advertised as the “Closest thing to Mamma’s Cooking.” Mario’s was just what we were looking for, a small fam…

Buffalo Magazine: Photo Galleries

Six local creative forces, an open, airy space at Georgette on Elmwood Ave. and a scrumptious menu by Private Knives...consider this a Friendsgiving, Buffalo Style.

Buffalo Magazine: Food + Drink

Resting aside a roaring fireplace. Lounging on the back deck, cigar smoldering in a ceramic tray. Smiling in contentment amid the rotating echoes of an acoustic quartet. All are homespun scenes of enjoyment, and all can be enhanced by a two-ounce pour of a balanced, well-rounded bourbon. Each is idyllic, albeit outside the assisting confines of your neighborhood tavern …

Buffalo Magazine: Food + Drink

Sometimes soothing, often decadent and never boring, comfort food means different things to different diners, but one thing is clear: If it tastes like a treat and offers soul-satisfying solace by the forkful, it makes the culinary cut. No matter the course, comfort dishes abound in Western New York and come in many incarnations. Here we dish up a few hearty choices, so…

Buffalo Magazine: Food + Drink

Buffalo’s never been a city to shy away from a drink. From its bawdy Erie Canal days to its colorful brewing history and modern imbibing, every local hour can tend to be a good time for a Happy Hour. But since Prohibition reigned in the early 1900s, Nickel City distilling had been dry until 2012. Loosened state laws on farm distilleries allowed craft spirits to flow and…

Buffalo Magazine: BufFYI

Unicorn drinks and foods have been all the rage, but what if rainbows and sparkles aren’t for you? This Halloween season, try some drinks, foods and sweets from the dark side of the dish. 1. Black “Black” is a drink made with bentonite clay, lemon, agave, activated charcoal and filtered water intended as a before-bed cleanse. The lemon flavor dominates the slightly chalk…

Buffalo Magazine: Food + Drink

The Colville family has a summer party every year, and my wife Karen and I have committed to doing it for 10 years. 2018 was our ninth year for “Ponderoysterfest.” Each year, I try to curate new oysters and wine for the party. My new friend Johnny Flynn is the owner of Colville Bay Oysters in Prince Edward Island, Canada; even though Flynn doesn’t ship to the U.S., we h…