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If I could wave my gilded fork from my Critic’s Throne and make a wish come true, today’s would be to give people the courage to try raw fish. If you made a face reading that sentence, I’m talking to you. Most avoiders offer weirdness of concept as a barrier, to which I’d point out the widespread Western taste for dishes like beef carpaccio or steak tartare. Call it tun…

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For many people in the Southtowns, Southwestern Boulevard is the route to New Era Field, the home of the Buffalo Bills. When they hear "Southwestern," they'll likely utter the first thought that comes to mind: "How many traffic lights can I get through without stopping?" One reason to stop before or after a journey to a Bills game would be Pamp's Red Zone Bar & Gril…

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Among summer eating traditions, Buffalo's clam bar enthusiasts have their own: asking "Where's Steve?" That's because Steve Meli has been slinging clams for nearly 40 years, lately on a summers-only basis between stints as a limousine driver in Las Vegas. Over the years Meli - "Steve the Clam Guy" - has set up in venues near the water, on Elmwood Avenue and then on H…

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Since opening Toutant in 2015, James Roberts has built quite a meaty reputation. People have been flocking to the Ellicott Street restaurant since, drawn by some of the best fried chicken, sausage and barbecue in Buffalo. What's more, specials like the housemade smoked bologna sandwich and Toutant's version of a Nashville hot chicken sandwich have added to Toutant's …

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Dobutsu, one of the year's most anticipated restaurants, has set its opening at 500 Seneca St. From James and Connie Roberts, the husband and wife behind Toutant, Dobutsu aims to become the city's premier seafood restaurant. After lengthy construction delays, Dobutsu, inspired by Pacific cuisine, should open May 1. Sure, there's lots of meat on the opening menu, i…

Gusto

Dobutsu, one of the year's most anticipated restaurants, has set its opening at 500 Seneca St. From James and Connie Roberts, the husband and wife behind Toutant, Dobutsu aims to become the city's premier seafood restaurant. After lengthy construction delays, Dobutsu, inspired by Pacific cuisine, should open May 1. Sure, there's lots of meat on the opening menu, i…

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The updated Buffalo Outer Harbor restaurant that started as Dug’s Dive unveils its new incarnation on Friday. Charlie’s Boat Yard , 1111 Fuhrmann Blvd., has added patio space, extensively renovated its interiors, and added more seafood to the menu, said operator Charles Goodspeed. “We changed the color scheme, recovered and resurfaced the bar, put in new tables and chairs…

Featured

The updated Buffalo Outer Harbor restaurant that started as Dug’s Dive unveils its new incarnation on Friday. Charlie’s Boat Yard , 1111 Fuhrmann Blvd., has added patio space, extensively renovated its interiors, and added more seafood to the menu, said operator Charles Goodspeed. “We changed the color scheme, recovered and resurfaced the bar, put in new tables and chairs…

Featured

Bailey Seafood is not for the indecisive. With a menu featuring 25 appetizers and sides, 14 types of fried fish, nine baked varieties and a slew of sandwich, dinner and combo options, the online ordering option is the way to go for both convenience and speed at this takeout-only fish joint.On the day we visited, the line to order was out the door. The operation is a well-o…

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Occupying a fantastic 19th century brick building along Tonawanda Creek, Remington Tavern’s history has gone from trolley barn along the Erie Canal and Remington Rand (a typewriter manufacturer) to a sophisticated restaurant in the span of about 120 years. One wonders if laborers singing, “I’ve got an old mule and her name is Sal … Fifteen years on the Erie Canal” would ha…

Buffalo

From the day Oshun opened in the space that was once the Waldorf-Astoria’s lunch counter, the restaurant has tried to offer seafood dishes that were at least a little bit different. Fried catfish is given a smoky zing with bacon vinaigrette. Seared bay scallops are joined by contrasting plate partners like popcorn and tomatillos. Calamari takes a pineapple-tamarind sauce o…

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Elite Fine Dining, formerly The Friar’s Table, expects to open in mid-September after a sweeping renovation and kitchen upgrade. “Everything is new,” from the flatware to the windows, said Elijah Turley, owner of the restaurant at 301 Cleveland Drive, Cheektowaga. “We revamped the whole place.” The look is luxe, a step upscale from the country manor décor of Friar’s Tabl…

Buffalo

When Kuni Sato cut his first piece of raw tuna at Saki’s, the Guaranty Building basement was the only place in town you could buy sushi. Now that supermarkets stock sushi next to the cold cuts, that seems as old-fashioned as asking an operator to connect your call. Saki’s opened in 1992, before he arrived, so it might not be accurate to call Sato “Buffalo’s first sushi che…

Featured

There is something cold-blooded about eating delicious fish while watching other, more exotic fish cavort colorfully in a saltwater tank. But the blossoming of Niagara Seafood from a spartan, freezer-lined seafood store to a snazzy restaurant full of eye candy is too engaging to turn away. Owner Michael Nguyen has hired new cooks for his restaurant, and expanded the Vietna…

Food and Drink

From the day it opened last year, seafood has been central to Oshun, the restaurant now in the Art Deco-adorned space built as a Waldorf Astoria lunch counter. An oyster bar with bivalves piled on heaps of crushed ice is a focal point of the dining room, and innovative seafood preparations dominate the menu. But not everyone grooves on creatures of the sea, making it equa…