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Sara Finnerty's fears were wrapped into one question she would ask herself: "Why in the world would you sell lobster in Western New York, and why would people buy it?" Finnerty, owner of the Maine Bite, a new food trailer operating out of East Aurora, has been pleasantly surprised with the village's response to her $18 lobster rolls and $6 New England clam chowder. "…

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A giant whale on the roof resembling blue waves makes it easy to find the summer favorite Old Man River. Live music booms from the back patio where people line up at the seafood shack to get their fill of raw clams and fried shrimp platters. The vibe is casual, filled with locals in comfortable summer clothes and tacky Hawaiian T-shirts mixed with people in athletic gea…

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Cajun seafood boil-in-a-bag places were a mystery to me. With the opening of Storming Crab in Amherst, and two more on the way, I figured it was time to dig in. The restaurant concept is a turbocharged version of a traditional Cajun crawfish boil. Those meals feature crawfish, or a combination of crustaceans and shellfish, boiled in robustly spiced water with corn on th…

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Storming Crab, a Cajun seafood specialist, is replacing Joe’s Crab Shack in Amherst. The restaurant at 4125 Maple Road will be the fifth location of a restaurant concept started in Clarksville, Tenn. There’s currently one open in Syracuse. Presently, the goal is to open by the end of April, said Jay Weng, a member of the ownership family. The family that started S…

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Hooked has opened in Williamsville’s Wyndham Garden Hotel, hoping to give Northtowns diners a taste of the upscale Italian dished up by Hamburg’s Lucia’s on the Lake. Angelo Canna Jr., a Lucia’s co-owner, said customers and friends have been asking if he could duplicate its success north of Buffalo. "Well, I listened, and with the support of my longtime friend and bu…

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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…

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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…

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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…

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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…

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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…