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Gusto

Growing up, Richard Semonian ate his mother’s tomato sauce three days a week. The former Maryann Torregrossa would mix crushed tomatoes and tomato paste, onion and spices, before simmering spare ribs, meatballs, or sausage in the sauce. When he left for college in Pittsburgh, Semonian couldn’t bring her along – but the sauce was his lifeline. “I always took a giant T…

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Tony Rials shaves down a chunk of crystal clear ice and drops it into a highball. He measures an ounce of this, a dash of that and a dropper of something else into a shaker, stirs vigorously and then strains it – twice – over the ice. He pinches the oils from an orange peel and swirls it around the edges of the glass before sliding the drink toward the customer with a smil…

Food and Drink

If the winter has left you thinking you need a dose of comfort food, consider Kiki’s warm potato salad at Winfield’s Pub in Lackawanna.It’s potatoes, bacon and green olives in a gooey Velveeta bath. Made to order, sprinkled with scallions, it’s soothing and carb-dense enough to power a driveway’s worth of snow shoveling. It’s $5 as…

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You might say Tab Daulton used to work on a bigger canvas. A few years ago, he was the chef in charge of feeding First Niagara Center fans. Today, he’s got his own place, a former dive bar in Lackawanna. There, at Winfield’s Pub, in a matchbox-sized kitchen, he insists on making his own stock and baking his own bread, which is like performing tai chi in a tanning booth, i…