Former Dobutsu owners James and Connie Roberts like to kick things up a notch with their food. The same is true at Compass Run, which they just opened in the building that was most recently Dobutsu. At Compass Run, you’ll find food cooked with a New Orleans flair including Cajun pork-and-ric…
There are plenty of beer styles to keep you hydrated out in the sun, though there’s no guarantee these beers will help you cut down on your slice or finish under par.
At bb.q Chicken, 1424 Millersport Highway, near the North Campus of the University at Buffalo Amherst, devotees have been digging the sweet-spicy combinations and more.
Cinco de Mayo calls to mind tacos, mariachis and margaritas, but the day is more than that.
The “A Look Inside” video slideshow series on buffalonews.com gives readers a window into new, interesting and notable restaurants and venues. See the videos below the author field.
From News Food Editor Andrew Galarneau: Here’s where I’d seek some of the most bodacious brunch dishes Western New York has to offer. (Brewery brunch, a whole thing by itself, is a guide for another week.)
BY ANDREW Z. GALARNEAU
Handmade pastas – Mulberry makes everything but the linguine – are the main reason reservations are required.
There are a couple of fruited wheat ales, lagers, cream ales and a pilsner on this list, everything you need to properly celebrate the changing of the seasons.
News Food Editor Andrew Galarneau considers all the ways that Buffalo soupsters are using their noodle.
At Bidwell, the only choice is whether to show up. The Gunthers serve up to 12 people a nine-course meal each night.
Nik Fattey, who previously opened five craft-beer taproom and beer store hybrids in the area, has announced three more locations.
Read Andrew Z. Galarneau's full guide here.
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BY ANDREW Z. GALARNEAU
Handmade pastas – Mulberry makes everything but the linguine – are the main reason reservations are required.
There are a couple of fruited wheat ales, lagers, cream ales and a pilsner on this list, everything you need to properly celebrate the changing of the seasons.
News Food Editor Andrew Galarneau considers all the ways that Buffalo soupsters are using their noodle.
At Bidwell, the only choice is whether to show up. The Gunthers serve up to 12 people a nine-course meal each night.
Nik Fattey, who previously opened five craft-beer taproom and beer store hybrids in the area, has announced three more locations.
After a call for entries on social media, News Food Editor Andrew Galarneau visited every currently open WNY Texas hots place that at least two fans mentioned. Here’s his tasting notes from that tour.
Texas Hot of Wellsville has been serving customers for 100 years.
Under the collection of Western ephemera lies the beating heart of a solid Buffalo tavern, serving a menu upgraded with stealthy finesse, News Food Editor Andrew Galarneau says.
Read the story here.
“There could never be a more appropriate time to celebrate Dyngus Day," says Eddy Dobosiewicz, president of Dyngus Day Buffalo. “It was tailor-made for this time in humanity.”
Chef Jodie Ferguson has partnered with Feast and Field to share a new signature recipes: Breakfast Foccacia