Grub + Pub
“Soup is always the first course that people get, so we want it to be dramatic,” said Martin Cooks owner and head chef Martin Danilowicz.
“We usually try to go a little over-the-top with the garnishes. We made a pea soup and took phyllo dough and cooked it very thin and crispy and put prosciutto in between. Then we made a buttermilk ice cream that we shaved and on top of…
blog by Ben Tsujimoto • December 03, 2013 @ 10:46am •
Just over a month ago, the Massachusetts Avenue Project (MAP)—a beacon of urban agriculture and sustainability in Buffalo’s West Side—suffered damage to its greenhouse in a windstorm, exposing the temperature-dependent interior to a blast of cold air.
As a result, the tilapia raised inside the pond could not adjust to the temperatures and wound up perishing—$2,500 is the…
gallery by Robin David Brown • November 28, 2013 @ 10:49am •
On Wednesday night Casa-Di-Pizza had the biggest pizza party it has ever hosted in celebration of its 60th year in business.
Since 1953 Casa-Di-Pizza has been a staple on the Elmwood strip serving up fresh baked pizza to Buffalo’s hungry masses. Very few family owned restaurants can boast such longevity and success. The Jacobbi family was surrounded by friends, family, and the…
audio by Buffalo Eats Audio • November 26, 2013 @ 11:00am •
This week on the podcast is Chris Daigler, executive chef at Encore Restaurant and Bar.
My first encounter with Chris was watching him compete against Chef Adam Goetz in Nickel City Chef XIX last year at Artisan Kitchens and Baths.
It was my first Nickel City Chef competition and Chris really pulled out all the stops. Over the last two years we’ve gotten to know Chris a…
blog by Ben Tsujimoto • November 25, 2013 @ 1:02pm •
Back in March, local distilling entrepreneur Niko Georgiadis looked at me quizzically when I asked him if there was a timetable for then-Eight Buffalo Spirits to begin producing spirits in Western New York.
“It’s not like we’re opening a lemonade stand,” said Georgiadis with a wry smile.
As the four partners in Lockhouse Distillery—Georgiadis, Chad Vosseller, Jon Mirro and…
It was the 10th annual Buffalo Sabres Alumni Association Fall Wine Festival on Thursday, and the First Niagara Center was alive with former Sabre greats mingling with fans and sampling food and wine provided by wineries and restaurants from Buffalo, Niagara on the Lake and beyond.
Gilbert Perreault, Rene Robert, Danny Gare, Jerry Korab, Andrew Peters, Mike Peca and Mike…
blog by Nick Mendola • November 21, 2013 @ 4:28pm •
Christian Willmott and Mike Dimmer of the Black Market Food Truck have been friends for a long time, since they arrived at Canisius High School from Lewiston and Depew, respectively. It’s surprising, however, that their love of food came well into their friendship.
In fact, growing up found the pals playing punk rock rather than plotting a palatable empire.
Papaya co-owner and chef Tai Truong knew his passion didn’t lie in the corporate world but dwelt in the depths of the kitchen.
“It wasn’t me,” Truong said of his foray into the business world. “I missed cooking and being in restaurants.”
Growing up in the food industry, Truong learned the ropes from his parents who run Saigon Bangkok on Niagara Falls Boulevard in…
blog by Ben Tsujimoto • November 20, 2013 @ 9:31am •
Buffalo eaters are spoiled.
Not in the “oh man, I forgot about the curry I left in the crisper from three weeks ago” kind of spoiled, but in the quality of ingredients served at a growing number of local restaurants.
As Buffalo eateries like Trattoria Aroma, Carmelo’s, Bistro Europa, CRaVing, Tabree, Ristorante Lombardo—all of which boast four out of five stars on Yelp—thrive…
audio by Buffalo Eats Audio • November 19, 2013 @ 11:00am •
As we’ve seen with many of our farm and restaurant friends, working in this industry can be very hard.
Almost everyone we know is in this line of work because they love what they do, not for the paycheck. It’s clear when you talk to Frank or Rachel Dispenza that they love their new business, which has run for the past 18 months in Ransomville, NY.
We saw their passion…