Grub + Pub
blog by Ben Tsujimoto • April 22, 2014 @ 10:31am •
When produce is sub-par, grocery shopping, cooking, eating—heck, any food-related activity—can be a letdown.
Those over-ripe strawberries you looked at warily? They’re buy one, get one free for a reason. Bell peppers lack their signature crunch, asparagus mimics rubber and good luck finding an edible cantaloupe. Don’t get me started on tomatoes.
When you visit a nice…
gallery by Don Nieman • April 20, 2014 @ 7:44am •
The bright spring sun and brilliant blue sky were the backdrop for the massive crowds of shoppers perusing the Broadway Market at 999 Broadway on this beautiful day before Easter 2014.
You could not help but sense the nostalgia and feel the comfort of all the tradition that an Easter season visit to the Broadway Market offers. Located in the center of the old Polonia District of…
It can’t be easy to run a restaurant business in a narrow building with just seven seats.
That’s the challenge facing Matt Yuhnke and Mike Kifner, owners of Melting Point, a new grilled-cheese eatery at 244 Allen St. that’s immediately next door to Crust Pizza and across from Allen Street Hardware.
It’s not like the two owners are fighting a lost cause, as a few factors stand…
gallery by Don Nieman • April 13, 2014 @ 8:01am •
It was one of the first beautiful, sunny and mild days in Buffalo this early spring season as wine connoisseurs poured into the Buffalo Niagara Convention Center to experience the fifth annual Buffalo Wine Festival.
The convention center’s floor was carpeted with displays from 33 regional vineyards and 31 farm and service vendors of food and wine paraphernalia. The exit tables…
blog by Alyssa Hood • April 08, 2014 @ 10:28am •
When I think of lemon, my mind immediately goes off into the land of cleansing.
A refreshing cute little citrus fruit can perform several practical tasks: used in sorbet to cleanse the palate between dinner courses, in a cup of tea to cure a cold, or quite literally—in dish soap to wash dishes.
So it’s finally April and the age-old phase “spring cleaning” is in full…
blog by Ben Tsujimoto • April 01, 2014 @ 11:22am •
We’re already 36 hours into Local Restaurant Week, and all that Buffalo.com has done to promote the biannual event is post a photo of a gargantuan Ohlson’s Bakery cupcake—courtesy of the LRW folks—and the accompanying massive silverware (which I’ve used for every meal since, by the way).
Over the last few years, we’ve taken various approaches to covering the week where hundreds of…
The temptation with chocolate, for many of us at least, is that we’re so eager to engulf the tasty dessert that we don’t take time to learn about it.
Maybe the dark-chocolate trend encouraged us to alter our blissfully ignorant state—we don’t all have to be experts in indigenous cacao—but arriving at a deeper understanding of our guilty pleasure could be an allure for…
“I grew up eating ramen,” said SATO owner and chef Satomi Smith. “It’s in my blood.”
Satomi lights up when talking about her passion and being raised in her family’s ramen noodle restaurant in Fukui, a coastal city in north-central Japan. Her family members pride themselves on ramen, their specialty.
Before opening SATO (pronounced Sah-toh), her and her husband Joshua…
blog by Alyssa Hood • March 21, 2014 @ 12:47pm •
When giving up dairy, the hardest hurdle to overcome—second to cheese, at least—is definitely the oh-so-treasured timeless treat of ice cream.
We all know that when you get an ice-cream craving there is about nothing that will stop you from satisfying it.
Almost like you have become possessed, you’ll pile in friends and drive 20 minutes to the closest ice cream parlor or…
blog by Thea Tio • March 18, 2014 @ 9:44am •
Open for 90 years, Santasiero’s is a “what you see is what you get” establishment.
On the restaurant’s website, the founding family boldly declares: “This is not the place for candlelight or haute cuisine. Nor is it a restaurant on the cutting-edge of culinary discovery.”
Fortunately, not all restaurants have to be white-napkin or committed to reducing every sauce.