Grub + Pub
blog by Ben Tsujimoto • February 20, 2014 @ 2:32pm •
There’s inherent risk in naming a pizza place after part of the pie’s anatomy.
For a restaurant entitled Crust, you’d expect the exterior of the pizza to be the best bread-y foundation you’ve ever sunk your teeth in.
That’s the challenge facing the Allentown pizzeria, which filled Sample Restaurant’s spot in October 2013 after the incumbent owners moved to Hertel to open…
blog by Ben Tsujimoto • February 18, 2014 @ 10:29am •
(Update at 12:08 p.m. on Wednesday: Congratulations to Diane Helinski, the randomly-selected winner of two tickets and free parking to the Buffalo Zoo’s Polar Bites. Thanks to all who participated as well! A fine variety of cuddly zoo animals.)
After an exhausting beginning to the week, there’s no better panacea than the Buffalo Zoo’s Polar Bites.
Staggering variety of alcohol?…
blog by Ben Tsujimoto • February 17, 2014 @ 12:31pm •
It’s hard to replicate the feeling you get when you roll up the rim of a Tim Hortons cup. Maybe it’s the anticipation of having a free doughnut in your future, or maybe it’s the fact that the process of rolling can be rather painstaking.
Still, you know the benefit of participating is two-fold: you’ll enjoy the perks of the warm elixir inside—prize winner or not—but your…
blog by Ben Tsujimoto • February 17, 2014 @ 10:51am •
Few people pay attention to pizza boxes.
After all, why would you? Your piping hot slices are camping out inside, where the cheese is perfectly fresh and a tad bubbly, not cold and congealed. You whip the top open and sink your teeth in, perhaps hogging the biggest piece with the most girth-y chunk of sausage.
Barely a glance at the box.
Picasso’s Pizza, the local pizzeria…
blog by Ben Tsujimoto • February 16, 2014 @ 10:49pm •
You may want to come to Seabar armed with Tums or Pepto Bismol, as Industry Night will hold its second annual hot sauce competition on Monday.
From 9:30 to midnight at Seabar, 475 Ellicott St. Buffalo, Industry Night’s INferno will pit six bottled hot sauces against each other and, after guests and a judging panel casts votes, a winner will be crowned.
Here are the competing hot…
gallery by Matt Weinberg • February 16, 2014 @ 7:57am •
Crowds gathered on Saturday afternoon for Buffalo’s largest craft brew festival, Buffalo on Tap at the Buffalo Niagara Convention Center.
Guests were given a souvenir tasting glass to experience beer from over 150 breweries found across the country. Even Buffalo had a large amount of breweries present, along with many new ones that are set to begin this year.
In addition to…
blog by Ben Tsujimoto • February 12, 2014 @ 9:45am •
Maybe it’s just a Northeastern tendency, but Buffalonians seem to be an impatient breed.
Originally, Dinosaur Bar-B-Que intended to open its first Buffalo location last summer, an ambitious but realistic date considering the news was announced in July 2012.
Due to a slower-than-expected refurbishing project, Dinosaur’s start was pushed back to October 2013, then delayed again to…
blog by Alyssa Hood • February 07, 2014 @ 12:22pm •
I recently learned that when trying to eliminate a food or start a diet, cheese is the adorable boy that’s the hardest to break up with. It makes so much sense.
Discovering this makes me feel slightly less insane as I daydream back to the days when a block of Cracker Barrel was a completely appropriate and satisfying dinner.
Let’s face it, cheese is almost indescribably…
gallery by Erica Morano • February 07, 2014 @ 10:06am •
The Food Bank of Western New York feeds 34,000 families each month with over one million pounds of food.
What better way to help support their efforts than the eighth annual Sweet Charity event held at the gorgeous and intimate Asbury Hall on Thursday night.
Vendors including Wegmans, Tops, Anderson’s Frozen Custard, Dessert Deli, Choco-Logo and many others brought goodies for…
blog by Ben Tsujimoto • February 06, 2014 @ 6:25pm •
Little about the Blue Lantern Lounge’s new food truck falls in synch with Buffalo’s established food truck culture, which largely prides itself (with exceptions!) on serving familiar comfort food with a “we’ll come to you” attitude.
And, frankly, the departure from the norm isn’t a bad thing.
As The Buffalo News food editor Andrew Galarneau detailed in his restaurant column…