Grub + Pub
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…
Osteria 166 may have just hit Buffalo’s food scene with a soft opening in June, but owner Nick Pitillo has been in the restaurant and hospitality business for years.
Considering the owner’s lineage and his noticeable comfort at the helm of the downtown restaurant, it’s not shocking to see black-and-white photographs that line the restaurant’s interior, paying respect to…
blog by Julia Jornsay-Silverberg • November 14, 2013 @ 8:15am •
It’s 2005. You’re sitting in your car in the Wegmans parking lot crying because your doctor called to let you know that your blood work came back positive; you have Celiac disease. You take a deep breath and glance at the grocery list which, except for broccoli, orange juice and rice, is now totally moot because everything on the list contains gluten.
You steady your resolve and…
blog by Ben Tsujimoto • November 13, 2013 @ 8:02am •
For the past few decades, opening a business east of Main Street in Buffalo has represented a major risk. Why open in a neighborhood struggling in economy, education and crime rate?
Thanks to recent development projects in the eastern part of downtown—Rocco Termini’s investment in the Ellicott District, the grand plans of the Buffalo Niagara Medical Campus and the accompanying…
blog by Nick Mendola • November 07, 2013 @ 3:09pm •
Donnie Burtless has been taking pictures of his food since before it was cool. Well, before it was normal. Okay, before it was commonplace.
Point is: The man behind BuffaloEats.org has been ahead of the trends since his food blog began.
“The first year, people would stop what they’re doing and be like, ‘Why are they taking pictures of food?’,” Burtless said over a drink at Mes…
blog by Thea Tio • November 07, 2013 @ 10:58am •
“It screams fall. It’s very seasonal. It’s Thanksgiving in a bowl,” said Butterwood Sweet & Savory executive sous chef Stephanie Viles.
Viles lights up when describing her Soup of the Day creation, a sweet potato and sage sausage bisque (pictured above). The bisque has bacon to add a little saltiness, notes of fennel and topped with cranberries and toasted pumpkin…
gallery by Robin David Brown • November 07, 2013 @ 8:14am •
Feed Your Soul’s annual event A Big Fuss was held on Wednesday night at Artisan Kitchens and Baths in Buffalo. The event brought together some of Buffalo’s talented chefs and restaurateurs with Lockport’s T-Meadow Farm to showcase how great it is to have dishes made from farm-fresh veggies, meats and eggs.
A Big Fuss is also a fundraiser whose proceeds go to a local farm each…