Recently in food Category

Starting next week, Tuesday May 28, Larkinville will be launching Food Truck Tuesdays (5-8pm). This is a great initiative being taken by district promoters - the food trucks are an important piece of the Buffalo summertime mix, and given the amazing grounds at Larkin Square, visitors will be able to grab some of their favorite foods, and then sit down and relax at myriad recreational spots. People will also have an opportunity to grab a beer or a wine to go with their food truck favorites. "We enjoy hosting Buffalo's beloved food trucks in Larkinville, and it'll be fun to have so many

I was recently thumbing through Buffalo magazine, a bi-monthly publication of the Buffalo News.  It was an issue dedicated to food with all the usual stories on great local restaurants, chefs and other foodie features found in city magazines of this type.  One set of pages was of particular interest though.  A story by Erin St. John Kelly spoke of the blossoming Buffalo culinary scene featuring non-European food.  
Buffalo's growing refugee population has yielded great benefits for the Buffalo

The Horsefeathers Market has landed another tenant. This time it's a foodie who is not only new to the Buffalo culinary scene, she's also new to Buffalo. In a twist of fate, Esther Pica was conducting online real estate searches from her home in NYC, on the Lower East Side, when she got her signals crossed. "I put the wrong zip code into the search field and a house in Buffalo came up," she told me [laughing]. "But by that time, I had fallen in love with the house (and the price), so I arranged to fly to Buffalo. Originally I had been looking at warm weather college towns. Buffalo had not

Adding to the downtown café scene, Perk's has opened up at 36 Broadway in the former 2nd Cup Café location (Buehl Building). Thankfully the location didn't stay vacant for long, seeing that the shop front is rather high profile and in a wonderfully historic building. 
Owner/operator of Perk's, Lori Miller, told me that after being open for two weeks, she's starting to see a few regulars filter in. "We're still in building mode," she told me. "But we wanted to get the doors open to give the office workers a taste of what we're doing." A taste of Perk's ranges from coffee

The Pasta Peddler has officially opened at The Horsefeathers Building on Connecticut Street on the city's West Side. The producer and retailer is the second permanent business to open within the building, which up until this point has mainly hosted the Winter Market. Last week Martin Cooks restaurant opened for dinner service (see here). 
The Pasta Peddler first opened in Buffalo a decade ago, and is owned and operated by Eric Amodeo and his father in-law Mike Sedia. 
/food/index.html

Yes, it's true. The former Dolci Bakery, located across from The Lexington Co-op, will soon be a occupied by White Rabbit Frozen Yogurt. The self serve frozen yogurt shop will offer 18 flavors at a time, and will have 40 rotating flavors throughout the year... not to mention myriad toppings. The Elmwood Village Association sent out an announcement earlier today, welcoming manager and part owner Andy Kandola to the street. "It's time for the Elmwood community to experience frozen yogurt in a new way", says Kandola. "Delicious fro-yo flavors like cotton candy, red velvet, classic

There's a yogurt shop coming to Elmwood, and it's called Yotality. Located in the former Chow Chocolat location, at 715 Elmwood Avenue, Yotality owners Gene and Suzy O'Donovan (founders of Montana Mills Bread Company) will be bringing a new twist in the frozen yogurt craze to the street. If you take a look at their website, you can see that the concept is fairly simple. Just grab a bowl of your favorite frozen yogurt, add the toppings, and then weigh, pay and enjoy. Kinda like a salad bar, but with frozen yogurt. 
The

Statler City will be hopping mid-day Sunday with a special Mother's Day brunch.  The historic downtown banquet facility invites moms to be treated to an elaborate spread. Statler City will offer cold salads, classic brunch buffet items and specialty stations, ensuring mom gets whatever she likes on her day. 

Submitted by One Region Forward:
Since 1970, the Buffalo-Niagara region has lost more than 1,250 working farms, and nearly 160 square miles of farmland - an area four times the size of the City of Buffalo and down by roughly a third from what we had 40 years ago.
Why is the loss of farms and farmland a concern for regional sustainability? Because local farms make fresh and healthy foods more securely accessible to family tables in our cities and suburbs. Because locally produced food can have a dramatically smaller "carbon footprint"

On Saturday, May 18, 2013 at 7:00pm, there is a group of people meeting at Burning Books on Connecticut Street to discuss the grassroots start of a "Worker Owned Cooperative that will produce fruit, veggies, fish, beer, edible mushrooms, kombutcha, bakery goods, and many other food stuffs INDOORS & YEAR ROUND." These is the type of initiative that, with the right amount of support from a diverse group with well-rounded interests and assets, can make a giant impact on the way that we produce and think about food. According to the Worker-Owned Vertical Farm Cooperative Facebook

The Erie Basin Marina is making a big splash this summer. There was a groundbreaking for the new $640,000 Ice Cream Stand & Clam Bar yesterday, which is located at The Hatch Restaurant. Besides the new Ice Cream Stand & Clam Bar, other recent investments at the marina include $1.1 million for a new boardwalk, handicap accessible restrooms and new security gates for boaters.  
"My administration continues to make major investments at Erie Basin Marina because we know people want more access to Buffalo's beautiful waterfront, a premier downtown and

Last night my wife and I were treated to sensational authentic Mexican cuisine in Allentown. We had been anticipating the opening of Don Tequila Mexican Taqueria (learn more) for quite some time, and our expectations were high. When we walked in we were greeted by the owner Sergio Mucino who promptly sat us at the bar. As we talked to him about his restaurant, I repeatedly complimented him on the drastic transformation that the interior had undergone. The room was filled with vibrant colors and lighting, with tastefully

As much as heading to a farmers' market is a thoroughly enjoyable and satisfying experience, there's nothing more gratifying than growing your own produce. In the month of May, MAP Growing Green farm stand (located at 389 Massachusetts Avenue) will be selling locally grown organic seedlings that not only get you started with your own herbs and vegetables, by purchasing the seedlings from MAP you are supporting one of the most important grassroots initiatives to take hold in the city. From 10am-1pm every Saturday in the month of May you can help to cultivate a Growing Green Youth

We're a little over a week away from the highly anticipated start to the 2013 farmers' market season. The Elmwood-Bidwell Farmers Market is scheduled to open on May 11 and with it comes all of the community's longstanding favorite sellers, along with some surprises. This summer, visitors to the market will be treated with a few new vendors including Blackbird Sweets, Bieter and Sons Farm, Plato Dale Farm, T-Meadow Farm and Eveningside Vineyards (among other vineyards that will be offering tastings). 
For those who can't wait to get their food home

La Tavola (The Table), Hertel's latest entry in the North Buffalo restaurant scene, is only a matter of a couple of weeks away from opening. I spoke to owners Victor Cali (former pizzeria owner) and Patrizio Gentile (owner of Gecko's on Hertel), who told me that customers will be treated with homemade seasonal offerings, Neapolitan pizzas, pasta fagioli and ever-changing specials. Chef Chris Luccari has come onboard to make sure that guests are treated with house specialties that include homemade pasta (build your own dish) and even Italian creations with a Creole spin. 
Thanks

This evening is the soft opening of Martin Cooks in the Horsefeathers Market building. The interior of the eatery has come a long way since we last paid a visit to the operation, and some of the food that I've had a chance to sample is out of this world. 
I stopped in last night to talk to owner Martin Danilowicz about the unusual (for Buffalo) dinner concept (lunch is next). Not only will the dinner concept be fresh in more ways than one, the truly open kitchen-meets-dining

It was only a matter of time before someone came up with the brilliant idea of organizing a waterfront pub crawl. Plus, the mode of transportation is the Queen City Ferry! Partiers will be able to visit AcQua, Liberty Hound, Swannie House and Templeton Landing, all while enjoying the waterfront ferry routes instead of hopping on a bus. 
On Saturday, May 18, 2013 from 12:00pm to 6:00pm, pub crawlers will embark from any one of the participating restaurants and pubs, and set out upon the waters in search of food and drink. $15 gives you unlimited access

After a successful first season, Buffalo Bites Food Tours is back to lead people around the city in search of sights and tastes that make Buffalo a wonderful food destination. The touring group is the brainchild of local foodie and Buffalo native, Laura Reed. Last summer, Laura led groups throughout the Elmwood Village, showing people the different gems that comprise the neighborhood. "Elmwood Village was my first choice because of its rich history, inspiring architecture, unique shops and incredible eateries," Laura said. "It really gives the true flavor of what Buffalo is all about."
/food/index.html

It wasn't long after Fiamma co-owner Noel Morreale opened Bambino (one of our favorite places to go these days) that his North Buffalo establishment closed its doors. According to Noel, the decision to reopen Fiamma came when he stepped back to reexamine the restaurant concept. With a change of partners, Noel has taken what he says was a solid concept when the establishment first opened, well-suited for the local restaurant climate, and he's updated the formula to keep current with local and national trends. 
/food/index.html