--Refire is restaurant lingo used to describe food that is returned to the kitchen. Here on Buffalo Rising, it will define an occasional Saturday post that revisits an interesting food story from the Buffalo Rising archives.

This piece ran in August of 2007. But two or three years mean nothing to the folks at Gondola, who have been cranking out fresh pasta longer than many of us have been alive. Call ahead to order sheets of fresh dough sold by the pound (only available on Wednesdays) and easily fashioned into your favorite ravioli or other stuffed pasta.

By: Rachel

By: Syrie Roman Legnon

Since its opening thirteen years ago, Taki's Restaurant has been a Downtown lunch staple. I am a firm believer that it is places like these that paint the colors of a city. It feels good to see that at 12 o'clock on any given day you can't find a table at the Court Street eatery. I always ask people to support their local restaurants and shops because by doing that you are supporting your neighbor, your community, your economy and ultimately your own family. 

Taki Kyriakopoulos has a deep love for downtown Buffalo and is happy that he has been

Whether its a side effect of the economy, the lure of a lavish meal with friends, or the adventure found in allowing someone else to determine what you will have for dinner, this summer the number of supper club and buy-out dinners hosted in Buffalo at small local restaurants is happening with a regularity not found in recent memory. Additionally, the popularity of the prix fixe concept, which was once found only in French-American restaurants, has taken hold in chain restaurants and elsewhere.

To begin, let's define these terms for the sake of moving forward. In this instance, a buy-out

By: Simon Husted

You won't just find beer in the cups and sample glasses--it'll be in the food too.

Buffalo Brewfest is an event all about beer, but it's not to be confused with a glorified tailgating party.

Brewfest offers people an opportunity to taste new types of beer and learn from the makers what techniques and ingredients were used to develop each beer's flavor, said Tim Herzog, co-founder of Buffalo Brewfest and owner of Ontario Street-based Flying Bison Brewery, one of a few breweries located

By: Scotty Harris

Yesterday we briefly examined the history of the hot dog, and looked at the real difference between red hots, white hots, Buffalo's hot dog havens and Rochester's hot dog hot spots. Click here if you somehow missed it.

Where it gets interesting is with the hot sauce. At Ted's it's a sweet-hot sauce that I have been best able to approximate at home with a mix of commercial chile sauce and Weber's Hot Piccalilli

On Friday we taped our regular show with the delightful Mark Scott at the WBFO studios. There was a lot to talk about, we could have filled at least an hour. But, as usual, Mark touched on some timely and interesting topics, a few of which aired Monday on the Buffalo Rising Roundtable.

Our Bass Pro discussion is prefaced with the caveat that it was taped before Bass Pro made their big announcement on Friday. Scott cajoled me a little for my excitement over the two new street vendors that have been given permission to sell fresh and high-quality street food downtown. Here you will listen

This announcement just came in from Bernadette Pawlak and should be of interest to many.

CUFF (Curtis Urban Farm Foundation) and CTRC (Central Terminal Restoration Corporation) will host a community outreach program and hot dog roast tonight.
 
The meeting will focus on all of the work that has taken place on the lots in the Peckham, Clark and Lombard area, along with a presentation

By: Scotty Harris

Nobody, I mean nobody, puts ketchup on a Hot Dog! -Inspector Harry Callahan.

So, let's talk Hot Dogs.

Hot Dogs--the ignoble offspring of the sausage makers' art. Call them weenies, franks, dogs, coneys, footlongs, or the ever-popular tube steaks; Americans spent 1.6 billion dollars on these puppies in 2009. Regional variations abound, each claiming to be the superior weenie. Here in Western New York, we have not one but two contenders to that title.

The sausage is an ancient food, thought to have been developed by the Sumerians

By: Natalie Grigg

Where can you go for a decadent dining experience that is sure to tempt your taste buds and make you want to return for more before you have even left? That would be Bistro Europa. Open for lunch and dinner all week long and on Sunday for brunch service from 11:30 a.m. to 3:30 p.m., Bistro Europa is located on the 500 block of Elmwood. Recently under new ownership, the eatery's new found fans and regulars have learned to arrive early in order to insure themselves a seat at one of the intimate

--Refire is restaurant lingo used to describe food that is returned to the kitchen. Here on Buffalo Rising, it will define an occasional Saturday post that revisits an interesting food story from the Buffalo Rising archives.

This story originally appeared on Buffalo Rising in April of 2007.

Chefs from all over Buffalo read Bill's site. And customers do, too. Whether you're trying to figure out if there's an Indian restaurant in South Buffalo, or you're looking to read (or write) a review of one, Bill

Grand opening for the Blue Monk (formerly Merlin's) is only a couple of weeks away. Although there is still work to be done, the interior has come a long way and the logo has made its way onto the side of the building. As is common in cafe and restaurant rehabs these days, owners Mike Shatzel and Kevin Brinkworth made trips to the land of reuse to find a number of different fixtures for the pub. If you think about it, the reused materials add to the antiquity of the place, giving it a look that

Mark your calendars, people. Today is a day that will go down in Buffalo food history! Next year, we will all wax nostalgic in memory of today--the day when Buffalo finally effing got around to offering REAL street food!

Excuse my excitement, those of you who have been constant Buffalo Rising readers know that this is a subject near and dear to our hearts. Now, nothing says summer to me like a charbroiled hot dog, slathered in yellow mustard and eaten street side on the first mild day of spring, so I don't want

Last month we told you all of our plans for a Bufflao Rising Can You Can party. Despite a low comment count on the story, it was Facebook "shared" left and right, so we hope you all are looking forward to it as much as we are.

The mere mention of it on my personal FB page had some of my favorite chefs throwing down the gauntlet. See below for sheer entertainment value (identities withheld to prevent any possible embarrassment to you, me and those involved). Needless to say, after this little

It's not often that a restaurant does a complete flip - from specializing in serving dinner (for years) and then suddenly switching to lunch and brunch*. In Fiddleheads' case, I am happy to see the change up. Not that I didn't like their dinners... I just happen to find myself gravitating more to their lunch offerings. It all started this past Sunday when we stopped in for brunch - their breakfast pizzette turned me into an instant fan of their decision. So much so that I went back yesterday to sample the restaurant's candied onion, fig and blue cheese pizzette. Two days in a row I was completely

Some may think of it as "the place where Guy ate," while others appreciate it for its retro vibe. I happen to think it's pretty special since it is the only place in the area I know of where all the beef used in its burgers is not only grass-fed, but also comes straight from a farm in our region (Raisin Acres in Forestville, NY, to be exact).
/food/index.html

By: Ann Marie Awad

In this day and age, when more people demand full disclosure of their meat and potatoes, their apples and oranges, many have pursued different solutions to close the gap between consumers and their food. Feed Your Soul, a local company devoted to shedding light on the culinary culture of the Western New York region has come up with a few solutions. This summer's Chef & Market Lunches are one; a sunny day stroll through the Elmwood-Bidwell Farmers Market with a local chef,

If you frequent Cathedral Park, then you know that there is a wide variety of food options to choose from during the work week at lunch time. You have Globe Market for the healthier food options Grillers for the dogs, burgers, etc. Soon, downtowners will have another option in the form of a fairly sophisticated juice bar called Liquid Energy. Located in the same building as Globe Market, Liquid

No, there won't be any vampires squeezing the peaches at today's farmers market. And while some may disagree with my use of the word twilight here, it doesn't detract from the fact that the Elmwood-Bidwell Farmers Market's decision to open for an evening run tonight is an interesting one. No doubt the market will be busy this morning since we are in the height of growing season and the neighborhood will be crawling with gardening fans taking in our lush and highly-maintained yards. I

By: Syrie Roman-Legnon

I love wine, don't get me wrong. But it was the promise of Spanish tapas that had me bee-lining to Just Vino. We sat at the bar of the cozy yet elegant wine house. The temperature was cool, the atmosphere warm, and the service prompt and knowledgeable, just how I like it. After a brief introduction, the bartender gave us some recommendations based on what we were in the mood for. I went for the bubbly--I always do.

The wine list doesn't disappoint, it has more than 80 different wines by the glass and about 20 higher-end wines by the bottle which rotate

Reader Submission: Joanna Gillespie

Hallwalls Contemporary Arts Center will host its 36th Annual Members Exhibition on Friday, July 30th from 8:00-11:00 p.m. Earlier this summer, Buffalo Rising caught up with Hallwalls Visual Arts Curator, John Massier, to discuss this year's rather enigmatic and playful theme, "Faster Pussycat, Spill! Spill!"  Any current member of Hallwalls is invited to submit artwork (and non-members may join Hallwalls