August 7, 2010 8:19 AM
--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.
August 6, 2010 7:07 AM
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
August 5, 2010 11:25 AM
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
August 3, 2010 6:58 AM
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
August 2, 2010 8:45 AM
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
July 27, 2010 10:29 AM
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
July 23, 2010 9:46 AM
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