Buffalo Rising Online

Wednesday we talked about the reaction to a previous post which generated comments regarding whether or not Buffalo’s restaurants offer quality, contemporary food. With that question many other points were raised along with a glut of opinions regarding the current state of Buffalo’s restaurant scene. This situation spurred me into thinking about what the definition of modern food is and who in Buffalo is preparing it. I decided that over the course of the following weeks I would ask this question to chefs that I knew and those that I would interview for other posts.

Over the course of the past month I have spoken with Adam Goetz, chef and owner of SAMPLE in Allentown, JJ Richert, chef and owner of Torches, Mike Andrzejewski, chef and owner of Sea Bar in Williamsville, Chef Bruce Wiezsala of O’Connell’s American Bistro, and by email, Chef Roo Buckley, former owner of The Coda who is also currently in the…