Buffalo Rising Online

If your family doesn't trace back to Buffalo's First Ward, then you may not be familiar with Gene McCarthy’s Irish Pub and Restaurant. But you should be, and you could be. Head down to McCarthy’s this Friday for their annual Guest Bartenders for Charity event. Beginning at noon, guest bartenders will donate their time to tend bar. All tips earned by guest bartenders will benefit the Old First Ward Community Center’s River Food Pantry Program and their Annual Christmas Party for needy children.

Guest bartenders include New York State Assemblyman Mark Schroeder, and Erie County Legislator Tim Kennedy. Likewise, local businessman, and Scotsman Extraordinaire, Randall Luce, will be j…

Snooty Fox Lounge is a wonderful addition to our burgeoning population of chic, upper scale hang outs most likely fostered by the influx of re-pats, ex-pats, and well, new pats. Its next door to Prespa, down the street from Stillwater and around the corner from Scarlet and Mothers. Snooty owner Salvatore Buscaglia refers to this area as Midtown Buffalo.

The natty new hot spot has been likened to a Buddha Bar, and is considered by its owner to be an Enoteca-style lounge. But disregard the labels and feel the vibe yourself.

The atmosphere is comfortable in a classy, “loungy” way, furnished with posh couches and plush ottomans. The environment is intentionally well-lit and therefore conducive to enjoyable group interactions- you can actually see and hear your friends! If you prefer, you can be as intimate as y…

Feeling adventurous? Or maybe just thirsty?

Satisfy both urges tonight at Mr. Goodbar at 7:30, when Buffalonians will get a chance to try the best beers that the state of Michigan has to offer. Bill Metsger of Great Lakes Brewing News, the fantastic magazine profiling the best craft brews of the Mid-Atlantic region, will present, and attendees can sample a variety of beers.

Tonight's featured brews are: Michigan Wheatland Big Mac Celis Raspberry New Holland Lucid New Holland Zoomer Wheat New Holland Red Tulip New Holland Mad Hatter IPA Frankenmuth Bavarian Inn Dark

Information packets and score cards will be handed out for each beer. After the presentation, participants will be invited to re-sample the beers and also snack on food from tonight's featured recipes (which include black eyed pea & collard green soup with ham, BBQ pulled chick…

Summer is certainly cocktail weather, and restaurants and bars offering patios replete with people watching or gorgeous “backyard” surroundings are an ideal place to imbibe.

Today, Charlie Tripi, The Steer's manager, bartender and resident cocktail enthusiast will demonstrate the classic Sea Breeze, offered here with a subtle modern twist.

The Sea Breeze typically incorporates grapefruit juice, cranberry juice and a good quality vodka. Couldn't be more simple, right? Not in this case. At The Steer, Tripi utilizes a recently developed and quite refreshing vodka infused with the flavor of fresh grapefruit. This not only offers the benefit of requiring one less ingredient, but also offers a foolproof option for those interested in preparing a tasty pitcher of drinks to appease a large number of guests. Perfect for the 4th of July, no?

Watch the video, run to your local l…

Remember, in Chinese philosophy, the paradigmatic dichotomy of yin and yang does not generally give preference or moral superiority to one side of the dichotomy (thanks Wikipedia!). Rather, there must be a continual interaction of the two, resulting in a more balanced life. Therefore, drawing on Taoist principle as part of my constant quest for self-betterment, I have decided to drink more beer (makes sense, right?).

Yang, or, The Light Side

I've written previously about enjoying wheat beers in the summertime, and I'd like to add another to the list- Great Lakes Holy Moses, a Belgian-style Witbier brewed in Cleveland. Great Lakes Brewing Company's product can be found all over Buffalo, from Wilson Farms to Premier Gourmet and m…

The bars of Allentown were hopping last weekend, in the midst of another successful Art Festival. The weather was great, the live music exceptional, and the spirits high (and flowing).

Thursday night (pre-festival), I journeyed with some companions to Allen St. Hardware Café, where we enjoyed the acoustic bluegrass of local legend Doug Yeomans and the Down to the Roots Band. The drink of choice this evening was La Caracole Saxo (colloquially known as Saxo), a Belgian Golden Ale.

Imported from Brasserie Caracole, a small brewery in southern Belgium near the French border, Saxo is very light and highly carbonated. It is a good summer choice, and easy to drink despite the 8% ABV (fairly well hidden). The aroma is rich and yeasty, and the taste includes hints of fruit and spice. I could detect a tinge of banana and very slight apple. …

There is always room for a new perspective on a classic drink. Here, bartender Charlie Tripi of The Steer Restaurant and Saloon gives us his favorite Bloody Mary Recipe.

The popularity of the Bloody Mary is due in part to its flexibility. In addition to its appeal both in the morning and at night, variations of the drink abound; some like lots of garnish, some like it stirred, some like it with a kick (as Tripi does- he adds an extra dash of hot sauce and a heavy dose of horseradish).

Father’s Day is fast approaching- it might be a nice time to surprise Dad with a home cooked breakfast or brunch complete with the perfect Bloody Mary.

The Steer’s Bloody Mary 1 cup of ice 1 ½ shots citrus vodka fill glass with 3/4 tomato juice dash of celery salt 1 tsp hot sauce (more for an extra kick) 1 tsp Worcestershire sauce 1 dollop horseradish squ…

Summer is on its way, and with it the opportunity to sample a new host of beers brewed especially for consumption during the coming months (author’s note: the preceding statement is a thinly-veiled attempt at saying “here’s an excuse to drink more beer”).

This summer, drink as the Germans and Belgians have for hundreds of years- try an unfiltered wheat beer. There are two common varieties: the German-style Hefeweizen, and the Belgian-style Witbier. Commonly enjoyed with a slice of fruit (often lemon), these beers are crafted to be crisp, refreshing, and flavorful. They are light and easy to drink, and a natural next-step for those who haven’t ventured far beyond beers of the Coors and Labatt variety.

When drinking an unfiltered wheat beer, it is important to enjoy it in a tall glass (if you have one that is slightly tapered at the top, even better). This way, the…

In the world of craft brewing (formerly known as microbrewing), growlers have become a common means of beer distribution. "What the heck is a growler?" you may ask. That's what I'm here for. Simply put, a growler is a half-gallon glass jug that can be filled with fresh beer at many locations in and around the city.

In most instances, beer served from a tap is the best way to enjoy a brew. With draft beer, freshness is more certain. Once the keg is empty, a fresh batch takes its place, unlike bottles or cans which can languish in the back of a fridge for years. (I know someone that still has an ancient pop top can of PBR in the back of the fridge so as to never be truly "out" of beer.) Also, the beer has usually not undergone the pasteurization process which can alter the flavor. Beyond that, it's more convenient for breweries. Flying Bison is the biggest local brewing…

Here's the lowdown on Sangria, providing a perfect opportunity for you if you're looking to serve a refreshing beverage at your next get together. Sangria is a fantastic warm weather cocktail. Though there are many versions of the drink, and it is a recipe simple enough to alter to your own specifications, it is basically made by combining a fruity, red wine with citrus and allowing it to sit for at least 24 hours.

The best thing about choosing sangria as your party's signature drink is that it must be made well in advance of the shindig. So instead of mixing every cocktail to order, this option allows you more time to focus on the food and your guests. Better yet, since the quality of the wine is relatively unimportant, it’s a very affordable option as well.

Party on the move? It's perfect for a picnic or the beach as well. In that case, perhaps a little sangria bla…

Saturday is Cinco de Mayo, providing us with the perfect excuse for a margarita moment.

The margarita, a tequila-based cocktail, has seen its reputation plummet as it’s been relegated to the twenty-page drink menus of bad chain restaurants. It’s really a shame that such an excellent drink has been turned into a beverage predominately made with bottled—or even worse—powdered drink mixes and shoddy tequila.

The classic margarita is made of blanco (or silver) tequila, orange liqueur, and fresh lime juice. Some bartenders prefer to substitute domestic lime or lemon juice for the more traditional key lime juice, as they tend to be less tart then their southern counterpart. The concoction is then shaken with ice and served up, or blended into a cold and frothy treat. The garnish generally consists a slice of lime and a coating of salt around the rim of the glass..

This simp…

St. Patrick's Day is a holiday to celebrate the drinking class. This weekend people will be gathering among friends at drinking establishments all across town to toast the Irish in all of us. What better way to mark the day than with a St. Patrick's Day bar crawl?

A bar crawl is a simple way to organize friends on a weekend that's as busy and chaotic as this one will be. If you want to get a proper one going, decide in advance what bars you are visiting and at what time you’ll be there. Invite your friends to join you and then simply go out and enjoy your bar crawl. If you plan to meet up with a lot of people for the holiday then this is a great way to try and see everyone without having to field the endless stream of ‘where are you’ calls. And it gives you the freedom to roam the city and visit different bars.

With all the excellent drinking districts in Buff…

Honestly, I'm not. So why is it that every time I walk into The Chocolate Bar on Chippewa I get into trouble? First it was the peanut butter and jelly soup... we stopped in a few days ago and they had taken it off the menu. I was so bummed. I asked the guys what they suggested I should have as a replacement and Willie suggested that I speak with sous-chef Ian Rinaldo. Ian smiled when he told me that he had just launched the latest and greatest, "Strawberry, balsamic, and cream cheese infused French toast sandwich." Oh my!

The sandwich came with a side of creme brule banana, a dipped strawberry, and a dipping bowl filled with wasabi maple syrup. My two hosts described the dish as, "Light as a feather... and heavy as a brick!" They were right too. This was one of the most sumptuous sandwi…