Tag: Delta Sonic
thursday august 2nd 2007
Making Waves
Sweetness, weight, acidity, tannin level, and silkiness are all terms often associated with wine tasting. They are now being applied to water. Balance, minerals, regional characteristics, flavor and bubble size (in the case of sparkling water), are also considerations. The process of identifying and classifying these elements in expensive, and most likely imported, water has become a phenomenon, even spawning a tasting service it seems that the privileged are even willing to pay for.
Most of the truly high end-waters like Iskilde or Antipodes are (to the best of my knowledge) not currently found in the Queen City. Most of our fine dining restaurants offer Pellegrino (sparkling) or the increasingly popular, acclaimed and relatively inexpensive Fiji (still). Perhaps the demand for presumably outstanding water is just not here- yet.
What we do have easy access to is VOSS, a Norwegian artesian water said to come from “a virgin aq…
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friday may 11th 2007
Delta Salad
I had lunch at the gas station again. You heard me. I’ve told you about the Delta Sonic once before, and here I am again. You really can’t get much lower on the culinary food chain than gas station cuisine. But that’s not the case at the Delta Sonic. It positively trumps every fast food chain you can think of when it comes to good, affordable food. And everything is super fresh.
Lunchers enjoy a good selection which includes hand carved turkey and roast beef sandwiches, the ever-present panini, BBQ pulled pork, brick oven pizza, mac and cheese, roasted veggies and really good salads.
I get a salad from the Sonic Café at least twice a week. For $4.40, it really can’t be beat. It seems to me that it the portion size is much larger if you get it to go, so I would suggest that you do just t…
tuesday january 2nd 2007
Dining at the Delta Sonic
Highbrow, lowbrow, fast and slow, today's Americans eat food from all over the cultural food scale everyday. When in history has your average urban dweller easily jumped from brioche for breakfast, a hotdog from a street vendor at lunch and a big plate of sushi for dinner?
Buffalo has always had a good grasp of ethnically influenced blue collar cuisine, and in the last fifteen years the variety of gourmet and eclectic eateries in our city has increased a thousandfold.
As I stated in December's issue of Buffalo Rising Magazine, our staffers and contributing foodies are anything but food snobs. We eat at and feature restaurants that fall within all of the our country's ethnic and economic categories.
When I told my BRM editor that I was going to write a pos…
