RaChaCha
Ten years ago, the downtown of My Fair City was forever altered when a Big Dinosaur appeared on the scene. Thankfully—unlike 1950’s Tokyo—when this dino showed up our downtown wasn’t flattened, but considerably improved. Dinosaur Bar B Que, a restaurant that originated in downtown Syracuse in the 1980’s, planted its foot in downtown Rochester in 1998. It was an instant hit—it’s common to have a line waiting to get in at all times. And it’s clearly Hog Heaven—for a decade now thousands of Big Bike riders have roared into our downtown and opened their wallets. It’s provided economic development, made downtown more of a destination, and put feet on the surrounding streets. And with all that delicious BBQ aroma drifting around, our downtown even smells better!
The Rochester location is especially nostalgic for my family— the former Lehigh Valley train station was where my parents got their first glimpse of My Fair Cit…
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thursday november 13th 2008
Si, Si, Cecelia's
Chao Li
Cecelia’s Ristorante & Martini Bar is prepared to guide their guests through the tastes of fall with their brand new fall menu. Although it is getting a bit too cold for the patio, the hardy food inside will warm things right up.
I started out with the Harvest Salad ($8) and the “Lumpy” Crab Cakes ($9). The Harvest Salad was served with a rosemary citrus vinaigrette, and topped with apricots, beets, pine nuts, walnuts, dried cranberries, and other assorted dried fruits. The slight bitterness of the baby spinach counterbalanced the sweetness of the dried fruits and the zest in the vinaigrette, resulting in a great, flavorful salad. The pair of “Lumpy” Crab Cakes was pan seared and served with a spicy chipotle aioli. The crab cakes had great texture and color, but the spicy chipotle sauce made the dish. If your taste buds are sensitive to spicy food, go easy on …
sunday november 9th 2008
Breakfast at Home: Crepes
Elena Cala Buscarino
One of the perks my daughter's friends enjoy about a sleepover at my home (other than rearranging the furniture for movie time) are the crepes I serve our guests in the morning.
I can remember sleepover breakfasts from when I was a kid that consisted of potato chips and soda from the night before. If the lack of sleep didn't make us dizzy and irritable enough, the fat, salt and sugar we ingested in the morning would make sure the entire day would be counted for lost. Ugh.
Crepes are easy, delicious and beautiful, and they have nutritive value with just a hint of extra sweetness. The girls have grown to expect them, and I don't have to call anyone to the table twice. In fact, they sit around the kitchen and cheer me on, as the first few crepes never seem to come out right. A few failed "practice crepes" are not uncommon, but once the consistency and rhythm are right, there's…
saturday november 8th 2008
Calvaneso Sells City Grill, Closes Men's Store
BlueDevil
Steven Calvaneso, a well-known Buffalo entrepreneur who has launched a number of city and suburban restaurants during his career, is shrinking his holdings to a single restaurant location. The Buffalo News has the full story, but it's clear the one-time mayoral candidate has faced struggles with his many operations. As a result of these moves, Calvaneso is left with Bacchus Wine Bar & Restaurant on Chippewa and his catering operation at Babeville.
Months ago, Calvaneso closed The Ultimate Men's Shop on Delaware Avenue. The store, which brought some retail hope to the downtown area, carried high-end lines shoppers couldn't find in other city stores. Early after it's launch, Calvaneso
Todd Schoepflin
Restaurants come and go. Obviously they can’t all succeed. When people find out about a new restaurant some say “good luck” and others say “I give it a year.” But what’s an idea for a new restaurant that couldn’t possibly fail in Buffalo? In other words, what would be a “can’t-miss” restaurant in Buffalo? Would the key be a particular concept? Some sort of gimmick?
I love ideas about restaurants but you’d never see me open one. First, because I have no capital. Second, because I don’t know how to run a business. But I do love throwing around ideas. What’s the kind of new restaurant that you think would be a perfect fit in Buffalo? What would be on the menu? What kind of atmosphere would it be? Where would it be located?
About ten years ago I had a horrible idea for a restaurant that I would have named “Grubbies.” The concept was to have customers…
thursday october 23rd 2008
DiGiulio's Delight
Madelyn Feldman
It is a rarity to find a restaurant as elegant as it is comfortable, with a menu that can please picky eaters and foodies alike. DiGiulio & Co. on Hertel is a delightful example of one of these atypical finds. Set back against the nearby storefronts, a very welcoming patio with a garden of beautiful flowers and fresh (utilized!) herbs welcomes diners into the restaurant.
DiGiulio’s is a truly exquisite space—including an open kitchen with attached bar seating, a large and inviting dining area with a picturesque glass ceiling, a sizeable bar, and a well decorated private room. Deanna DiGiulio, partner and daughter of Joanne DiGiulio, warmly greeted us. Beautiful, framed line drawings decorate the perimeter, and the carefully designed seating creates a stylish and relaxed atmosphere. DiGiulio's is equally inviting to couples, families and singles who are looking for a …
monday october 20th 2008
Experiments in Food
Elena Cala Buscarino
I had a full day of editing for BRM ahead of me yesterday, but I woke up with an idea for a meal, and I had to try it.
When I was in Wegmans gathering my ingredients, I met Executive Director of Local Initiatives Support Group (LISC) Michael Clarke and told him about my food dream. "You dream about food?" he asked, somewhat incredulously.
I was about to answer, "Doesn't everyone?" and then I remembered Michael is only half Italian. I considered that my full dose of 'Mediterrania' might be the factor that causes me to dream this way, so I stopped short of any answer.
The idea was to make risotto and fresh peas, which I did. I used a vegetable stock (don't we love that creamy soup base in a jar?) and stirred forever. Making risotto is like driving for me. It's idle-mind time when one gets to think all of their thoughts unobstructed…
thursday october 16th 2008
Sue's Deli (cious)
Elena Cala Buscarino
Sue's deli has been around for over 20 years with their wonderful Lebanese and vegetarian fare. While Sue and Wade Badawe run the 130 S. Elmwood Avenue (Federal Building) location, Wade's brother Albert and wife Claudette run the 622 Main Street (Theatre Place) location, featured here.
Sue's is always fresh, and the selection is wide! Though some of the soups and salads change periodically, popular favorites are staples. If you're a fan of tuna pasta salad, this is the best you'll find outside of your own kitchen and like the fruit salad and spinach salad, it's a favorite that will be waiting for you every day at Sue's. Check Sue's daily menu, to be sure to get whatever it is you're craving each …
wednesday october 15th 2008
Sunday Suppers: Ed and Karen Healy
Sandy Starks
Fresh and Fabulous from the Farm – A Sunday Supper
One of my favorite things to do while assisting at the Slow Food Buffalo, Chef Demo table at the Bidwell Market is to people-watch.
I get a kick out of observing the customers. They scurry from table to table curiously checking out what each vendor has brought in that week to tantalize their taste buds. Little kids sneak a blueberry while some people secretly squeeze a tomato. Many smell the flowers, sample some sausage or engage in lively discussion with the vendors. Neighbors say “Hello” to each other and catch up on local news amongst the hustle and bustle of the crowd. Wagons filled with kids and goodies and arms laden with recycled bags full of fresh, local goods leave the market, prepared to feed the family for…
tuesday october 14th 2008
Harvest Your Senses- SAMPLE’s Beer Dinner Returns
Buffalo Foodie
After a brief summer hiatus, SAMPLE’s Supper Club resumes in a few weeks. The monthly occasion returns with an eye on the season and an appreciation for quality beer.
For the uninitiated, SAMPLE’s Supper Club features a “food forward” six course feast that tempts the taste buds and the imagination. If Chef Adam Goetz’s thoughtful and refined contemporary menu isn’t enough to tempt you, perhaps the pairing of exquisite beers with each course will seal the deal. Last season's beer dinner was a stunning success, so I suggest you make reservations and pencil this engagement into your calendar right away.
I attend Supper Club regularly as the food is not only delicious and unrivaled by most area restaurants, but the experience is also memorable. Tables converse with one another and an overa…
