Our visit with Mark Scott at WBFO for this week’s Buffalo Rising Roundtable led to conversations of Google’s search for a test market (and Buffalo’s collective response), Buffalo Chow signing off, Ed Hogle’s Rock Harbor development taking a new tack, and the many exciting new businesses finding a home on Connecticut Street. We hope that you enjoy listening to it. Next week Mark Scott will be on vacation, so the Roundtable won’t resume until Monday the 12th. We’ll see you then!Connecticut Street Mural image by Newell Nussbaumer. Read about it on Navigetter.com
Author: teeniebeanie789
I covered Chef Steve Gedra’s purchase of Elmwood favorite, Bistro Europa, a few months ago. After three months the transformation is complete, with an over-hauled menu specializing in pan-European favorites, amazingly fresh ingredients (most notably fish flown in from Boston) and a made-from-scratch ethos. I was happy to hear that one of my favorite Buffalo chefs, Bruce Wieszala, will be joining the Europa staff, allowing the eatery to extend its hours to include lunch and dinner six days a week and a late brunch on Sundays (12-5). Chef Wieszala is tremendously talented and brings his love of charcuterie to the…
To some it may seem that restaurants come and go, but when a high-profile location which has been empty for months (or years) shows signs of life, it sparks conversation between residents of the neighborhood and often ignites a flurry of emails to Buffalo Rising.Such is the case with the story we have today. BR is happy to report the little bit of news we have about this space located on Elmwood near Bidwell Parkway. It is perhaps best known as the former Soda Bar & Pastry Shoppe, but over the years it has also housed a few other restaurants,…
My mom always made the best pies. She had been taught by my grandmother, the queen of lemon meringue, the duchess of apple. Her flour and Crisco-based crust was thin, flaky and crisp–it even had the tenacity to hold up for a few days if you managed to fight off the urge to polish the pie off in one sitting. Pie, in our family, was one of the few edible things to come out of the kitchen (sorry, Mom).Flash forward many years to my solitary, relatively pie-less twenties. A brief stint as a resident of Niagara Falls left me in…
All chefs (and most foodies) know that the best pasta and pizza crust are made from 00 flour. This Italian classification (along with 0, 1 and 2) denotes how finely milled the flour is, and how much of the bran and germ have been removed during processing. Up until a few years ago, finding the soft, powder-like 00 flour in Buffalo was nearly impossible. Today it can be found at Guercio’s, where it sits quietly on the shelf next to all of the other flours. In its small and unassuming package, you’d never know of its transformative abilities–improving the results…
Two years ago, BuffaloChow.com burst onto the scene, quickly delivering an onslaught of restaurant reviews fueled by nothing other than a passion for food and the desire to provide the world with an indexed catalog of Western New York eateries. Today, BuffaloChow.com’s founders, owners and sole content providers, Jeremy and Christina Horowitz, pulled the plug. According to their final post, the site will remain up, granting access to the remarkable number of reviews that live on the site for the foreseeable future.Like it or leave it, BuffaloChow deserves props for being one of the only reviewers in town not beholden…
They say you can never go home again, but I’m out to prove them wrong. For those of you who don’t recall the previous incarnation of BuffaloRising.com, I may be a newcomer. Formerly BR’s food editor, I have spent the last two years connecting Western New York’s plethora of farmers to our very talented chefs and restaurant owners, founding Nickel City Chef, producing farm tours and speaking publicly about the local food movement and burgeoning culinary tourism and agritourism scene. I’ve also been doing a little food writing for other regional publications and am proud to be working with a…
Chateau Buffalo, located on thriving Hertel Avenue, is perhaps best recognized for its well-received Dancing Buffalo Cidre, but visitors quickly understand that Chateau Buffalo is not your average wine shop. Specializing in wines from New York state, the owners of Chateau Buffalo, Carl Schmitter and Erwin Rakoczy, put the “local” in “locavore” long before it was trendy.On occasion, a local winemaker stops into the North Buffalo wine boutique for a tasting and a meet and greet. This Saturday, Chateau Buffalo will host Duncan Ross, Arrowhead Spring Vineyards’ owner and winemaker. Ross, along with his wife, Robin, operate their sustainable Cambria,…
Ever heard of Habitat for Humanity (HFH)? Here in Buffalo, we have our own chapter of the non-profit organization. But, we also have the HFH affiliate program, Women Build. The Women Build volunteer program encourages women to take part in the construction and hands-on aspects in building houses. The first Women Build house was constructed in 1998 on Sycamore Street. Then, in 2005, after raising $68,000, another new house was built on Johnson Street. This April, Women Build’s newest project will begin. A new 4-bedroom house will be built at 47 Fox Street. The public is invited to witness the…
Music is Art (MiA) is a not for profit organization that works to promote music of all genres for all ages. Founded by Goo Goo Dolls bassist Robby Takac in 2004, MiA holds numerous events to educate people and encourage appreciation of music. This March, high school bands are encouraged to apply to participate in the MiA Battle of the Bands. Applications for bands of every genre are accepted, but only six bands will be selected. For the third year in a row, bands will compete during the Scotty Bowman Cup games at HSBC Arena on March 29th. Selected…