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491 Amherst St
Buffalo, NY
Tel: 7165510716
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3260 Main Street
Buffalo, NY
Tel: 7168372326
December 15th, 2022 by Joe Kirchmyer
Exit 2 Bar & Grille, located at 3191 Eggert Road in Tonawanda in the Colvin Eggert Plaza, just off Exit 2 of the I-290, is now open Tuesday through Saturday at 4 p.m. Owner Lisa Galus thanks Exit 2 customers for their support…
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May 20th, 2020 by Marti Gorman
A long time ago in a galaxy far far away, Mandy Bailey was a French teacher, continuously talking about food en français. She worked restaurant and catering gigs during her college days and started Bacon & Bakin’…
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November 5th, 2018 by Good Booze Travels Fast
Have you ever spent way too much time trying to come up with the perfect Thanksgiving booze pairings? Then when it comes time to actually drink what you bought, you don't even like the pairing. This has happened to all of us.…
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October 23rd, 2018 by I'Jaz Eberhardt
Mundane dinner reservations, begone! There’s a new wave of dining that has been making strides in recent years: pop-up dining, which features exclusive menus curated in exciting locations that are usually available as one-night-only…
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October 4th, 2018 by Good Booze Travels Fast
October is here! That means cooler days filled with beautiful fall colors. We absolutely love the fall! One of our favorite things is the seasonal beers. Sure, there are seasonal beers around all year, but you can’t get…
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September 8th, 2018 by Good Booze Travels Fast
The LaStella bleach factory on Myrtle Avenue sat vacant with the roof falling in for 40 years. John Domres and his passion for beer, hard work, and Buffalo pride came along and pumped new life into this historic building.…
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August 31st, 2018 by Good Booze Travels Fast
From moonshine to prime time this crafty distiller has made a distinctive mark on the Buffalo booze scene. As a New York State Farm Distillery, Buffalo Distilling Company creates a uniquely local, 100% grain to glass craft…
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August 1st, 2018 by David Marcoux
Certain experiences evoke very particular states of mind. Specific sights, scents, sounds, or textures can trigger strong memories. The olfactory combination of cinnamon and pine, for example, calls up the fairly ubiquitous notion…
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July 27th, 2018 by Marti Gorman
"Buffalo, NY is known across the country for its eponymous spicy wings. But while the rest of America has spent the past several decades gobbling down the Buffalo wings that put the city on the culinary map, locals have been…
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May 17th, 2018 by Marti Gorman
The lilacs are in bloom, the sun is bright, and it's not dark until nearly 9:00pm. Why in the world would you eat indoors? My dining preferences from now until well after Labor Day are all al fresco. Other than your own back…
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May 5th, 2018 by Joe Kirchmyer
The Elmwood Village Farmers Market, Western New York’s favorite open-air marketplace, will return to the corner of Elmwood Avenue and Bidwell Parkway in Buffalo’s historic Elmwood Village on Saturday, May 12. The…
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April 6th, 2018 by Marti Gorman
Quick! What's your favorite iconic Buffalo food? Most folks answer wings, but I'm a 'weck girl. Wings were not yet on every menu when I departed in 1974, but beef on 'weck is something I found nowhere in my three decades of globe-trotting.…
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November 22nd, 2017 by Marti Gorman
Giving thanks. What a wonderful reason to take a day off and fashion a feast with family and friends. This old fashioned, narrow view of Thanksgiving--one of the only non-commercial holidays in the U.S.--has also made it feel…
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November 16th, 2017 by Lesa Quale Ferguson
A restaurant legacy looms large within my family. On just the paternal side, there are two notable Buffalo restauranteurs. Each of them crafted a restaurant/bar that would likely make it into the Buffalo Restaurant Hall of Fame,…
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November 11th, 2017 by Joe Kirchmyer
Brick Oven Bistro & Deli, located at 904 Abbott Road in the heart of Buffalo’s Irish District, has introduced new lunch, dinner and Sunday brunch menus featuring a mix of delicious new dishes and old favorites! “While…
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October 5th, 2017 by Steven Gedra
By Steven Gedra, Executive Chef, Black Sheep Restaurant & Bar When we returned to Buffalo in 2009, my wife Ellen and I opened Bistro Europa on Elmwood Avenue. The restaurant business is a tough one, especially in a city like…
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September 28th, 2017 by Trudy Cusella
To celebrate an angst-inspiring birthday (such a high number!), my siblings took me to 100 Acres, one of the restaurants symbolizing the resurgence in Buffalo. Set in the old Buffalo Psychiatric State Asylum, now the Hotel Henry,…
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August 23rd, 2017 by John Carocci
Every year at this time I think about spaghetti sauce (marinara for you fancy-pants types). Late August was a whirl when I was a kid. Squeezing those last bits of fun out of summer, the State Fair, back-to-school looming large.…
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July 13th, 2017 by Jessica Brant
When Kamalie Liyanage journeyed to New York City to practice general law in 2013, she admitted that she became "a bit of a capitalist" in some ways, departing from what she had known about herself. After living in New York for…
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April 29th, 2017 by Lesa Quale Ferguson
My nana (father's mother) wrote me a series of letters over the course of a year, one for every month in which she told me about her life with food. She loved cooking and had given me all her recipes to sort and print. More than…
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April 26th, 2017 by John Cross
Ahh, the Friday fish fry. For many of us it’s a tradition not only for the Lenten Season, but all year round. One of my favorite takeout seafood restaurants, Bailey Seafood, has been a staple on the East side…
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March 29th, 2017 by Trudy Cusella
Confession: I go to my preferred coffee shop every morning to enjoy a latte. While there, I read, write or visit with a friend. My visits fulfill my creative, social, and intellectual needs for the day by morning. And that is…
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March 23rd, 2017 by BuffaloVibe
Moustache
RECIPE:egg white2 oz Gin - we prefer Lockhouse3/4 oz lemon juice3/4 oz simple syrupfew sprigs of rosemary- add sparkling wine- top with cardamom bitters- garnish with rosemary
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March 6th, 2017 by BuffaloVibe
Negroni and Boulevardier
RECIPE:1 oz Gin (Negroni) - we prefer Lockhouse1 oz Bourbon (Boulevardier)1 oz Antica Vermouth1 oz CampariServed on the rocks, garnsih with orange peel
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February 28th, 2017 by Lesa Quale Ferguson
One Friday, in the Seattle, Washington, seafood restaurant where I waited tables, a customer pushed away the menu and asked me, "Can I get a fish fry here?" I pointed to the bounty of fresh seafood on the menu, but he needed…
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